Ruby Tuesday's Chicken Pot Pies

Hi. I was just wondering if anyone has an idea what the recipe might be for Ruby Tuesday’s Chicken Pot Pies. They’re delicious!! Do they use croissants for the crust? The parmesan cream sauce is wonderful as well. Thanks for your feedback.

Is it an alfredo sauce that they use in their recipe?

Here’s a basic Alfredo which can be used for anything you want:

1/2 c. butter
2 c. heavy cream
1 c. freshly grated Parmesan cheese
1 t. salt
Freshly ground black pepper to taste
Parmesan Cheese, freshly grated

Melt butter in large skillet; add cream, salt and pepper. Bring to a boil and simmer for a few minutes uncovered to reduce and thicken sauce. Remove from heat and add cooked fettuccini and 1 cup Parmesan. Toss to combine and serve immediately.

Garnish with additional Parmesan cheese.

And did the pot pie have the basic veggies like celery, carrots, peas, onion? Possibly broccoli?

This is not from Ruby’s:


2 Cups chicken, uncooked, cut in small pieces
1 Cup Broccoli, cut in small pieces
1/2 Cup sliced Carrots
1/2 Cup sliced Celery
1/2 Cup diced Onions
3 Tablespoons Butter
3 Tablespoons Flour
2 Cups Milk
1 Cup Grated Parmesan Cheese
2 Chicken Boullion Cubes (or 2 teaspoons “Better Than Boullion”)
Your favorite pastry for top and bottom pie crust

Place bottom pie crust in 9" pie pan.
Simmer chicken in water for 5 minutes, add vegetables and simmer 5 more minutes. Drain.
In another saucepan, melt butter, add flour, whisk and cook for 5 minutes.
Add milk and boullion and simmer until thick then add cheese and mix well.
Add chicken and vegetables. Mix well and pour into pie crust.
Top with second pie crust. Prick with fork or cut small hole in top crust to vent. Brush with beaten egg.
Bake @ 400 degrees for 45-50 minutes til golden brown.

For the pastry - you can use frozen puff pastry sheets.

A basic crust:
crust ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
1/4 cup vegetable shortening, chilled
3 to 4 Tbsp ice water

Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Assemble your pie. Cut your vents in the top and brush with egg wash (egg/water).

But using puff pastry makes it more elegant looking as well.

Hope this helps.

Kitchen Witch

Thank you Kitchen Witch for the detailed reply!
Yes, it was a very, very good parmesan alfredo sauce with peas, broccoli, carrots, chicken…and the crust was puff pastry sheets. It looked liked they made the crust in a large muffin pan… possibly… so the crust puffed up and made the entire entree look very elegant. Like a tulip! Very different and the best pot pie I’ve ever tasted!
Your recipes look fabulous! I’m going to try them and hopefully, I can make them turn out as good as they sound!
Thanks Again!!

AnnieZ - you’re quite welcomed!

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