Makes 4 servings
SWEET POTATO TOPPING
1 pound sweet potatoes, cut into 1-inch pieces (about 2 1/2 cups)
1 Tablespoon fresh lemon juice
1 large egg
1/4 cup whole milk, or unsweetened almond milk, rice milk, or soymilk
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 pound chicken cutlets
1 Tablespoon canola oil
1 cup chopped yellow onion (about 1 large onion)
1 cup diced carrots (about 2 medium carrots)
1 cup chopped celery (about 2 celery stalks)
1 1/2 cups frozen peas, thawed
Salt and freshly ground black pepper
2 Tablespoons butter or olive oil
1 cup chicken broth plus 1 cup whole milk, or 2 cups chicken broth
2 Tablespoons cornstarch
Who needs a boring old crust when you can have a dreamy, fluffy sweet potato topping? If you’re pressed for time, use about 1 1/2 cups of rotisserie chicken instead of roasting your own. This is also a great dish to double and freeze.
1. To make the sweet potato topping, bring a medium pot of salted water to a boil over high heat. Add the sweet potatoes to the boiling water, and cook for 10 to 12 minutes, until fork-tender.
2. Drain the sweet potatoes, and add to a food processor. Add the lemon juice, egg, milk, salt, and baking soda. Puree for about 30 seconds, until smooth. Set aside.
3. To make the filling, preheat the oven to 350°F. Bring a medium pot of salted water to a boil over high heat. Add the chicken cutlets, making certain the chicken pieces are completely submerged in the water.
4. Cook the chicken for about 5 minutes, until done. Transfer the chicken to a large bowl, and let cool for 10 minutes. Cut into bite-size pieces.
5. Meanwhile, in a large sauté pan or skillet, heat the canola oil over medium-high heat. Add the onion, and sauté, stirring, for about 5 minutes, until softened and translucent. Add the carrots and celery, cooking for 5 minutes longer, until mostly softened. Add the peas and stir to combine with the other vegetables, cooking for just 1 to 2 minutes, until warm. Season with salt and pepper to taste. Add the vegetables to the large bowl and mix with the reserved chicken pieces.
6. Gently wipe the large sauté pan to reuse. Melt the butter or oil in the pan over medium-high heat, then add the broth, and season to taste with salt and pepper. Once the liquid begins simmering, carefully transfer 4 tablespoons of hot liquid into a small bowl. Carefully stir the liquid with the cornstarch to make a slurry. Add the slurry back into the pan, whisking constantly to combine. Bring to a boil, still whisking, and cook for 1 to 2 minutes, until thickened enough to coat the back of a spoon. Remove from the heat.
7. Add the creamy sauce to the reserved vegetables and chicken. Mix to coat the vegetables and chicken with the sauce. Pour into a 9-inch pie plate. Spread an even layer of the reserved topping over the chicken and vegetables.
8. Bake the potpie for 30 to 40 minutes, until the sweet potato topping is puffy and brown on the edges. Let sit for 5 minutes and serve.
Carbohydrates: 31 g
Fat: 20 g
Protein: 33 g
Fiber: 6 g
1 hour, 15 minutes