Thaw puff pastry according to package instructions. Preheat the oven to 400 degrees F.
Meanwhile, peel and dice the potato into ½ inch pieces. Place in a medium stock pot and cover with one inch cold water and 1 teaspoon of salt. Bring to a boil over high heat, boiling until potatoes are fork-tender. This will take 12-15 minutes. Drain the water from the potatoes.
While the potatoes are boiling, start making the sauce in a large pan. Heat the pan over medium-high heat. Once hot, add butter and let it melt.
Sprinkle in the all-purpose flour. Use a silicon whisk to gently stir the flour and butter together. Continue stirring until the flour is cooked and golden, about 1-2 minutes.
Slowly pour in the milk, whisking consistently to prevent lumps from forming. Once the milk is added, sprinkle in remarosemary, the remaining ¼ teaspoon salt, garlic powder, and pepper.
Let the sauce come to a rapid simmer over medium-high heat. Once simmering, stir in the cheddar cheese.
Simmer, stirring occasionally, until the sauce is thick enough to the coat the back of a spoon without falling off.
Stir in the cooked potatoes and frozen broccoli, cooking until the broccoli is thawed. Taste for seasonings.
Divide the filling between four 8-ounce ramekins.
Cut out ramekin-sized circles from the thawed puff pastry. You can do this by using a large biscuit cutter or by using the ramekin as a stencil. Place puff pastry on top of each ramekin, pressing the edges down to create a seal around the ramekin edges.
Bake at 400 for 15 minutes, or until the puff pastry is golden. Let cool for 5 minutes before serving. Enjoy!
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Notes
Puff pastry: I use Pepperidge Farm’s frozen puff pastry sheets. You will only need one sheet for this recipe. They take about 20 minutes to thaw at room temp.
Milk: I usually make this recipe with unsweetened, unflavored cashew milk but 2%, whole milk, skim and even soy or almond milk work.
Cheese: I use So Delicious cheddar shreds. In the past I've used regular sharp cheddar to make the pot pies vegetarian.
Broccoli: If using fresh broccoli instead of frozen, make sure to steam/cook it before adding it to the sauce.
Ramekins: Choose 8-ounce ramekins that are oven safe. It’s okay if they are a little bit bigger or smaller than 8 ounces.
For extra protein, add in a can of chickpeas or meatless chick'n.