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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


  • 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


  1. 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.
  2. 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.
  3. Toss together chicken, veggies and Supreme Cheddar Sauce. Spoon into four greased 1 1/2-cup ramekins.
  4. 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.
  5. Bake for 15 to 20 minutes or until pastry is golden brown and filling is bubbling