A twist to the classic chicken pot pie, try this recipe by adding sweet potatoes. You'll also make it from scratch, giving it that traditional homemade taste.
Preheat the oven to 400 degrees. Cut pastry sheet into 1-inch-wide strips. On a baking sheet, weave strips into a lattice pattern to fit the size of your baking dish.
Heat 2 1/2 cups broth, sweet potatoes, russet potatoes, onion, celery, and garlic in a large skillet over medium-high heat. Cook until the vegetables are slightly soft, about 8 minutes.
Whisk together the remaining 3/4 cup broth, cream, and flour. Pour the slurry into the vegetable mixture; cook and stir until thick and bubbly.
Add chicken, apple, and peas. Season with salt and pepper. Pour into prepared baking dish and dot with 2 tablespoons unsalted butter.
Fit the pastry over the baking dish and crimp edges. Place a baking sheet under the baking dish or on the rack below the baking dish to catch drips.
Bake for 25 to 30 minutes, or until the pastry is nicely browned.