Chicken and Sweet Potato Pot Pie
Serves 4

2 onions, 1/2-inch dice
2 tablespoons minced ginger
2 large carrots, peeled, roll cut
4 ribs of celery, 1/4-inch dice
3 sweet potatoes, peeled, 1/2-inch dice
1 teaspoon five spice powder
1 cup dry white wine
2 cups heavy cream
1 whole, roasted chicken, meat picked
1 sheet puff pastry, thawed and kept cold in fridge
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

In a cast-iron pan over medium-high heat coated lightly with oil, combine onions and ginger, season with salt and pepper, and saute until soft, about 2 minutes. Add carrots, celery and potatoes and season. Saute for a few minutes to, add five spice and deglaze with wine, scraping up and caramelized bits on the bottom of pan. Reduce mixture by 75%, about 5 minutes, and add cream. Check for flavor and season again. Bring to a simmer cook until potatoes are cooked through and liquid is reduced by 25%, about 25 minutes. Check for flavor. Remove about 1 3/4 cups filling and reserve to make soup. Add picked chicken meat and stir to combine. Preheat oven to 350 degrees. Chill in refrigerator until cool, about 1-2 hours. Remove from fridge and top with a round of puff pastry. Crimp edges of puff pastry around pan and cut a few air vents into top. Bake in oven at 350 until golden brown and heated through, about 30-45 minutes. Serve immediately.