Chicken and Sweet Potato Potpie

This is absolutely incredible!  Every ingredient is divine!

(Recipe from Woman's Day Magazine, thanks Katy :)

2 TB olive oil
1 lb sweet potatoes (about 2), cut into 1/2 in. pieces
1 large onion, chopped
salt and pepper
1/4 cup flour
1/2 cup cooking white wine
2 cups chicken broth
1 small rotisserie chicken, meat shredded
1 cup fresh flat-leaf parsley, chopped (we thought this was too much the first time, so we have left it out since)
1/8 tsp ground nutmeg
2 sheets frozen puff pastry, thawed
1 large egg, beaten

1. Heat oven to 375 degrees. Grease casserole dish.
2. Heat the oil in a skillet and add the sweet potatoes, onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 10-12 minutes.
3. Stir in the flour and cook for 1 minute. Gradually stir in the wine and then the broth and bring to a boil.  Add the chicken, parsley and nutmeg. 
4. Spread the chicken mixture into casserole dish.  Cover mixture with the sheets of puff pastry.  Brush pastry with the egg and bake until puffed and golden brown, 20-25 minutes.