Step 1

In a large pot, heat oil over medium heat. Add the onion and sautee until soft and translucent, around 5 minutes.

Step 2

Add the garlic and rosemary, stirring constantly for one minute.

Step 3

Add the wine, scraping up all the bits from the bottom of the pan, and cook for 1-2 minutes until volume of wine has reduced to half.

Step 4

In a large bowl, toss the carrots, celery and sweet potatoes with the flour. Add the mixture to the pot, mixing everything up as best as you can.

Step 5

Add the chicken stock, bouillon cube, salt and pepper.

Step 6

Cover and bring to a boil, then remove lid, reduce heat, and simmer for 20 minutes, or until the sweet potato has softened.

Step 7

*While the sweet potatoes simmer you will want to pre-heat your oven to 375°F.

Step 8

Stir in the chicken.

Step 9

At this point, assess whether your sauce is thickened to your preferences. If you wish to have a thicker filling, whisk a tablespoon of flour with a tablespoon of water, then add to the filling. Repeat as needed.

Step 10

Divide mixture between six 9-ounce ramekins.

Step 11

Roll out puff pastry to a 10X12 inch square {you will need to get 3 pot pie lids out of one sheet} on a floured surface.

Step 12

Cut lids to be about a half inch wider than the ramekins. Drape puff pastry over ramekins, brush with beaten egg, and cut a few slits to allow venting while cooking.

Step 13

Place ramekins on a baking sheet in the oven, and bake for 15-20 minutes, until puff pastry is golden.