Because what’s better than pot pie?  Cheesy Pot Pies, of course! Tender chunks of turkey or chicken and the veggies of your choice basking in a cheesy, rich and savory sauce, topped with buttery puff pastry then baked to pot pie perfection in less than an hour!

I used to make pot pies as well, a pie.  We all know that can be a lot of work — especially, if you’re like me and make things from scratch.  I have made so many variations on pot pies from single crust to double, all-in-ones, and individual servings.

And these are the final favorite due to ease of assembly and absolute deliciousness.  Thank you for your assistance, magical frozen puff pastry!  I mean, would you look at that crust?!

They are fully adjustable to your favorite veggies, the amounts you serve, and even which meat you choose.  Every Thanksgiving, I make extra turkeys and save the meat in meal-sized portions (about 2-3 cups) and quickly thaw it when I need to whip up pot pies.  If I let the meat thaw while the puff-pastry crust also thaws, everything can be assembled very quickly.   You can also easily use your own cooked chicken or even a rotisserie!

For mine, I use 20 oz. ramekins, but they aren’t completely full — they make a perfect serving for 6 people.  If your peeps have huge appetites, you can fill those containers to the top!  You could easily use smaller ramekins or bowls or even make this in a pie plate if you’d like.  I use carrots, celery, onions, frozen peas, frozen beans, corn, celeriac — basically whatever veggies I have in stock.  You could sub in potatoes or other root vegetables; whatever your family prefers, you just need 4 cups’ worth.

To begin, set two sheets of puff pastry out to thaw (you will only need one if you make it as a pie).

Chop 4 cups of veggies (see above suggestions) into a small dice making everything about the same size for even cooking.

Prepare chicken or turkey by cooking and cutting into 2 cups’ worth of chunks or small pieces.

Heat a large skillet on medium-high and add in 6 T. butter.  To the butter, add the chopped veggies and sauté 10-15 minutes or so or until fork-tender.

Sprinkle 1/2 c. flour over the top of the veggies and stir it in.

Slowly pour in 2 cups of chicken broth, stirring as you go.

Slowly stir in 2 cups of room-temperature milk.  As the mixture heats to almost a boil, it will naturally thicken.  Once it is a thick sauce, add in 1 tsp. salt and 1 tsp. pepper.  Taste and adjust seasonings according to what you like.

Stir in 1 cup of freshly grated Cheddar cheese.

Remove from heat.

Roll the thawed puff pastry out a bit to be more like an 11 x 15″ rectangle.  Using either your pie plate or ramekin as a guide, cut about 1/2 inch extra pastry larger than the container like this:

Preheat oven to 400 degrees.

Here’s where the baking options come in.  If you’re using a pie plate, make sure it’s a deep dish.  You can add the turkey to the hot sauce and veggies and stir to heat and combine.

If using ramekins, distribute the turkey evenly amongst the 6 – 20 oz. ramekins.  Pour the sauce evenly over the turkey and give a little stir.  I do it this way to make sure everyone gets enough meat.  :o)

Take the puff pastry circle(s) and gently lay it over the top of the ramekins or pie plate.  Press the pastry to the rim all the way around to seal. Cut small slits in the top for the steam to escape as they bake.  Whip one egg and brush the surface with it before baking.

Set the dish on a baking sheet (to avoid oven spillage) and bake in preheated oven for about 30 minutes or until puff pastry is beautifully puffed and golden brown and cooked through in the center.

Let cool for about 15 minutes before eating since the filling will be very hot.

Cheesy Chicken Pot Pies

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Tender chunks of turkey or chicken and the veggies of your choice basking in a cheesy, rich and savory sauce, topped with buttery puff pastry and baked to pot pie perfection in less than an hour!

Alison: That Which Nourishes

Serves: 4-6 pot pies

Grocery List

• 4 c. vegetables (you can use onion plus potatoes, carrots, celery, peas, green beans, root vegetables, corn -- whatever you have available).
• 2 c. cooked chicken or turkey
• 6 T. butter
• ½ c. flour
• 2 c. chicken broth
• 2 c. milk
• 1 tsp. each salt and pepper (adjust to taste)
• 1 c. Cheddar cheese

Here's how...

1. To begin, set two sheets of puff pastry out to thaw (you will only need one if you make it as a pie).
2. Chop 4 cups of veggies (see above suggestions) into a small dice making everything about the same size for even cooking.
3. Prepare chicken or turkey by cooking and cutting into 2 cups' worth of chunks or small pieces.
4. Heat a large skillet on medium-high and add in 6 T. butter.
5. To the butter, add the chopped veggies and sauté 10-15 minutes or so or until fork-tender.
6. Sprinkle ½ c. flour over the top of the veggies and stir it in.
7. Slowly pour in 2 cups of chicken broth, stirring as you go.
8. Slowly stir in 2 cups of room-temperature milk. As the mixture heats to almost a boil, it will naturally thicken. Once it thickens, add in 1 tsp. salt and 1 tsp. pepper. Taste and adjust seasonings according to what you like.
9. Stir in 1 cup of freshly grated Cheddar cheese.
10. Remove from heat.
11. Roll the thawed puff pastry out a bit to be more like an 11 x 15" rectangle. Using either your pie plate or ramekin as a guide, cut about ½ inch extra pastry larger than the container,
12. If you're using a pie plate, make sure it's a deep dish. You can add the turkey to the hot sauce and veggies and stir to heat and combine.
13. If using ramekins, distribute the turkey evenly amongst the 6 - 20 oz. ramekins. Pour the sauce evenly over the turkey and give a little stir.
14. Take the puff pastry circle(s) and gently lay it over the top of the ramekins or pie plate. Press the pastry to the rim all the way around to seal. Cut small slits in the top for the steam to escape as they bake. Whip one egg and brush the surface with it before baking.
15. Set the dish on a baking sheet (to avoid oven spillage) and bake in preheated oven for about 30 minutes or until puff pastry is beautifully puffed and golden brown and cooked through in the center.
16. Let cool for about 15 minutes before eating since the filling will be very hot.

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