Sweet Potato Topped Chicken Pot Pie

• 2 large sweet potatoes
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons melted unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 3 garlic cloves, finely chopped
• 3 large carrots, cut into chunks
• 1 baking potato, peeled and cut into chunks
• Kosher salt
• Freshly ground black pepper
• 1/4 all-purpose flour
• 3 cups chicken stock or low-sodium broth
• 2 cups shredded rotisserie chicken

1. Roast the sweet potatoes Preheat the oven to 425F.
2. Pierce the sweet potatoes all over with a fork then drizzle with the oil and wrap in aluminum foil.
3. Bake the sweet potatoes until tender, about 1 hour.
4. Let cool to warm and peel, then slice into 1/2-inch thick rounds and reserve.
5. Make the filling In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 tea-spoon pepper.
6. Cook, stirring occasionally, until golden, 8 to 10 minutes.
7. Stir in the flour and cook, until incorporated, about 2 minutes.
8. Pour in the stock and bring to a boil, then stir in the chicken.
9. Season the filling with salt and pepper to taste.
10. Transfer the filling to a 3-quart baking dish.
11. Place the sweet potato rounds over the filling, the sprinkle with a large pinch each of salt and pepper and drizzle with the melted butter.
12. Bake the pot pie until the filling is bubbling, about 15 minutes.

sweet potatoes, extravirgin olive oil, kosher salt, freshly ground black pepper, butter, extravirgin olive oil, onion, garlic, carrots, baking potato, kosher salt, freshly ground black pepper, flour, chicken stock, rotisserie chicken

Taken from www.foodandwine.com/recipes/sweet-potato-topped-chicken-pot-pie (may not work)