Remove from the heat and add the chicken.If using a saucepan, pour the mixture into an 8-by-12-inch baking dish..
In a medium saucepan, melt the remaining 2 tablespoons butter.Remove from the heat and stir in the bread crumbs.Sprinkle the buttered bread crumbs in an even layer over the chicken mixture.
Bake in the oven until the crumbs begin to brown, 10 to 12 minutes..This satisfying potpie calls for a fairly full-bodied, substantial white wine, such as a Chardonnay from California.
A relatively light-bodied red, perhaps an inexpensive Beaujolais, could also complement the dish nicely..
1/2 cup unsalted shelled pistachios, coarsely chopped.Carefully lift sweet potatoes from coals, and place on a heatproof plate.
Let cool 5 minutes; use a clean dish towel or pastry brush to wipe away any ashes or burned skin.Transfer cleaned sweet potatoes to serving plates, or crack them into bite-size pieces with a bit of char on each..
, stemmed and caps thickly sliced., patted dry and cut into 3-by- 1/3-inch sticks.
