Sweet Potato Pot Pie with Carrot-Chipotle Syrup
Important Message for Ziplist Users
I'll come clean: As a kid I not only ate, but thoroughly enjoyed, frozen chicken pot pies. This all-vegetable version not only dispenses with the meat, but replaces the often-gummy crust with a delicate spiced panko "gratin" topping. The syrup does wonders for the potato and celery-root filling.
You can assemble the pies, minus the topping, in advance and refrigerate them for up to a day. (Add the panko right before they go in the oven.) If starting with chilled pies, bake them for 45 minutes rather than the 20 minutes specified. The panko topping should be colored by then; if not, put the crocks under the broiler very briefly.
2 tablespoons grapeseed or canola oil
1 large onion, cut into 1/2-inch dice
4 ounces peeled baby carrots
4 celery stalks, cut into 1-inch lengths
2 large sweet potatoes, peeled and cut into 1-inch dice
1 large celery root (celeriac), or 1 additional sweet potato, peeled and cut into
Kosher salt and freshly ground black pepper to taste
2 cups homemade or store-bought vegetable broth or Master Chicken Broth
1 tablespoon cornstarch well blended with 1 tablespoon water
1/2 cup Carrot-Chipotle Syrup
1 1/2 cups Spiced Panko Bread Crumbs, regular panko (Japanese bread crumbs), or unseasoned bread crumbs
- Preheat the oven to 375°F.
- Heat a large stockpot over high heat. Add the oil and swirl to coat the pot. Add the onion and sauté, stirring, until soft, about 2 minutes. Add the carrots, celery, sweet potatoes, and celery root. Season with salt and pepper and sauté 4 minutes more. Add the broth and simmer until the liquid is reduced by half, about 15 minutes. Correct the seasoning, add the cornstarch mixture, and simmer until lightly thickened, about 3 minutes more.
- Add 1/4 cup of the syrup, mix, divide the filling among four 6- to 8-ounce crocks or other baking dishes, and top with the panko. Transfer the crocks to a baking sheet and bake until the filling is bubbling hot and the panko is well colored, about 20 minutes. Drizzle the pot pies with the remaining syrup and serve.