During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn’t be possible without the extraordinary effort and commitment from Giorgio’s and Can Corporation’s amazing employees and the coordination and support from their trusted Customers. We thank all of you!

 
 

Individual Blended Chicken Pot Pies

In this classic, easy-to-make chicken pot pie we have blended in finely chopped mushrooms for boosted flavor and an extra serving of veggies.

Serves: 6 ramekins

What You Need

  • 1/2 pound mushrooms, finely chopped
  • 1/2 pound lean ground chicken
  • 1/2 teaspoon garlic & herb seasoning
  • 1 medium onion, finely diced
  • 2 tablespoon butter
  • 1 tablespoon flour
  • 1 cup chicken broth
  • ½ cup cream or milk
  • 1½ cup frozen peas, carrot, corn blend
  • 1/4 teaspoon salt
  • frozen puff pastry, thawed

What You Do

  1. Preheat oven to 350°F.
  2. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
  3. In a large skillet, cook meat, mushrooms, onion and seasoning. Set aside.
  4. In a saucepan melt butter. Whisk in flour until smooth. Gradually whisk in broth and cream. Slowly bring to a boil while stirring until thick. Stir in chicken and mushroom mixture, frozen vegetables and salt. Divide mixture among 6 ramekins.
  5. On a lightly floured surface, cut frozen puff pastry to size. Place dough over ramekin, sealing the edges. Make several slits in the center to allow for venting. Place ramekins on a rimmed baking sheet.
  6. Bake the pot pie for 25-35 minutes, or until the puff pastry is lightly browned.
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