Chef notes
This is not only great for Thanksgiving or Friendsgiving, but it's an awesome way to utilize leftover vegetables or turkey from Thanksgiving — or any day, because let's be real, potpie doesn't have to be a special occasion meal. I love how you can make this in one large skillet or baking dish, or you can prepare personal servings in cocottes or ramekins for an extra fancy vibe.
Technique tips: If you don't have access to fresh herbs, use 1 tablespoon herbes de Provence instead of the herbs outlined in the ingredient list. Make sure to thaw the puff pastry in the fridge the night before assembling. Use a sharp paring knife to create slits in the dough for extra precision. Have extra puff pastry leftover? Make little pastries as an appetizer with pear slices and brie or dessert with a chocolate hazelnut spread or pumpkin pie filling.
Swap options: You can swap the butternut squash for blanched or roasted sweet potatoes (great use for leftovers). Make your life easier with a frozen vegetable blend (carrots, broccoli, corn, peas and green beans). Not into frozen veggies? Use fresh! Make sure to blanch the carrots and butternut squash for 2 to 3 minutes before transferring to the filling. This ensures that they end up tender in the filling. Feel free to add a protein of your choice.
Special equipment: 8 mini cocottes, ramekins or mini cast-iron skillets.
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