Enjoy these sweet, filling and cute potato pies with all packed goodness and nutrients. Not difficult to make too.

1. Heat oven to 375 degrees F. Oil four 12-ounce ramekins (each about 4-inch round) or a 9-inch pie plate.

2. Heat oil in a large skillet over medium heat. Add onion, 1/2 tsp each salt and pepper, and cook, covered, stirring occasionally, for 6 min. Add sweet potatoes and cook, covered, stirring occasionally until tender, 8 to 10 min.

3. Meanwhile, shred chicken, discarding skin and bones, set aside.

4. Sprinkle flour over the vegetables and cook, stirring, for 1 min. Gradually stir in wine and then broth and bring to a boil. Add chicken, peas, parsley, tarragon (if using), and nutmeg. Divide mixture among prepared ramekins (about 3/4 cup each). Place ramekins on a rimmed baking sheet.

5. Using a 4-inch round cookie cutter, cut out 4 pieces of puff pastry (or cut out one large circle). Place pastry on top of ramekins (or pie plate).

6. Place pot pies on a rimmed baking sheet. Brush pastry with egg and if desired, using a sharp knife, cut three slits in top of each piece of pastry. Bake until puffed and golden brown, 20 to 25 min.

Enjoy!