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.