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.
Share: