Smoky chicken with sweet potato crust

Prep 80 min
Total 3 hours 5 min
Makes 6 to 8 Servings



sweet potato, cooked
3 3/4 cups
all-purpose flour
1 1/2 tsp
kosher salt
1/2 tsp
1 cup
cold unsalted butter, ,cubed
1/2 cup
0.0325 milk


1 tbsp
375 g
cremini mushrooms, about 4 1/2 cups, quartered
turnips, diced
carrots, thickly julienned
1 cup
frozen peas
1/4 cup
unsalted butter
medium Spanish onion, finely diced
garlic cloves, minced
1/4 cup
all-purpose flour
4 cups
0.03 milk
2 tsp
finely chopped chipotle in adobo sauce
1 1/2 tsp
kosher salt
1/4 cup
coarsely chopped flat-leaf parsley
4 1/4 cups
shredded rotisserie chicken


  • Spoon flesh of cooked sweet potato into a medium bowl. Mash with a fork. Measure out 1 cup. Let cool slightly in bowl.
  • Stir 3 3/4 cups flour with salt and pepper in a large bowl. Using the back of a fork, mash in 1 cup butter until crumbly. Stir 1 egg and 1/2 cup milk into potato, then add to flour mixture until just combined. Transfer onto a lightly floured surface. Lightly knead dough until it comes together. Form into a disc and wrap in plastic wrap. Refrigerate for 1 hour or overnight.
  • Heat a large non-stick frying pan over medium-high. Add oil, then mushrooms. Cook until mushrooms are tender, about 5 min. Add turnips and carrots and continue cooking until all the liquid has been absorbed and vegetables are just tender, about 5 more min. Stir in peas, then transfer to a large bowl.
  • Melt 1/4 cup butter in same pan over medium-high. Add onion and cook until soft, about 3 min. Add garlic and cook 1 min. Stir in 1/4 cup flour and cook until deep golden, about 3 min. Whisk in 4 cups milk and cook, stirring, until sauce begins to thicken, about 5 min. Reduce heat to medium and cook, whisking occasionally, until thickened, 7 to 8 min. Remove from heat. Stir in chipotle, salt and parsley. Add to vegetables along with chicken. Season with pepper. Stir until combined.
  • Preheat oven to 375F. Remove dough from refrigerator. Divide dough into 2 portions. Roll each portion out on a lightly floured surface until 1/8 in. thick. Invert individual oven-safe bowls on pastry and cut circles around the outside of bowls. Divide filling among the bowls and top each with a pastry round. Press dough around the rim to seal. Beat remaining 2 eggs with 3 tbsp cold water. Brush tops of pastry with egg wash. Sprinkle with pepper. With a knife tip, pierce the middle of pastry in 2 or 3 places to allow steam to escape. Arrange bowls on a rimmed baking sheet.
  • Bake in centre of oven until pastry is golden and filling is bubbly, 23 to 25 min. Let stand about 5 min before serving.

Prep Tip: To quickly cook a sweet potato, pierce it several times with a fork and then microwave on medium, 5 min.

Family-Style Tip: Spoon filling into a 10-in. baking dish. Roll out pastry topping into a 12-in. circle and lay over filling. Fold overhanging pastry edges under rim of dish. Press tines of a fork against edge of pie to help seal. Brush pastry with egg wash and sprinkle with pepper. Cut a steam vent into pastry. Bake in centre of oven until pastry is golden and filling is bubbly, 25 to 30 min.

Adapted from Bobby Flay’s Bar American Cookbook, 2011.



Calories 849, Protein 40 g, Carbohydrates 74 g, Fat 44 g, Fibre 7 g, Sodium 1047 mg.
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