Sweet Potato Chicken Pot Pie Casserole

In honor of Thanksgiving today, I thought I would share with you a yummy fall recipe. This would be great with your left over sweet potatoes and turkey (substitute in place of the chicken).  It is from my all time favorite recipe magazine, Cuisine at Home.  Happy Turkey Day everyone!  

1 pkg. frozed puff pastry thawed (2 sheets, 17.3 oz)
3 1/4 cups low-sodium chicken broth, divided
2 cups peeled, diced sweet potatoe
1 1/2 cups peeled, diced russet potato
1 cup diced onion
1 cup diced celry
1 Tbsp minced garlic
1/2 cup heavy cream
1/3 cup all-purpose flour
2 tsp curry powder
1/4 tsp ground cinnamon
3 cups dived rotisserie chicken
1 Granny Smith apple, peeled and diecd
1/2 cup frozen green peas
1/4 cup minced fresh cilantro
2 Tbsp. fresh lime juice
Salt and pepper to taste

For the crust, cut pastry sheets into 1″ wide strips.  On a parchment-lined baking sheet,weave strips into a lattice pattern; freeze while preparing filling.

Preheat oven to 350.  Lightly coat a 9×13-inch baking dish with nonstick spray.

For the filling, heat 2 1/2 cups broth, sweet and russet potatoes, onion, celery, and garlic in a large skillet over a medium-high; cook until vegetables are xlightly soft, about 8 minutes.

Whisk together remaining 2/4 cup broth, cream, flour, curry powder, and cinnamon.  Pour slurry into vegetable mixture; cook and tir until thick and bubble.  Add chicken, apple, peas, cilantro, and ilme juice; season with sale and pepper.  Pour filling into prepared baking dish.

Bake filling until bubbly and crust until golden brown, 25-30 minutes.  Place crust on top of pie before serving.
* Note:  I didn’t read the last step carefully enough, and placed my crust frozen on top of the filling to cook.  It browned up and cooked alright, but for a crispier crust, I would suggest cooking the two separately. 

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