Cheesy Chicken Pot Pies

Classic chicken pot pies are updated with Supreme Cheddar Sauce for an irresistible cheesy main dish that is sure to please.

15MinutesPrep Time

40MinutesTotal Time

4Servings

Ingredients

2 tbsp canola oil, divided
1 lb boneless skinless chicken breasts, cubed
1/2 tsp each salt and pepper, divided
1/2 lb sliced mushrooms
1 small onion, diced
1 stalk celery, diced
1 carrot, diced
2 cloves garlic, minced
1 tbsp finely chopped fresh thyme
1 1/2 Cups Gehl’s Supreme Cheddar Sauce
1 egg
1 sheet frozen puff pastry (each 10-inch square), thawed according to package directions

Preheat oven to 425˚F. Heat half of the oil in large skillet set over medium-high heat; cook chicken, and half of the salt and pepper for 5 to 8 minutes or until browned and cooked through. Transfer to plate.
Heat remaining oil in skillet; cook mushrooms, onion, celery, carrot, garlic, thyme, and remaining salt and pepper for 5 to 8 minutes or until veggies are tender. Let cool completely.
Toss together chicken, veggies and Supreme Cheddar Sauce. Spoon into four greased 1 1/2-cup ramekins.
Beat egg with 1 tbsp water; set aside. Place puff pastry sheet on lightly floured surface. Using 4-inch round cookie cutter, cut out 4 rounds of pastry. Top each pot pie with pastry round; brush pastry with egg wash. Cut steam vent in center of each pie.
Bake for 15 to 20 minutes or until pastry is golden brown and filling is bubbling