Reuben Pot Pies

Leftover corned beef?  I have just the thing! Make these individual Reuben Pot Pies.  Rich beef gravy, lots of veggies, corned beef, kraut and Swiss cheese, baked to perfection with a “crust” of puff pastry.  Don’t have leftover corned beef? Deli corned beef works great, too!

“Hi, I am Michaela, and I want you to know that I can REUBENIZE just about anything.”  Over the years I have come up with all sorts of ways to bring those delicious flavors into tons of new recipes, like these individual Reuben Pot Pies.  

That flaky top over that piping hot Reuben Pot Pie mixture will make you swoon!

This post is sponsored by Frank’s Kraut, but the opinions within and my lifetime love affair with their delicious sauerkraut is all mine. 

I have had a working relationship with Frank’s Kraut since 2015.  I was so blessed to have been “discovered” by them.  Over the years, I have made LOADS of sauerkraut recipes, starting with my Grandma’s Smoked Polish Sausage and Sauerkraut.  

But it didn’t stop there.  Nope.  We branched off into the wonderful world of the Reuben Sandwich, and how I could turn all sorts of things into something “Reuben” would be proud of.  

That’s when I came up with the word “Reubenize” – and I should trademark it – because it’s a real thing.  I swear.  

The Reuben Sandwich

The Reuben Sandwich actually originated in my hometown of Omaha, Nebraska, at the Blackstone Hotel.

A Jewish Lithuanian-born grocer, named Reuben Kulakofsky, was the maker of the first Reuben Sandwich.  Reuben attended a weekly poker game held at the Blackstone Hotel between the years of 1920-1935.  The group came to refer to themselves as “The Committee.” 

The sandwich came into fame when one of the other poker players, Charles Schimmel, the hotel’s owner, put the sandwich on the hotel’s lunch menu.  And the rest, as they say, is history.

How to “Reubenize” Anything

Like I mentioned, I have “Reubenized” so many things.  All it takes are the basic flavors of the classic Reuben Sandwich, and some imagination!  Whether you are giving one of your favorites a new twist, or coming up with something from scratch, it’s so much fun to create in the kitchen!

Reubenized Recipes from An Affair from the Heart:

Here are a few of my favorites. (It’s hard to choose!!)  You can find all of my Reubenized Recipes on my post “Everything you ever wanted to know about the Reuben and how to Reubenize Everything!”

• Reuben Wonton Purses
• Reuben Stuffed Baked Potatoes
• Cream of Reuben Soup
• Reuben Quiche
• The Reuben Burger
• Crock Pot Reuben Dip
• Reuben Breakfast Sandwich (two ways)

LOVE SAUERKRAUT?

Follow along with Frank’s Kraut on their social media for even MORE delicious recipes.  Follow them on Facebook, Twitter, Pinterest and Instagram for all things sauerkraut!

Using Frank’s for Generations

Nothing makes a Reuben better than Frank’s Kraut.  My family has only ever purchased Frank’s Kraut, my grandmother, my mother and now me. 

So, as you can imagine, with that history, developing recipes for Frank’s Kraut is a huge honor for me.  I hope you take some time to see all of the different ways we have used their wonderful kraut, right here on my website. 

Everything from appetizers and salads, from soup to pizza, from main dishes to even dessert! (yes, I said dessert! )

Even if you think these Reuben pot pies look sorta fancy or hard to make — I promise they aren’t.  They come together easily and have a pretty presentation.  

Plus, everyone gets their own individual pot pie, so you’re free to say “hands off! this one is MINE!”

All you’ll need to whip them up is a sheet of puff pastry, one pound of corned beef, Frank’s Kraut, beef stock, butter, flour, potato, carrot, onion, Swiss cheese, and an egg.  

You’ll cook up the inside part, look at that yumminess!  This recipe makes 4 servings. 

Helpful Tips to Make Reuben Pot Pies even easier and for only one or two people.

Tip – Only cooking for Two?  Freeze half of this mixture, and only use half of the puff pastry sheet. 

It’ll all come back out of the freezer a couple of weeks down the road, and you can enjoy it all over again! (works awesome for meals for one, too!)

Tip – Want to make the prep time even easier?

Use frozen potatoes, onions and a mixed bag of peas and carrots.  The mixture will cook up faster, and you’ll eliminate almost all of the chopping.

While it’s hot, spoon it into ramekins.  My ramekins hold 1 cup each.  Place them on a cookie sheet.

Take the sheet of thawed (but still cool) puff pastry, and cut it into 4 squares.  Brush them with egg wash.  

Gently place them over the filled ramekins, egg side up, and vent with a knife in the middle. 

Look at that flakey puff pastry top! Everyone in my family ate them differently. 

Some pulled the top off in pieces and dunked it, others at from the middles out, and some pushed all of the pastry down inside of the Reuben gravy mixture. you do you, I say!

Bite for bite — delicious!

^LOVE IT? PIN IT!^

Don’t forget where you found this fantastic recipe!  Pin it to your favorite Pinterest board to find it easily when you want to make them!

Let’s get to the recipe, shall we? 

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4.50 from 4 votes

Print Recipe

Reuben Pot Pies

Leftover corned beef?  I have just the thing! Make these individual Reuben Pot Pies.  Rich beef gravy, lots of veggies, corned beef and Swiss cheese, baked to perfection with a "crust" of puff pastry.  Don't have leftover corned beef? Deli corned beef works great. too!

Prep Time30 minutes mins

Cook Time20 minutes mins

Total Time50 minutes mins

Cuisine: American

Keyword: Frank's kraut, Individual Pot Pies, Make pot pies that taste like a Reuben Sandwich, Pot Pie with puff pastry, Reuben Pot Pies

Servings: 4 individual pies

Calories: 988kcal

Author: Michaela Kenkel

Cook ModePrevent your screen from going dark

Ingredients

• 1 pound corned beef chopped
• 1/2 cup Frank's Kraut
• 1 32 ounce container of beef stock
• 1 stick of butter 1/2 cup
• 1/2 cup flour
• 1 cup potatoes diced
• 1 cup carrots diced
• 1/2 cup onions chopped
• 8 ounces Swiss cheese cubed or shredded
• Salt & Pepper
• 1 egg
• 1/2 cup + 1 teaspoon water
• 1 Tablespoon fresh parsley optional
• 1 sheet puff pastry thawed and still cool

Instructions

• Preheat oven to 400 degrees.
• In a deep skillet over medium heat, melt butter. Whisk in flour to make a roux. Whisk in beef stock.
• Add in onion, carrots, potatoes, salt and pepper to taste.
• Cover and let simmer for about 10 minutes. Stirring occasionally.
• Add in Frank's Kraut and corned beef, stir. Add in Swiss cheese, and 1/2 cup water, stir. Cover and simmer for another 10 minutes.
• Cut one sheet of thawed (but still cold) puff pastry into quarters. Whisk together egg and 1 teaspoon water. Brush the puff pastry.
• Spoon hot Reuben gravy mixture into ramekins that have been lightly sprayed with non-stick cooking spray, make sure to get the rim of the dish.
• Cover the top of each dish with one puff pastry square, egg side up. Vent with a knife in the middle.
• Bake for 15 minutes, or until the puff pastry has "puffed" and is golden brown. Serve.

Notes

Helpful Tips to Make Reuben Pot Pies even easier and for only one or two people.

Tip - Only cooking for Two?  Freeze half of this mixture, and only use half of the puff pastry sheet. 

It'll all come back out of the freezer a couple of weeks down the road, and you can enjoy it all over again! (works awesome for meals for one, too!)

Tip - Want to make the prep time even easier?

Use frozen potatoes, onions and a mixed bag of peas and carrots.  The mixture will cook up faster, and you'll eliminate almost all of the chopping.

Nutrition

Serving: 1 | Calories: 988kcal | Carbohydrates: 37g | Protein: 46g | Fat: 73g | Saturated Fat: 36g | Polyunsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 287mg | Sodium: 2058mg | Fiber: 4g | Sugar: 5g