Jalapeno Popper Pot Pies

Pot Pie is the kind of dish that feels made for a Sunday Supper and this one is no exception. It’s creamy, comforting, and a little spicy – a fun twist to the classic that we all know and love! 

Jalapeno Popper Pot Pies

8 large jalapenos

¼ cup butter

2 cups diced onion

4 large cloves garlic, minced

2 tsp Cajun seasoning

¼ cup flour

2 cups whole milk

8 ounces chive & onion cream cheese spread

6 cups chopped, cooked turkey breast

1 cup crumbled cotija cheese

6 Wick’s 6” Pot Pie Shells

 

4 Wick’s 6” dough circle sheets

2 Tablespoons heavy cream

1 tsp ranch seasoning

1 tsp garlic salt

 

Pre-heat broiler to high.

 

Slice jalapenos lengthwise, remove the seeds and stems. Place cut side down on a baking sheet and place under the broiler for 3-5 minutes, flip all of the jalapeno halves over and broil the other side for an additional 3-5 minutes. When cool enough to handle, chop and set aside.

 

Set oven to 375 degrees.

 

Melt the butter in a large skillet over medium high heat. Add the onion and garlic and sauté until softened, about 5 minutes. Sprinkle the flour and Cajun seasoning over the mixture and cook for about 3 minutes for the flour to absorb any extra liquid. Whisk in the milk and stir until smooth. Turn the heat to low, add the cream cheese, and stir until it is completely melted and smooth. Remove the skillet from the heat and stir in the turkey and cotija cheese.

 

Lay the dough circle sheets on a large piece of parchment. Brush with heavy cream and sprinkle with ranch seasoning and garlic salt. Using a pizza cutter or sharp knife, cut into strips.

 

Place the Pot Pie Shells on a large cookie sheet and fill evenly with the filling mixture. Top with prepared crust topping pieces and bake for 35-40 minutes or until the crust is golden brown.

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