Chicken and Sweet Potato Pot Pies

Ingredients

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• 2 tablespoon(s) olive oil, plus more for the dishes 
  
• 1 large onion, chopped
•  Kosher salt
•  Pepper
• 1 pound(s) sweet potatoes, peeled and cut into 1/2-inch pieces
• 1 (2- to 2 1/2-pound) rotisserie chicken
• 1/4 cup(s) all-purpose flour
• 1/2 cup(s) dry white wine
• 2 cup(s) low-sodium chicken broth
• 1 cup(s) frozen peas, thawed
• 1 cup(s) chopped fresh flat-leaf parsley
• 1 tablespoon(s) chopped fresh tarragon (optional)
• 1/8 teaspoon(s) freshly grated or ground nutmeg
• 1 sheet frozen puff pastry, thawed
• 1 large egg, beaten

Directions

1. Heat oven to 375 degrees F. Oil four 12-ounce ramekins (each about 4-inch round) or a 9-inch pie plate.
2. Heat oil in a large skillet over medium heat. Add onion, 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, for 6 minutes. Add sweet potatoes and cook, covered, stirring occasionally until tender, 8 to 10 minutes.
3. Meanwhile, shred chicken, discarding skin and bones; set aside.
4. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Gradually stir in wine and then broth and bring to a boil. Add chicken, peas, parsley, tarragon (if using), and nutmeg. Divide mixture among prepared ramekins (about 3/4 cup each). Place ramekins on a rimmed baking sheet.
5. Using a 4-inch round cookie cutter, cut out 4 pieces of puff pastry (or cut out one large circle). Place pastry on top of ramekins (or pie plate).
6. Place pot pies on a rimmed baking sheet. Brush pastry with egg and if desired, using a sharp knife, cut three slits in top of each piece of pastry. Bake until puffed and golden brown, 20 to 25 minutes.

From Woman's day http://www.womansday.com/recipefinder/chicken-sweet-potato-pot-pies-recipe-wdy0313?click=recipe_sr