Sweet Potato Pot Pie

2 Tbsp olive oil, plus more for the dishes 1 Ib sweet potatoes (about 2), cut into ½-in. pieces 1 large onion, chopped Kosher salt and pepper ¼ cup all-purpose flour ½ cup dry white wine 2 cups low-sodium chicken broth 1 small rotisserie chicken, meat shredded 1 cup fresh flat-leaf parsley, chopped ⅓ tsp freshly grated or ground nutmeg 2 sheets frozen puff pastry, thawed 1 large egg, beaten 1 Heat oven to 375°F. Oil eight 6-oz ramekins (3½-in. round). 2 Heat the oil in a large skillet over medium heat. Add the sweet potatoes, onion, ½ tsp salt and ⅓ tsp pepper and cook, covered, stirring occasionally, until tender, 10 to 12 minutes. 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. Divide the mixture among the prepared ramekins (about ¾ cup each). Place the ramekins on a rimmed baking sheet. 1 Using a 3¾-in. pumpkin cookie cutter and a ¾-in. triangle cookie cutter, cut out pumpkins and their faces from the puff pastry. Place a jack-0'-lantern on each ramekin, brush with the egg and bake until puffed and golden brown, 20 to 25 minutes.