Autumnal Chicken Cobbler

The Fall season is upon us! I love to make chicken pot pies at this time of year and this month's issue of Cuisine at Home had this delightful recipe. I altered it a little to include some of my favorite seasonings and was very pleased with the result. The addition of curry and puff pastry adds a unique "grown up" spin on a traditional family favorite.  Enjoy!

1 pkg. frozen puff pastry, thawed (2 sheets)
3 1/4 cups low-sodium chicken broth, divided
2 cups peeled, diced sweet potato
1 1/2 cups peeled, diced russet potato
1 cup diced onion
1 cup diced celery
3 cloves garlic, minced
1/2 cup heavy cream
1/3 cup all purpose flour
2 t. curry powder
1/4 t. ground cinnamon
2 t. dried thyme
3 cups shredded rotisserie chicken
1 granny smith apple, peeled and diced
1/2 cup frozen green peas
1/4 cup minced fresh parsley
salt and pepper to taste

For the crust, cut pastry sheets into 1 inch wide strips. On a parchment lined baking sheet, weave strips into a lattice pattern; freeze while preparing filling.(Roll out one of the sheets of pastry just a little so it is the length of your 9 x 13 pan.)

Preheat oven to 350 degrees. Lightly coat a 9 x 13 inch baking dish with nonstick spray.

For the filling, heat 2 1/2 cups broth, sweet and russet potatoes, onion, celery, and garlic in a large skillet over medium-high.  Cook until vegetables are slightly soft, about 8 minutes.

Whisk together remaining 3/4 cup broth, cream, flour, curry powder, cinnamon and thyme. Pour mixture into vegetable mixture. Cook and stir until thick and bubbly. Add chicken, apple, peas,and parsley. Season with salt and pepper. Pour filling into prepared baking dish.

Bake the crust and casserole separately, yet at the same time, so the pastry is crisp when you lay it on the pie. In about 25-30 minutes your filling should be bubbling, and your pastry should be golden. Transfer on top of the casserole.