This website stores cookies on your computer. These cookies are used to collect information about how you interact with our website and allow us to remember you. We use this information in order to improve and customize your browsing experience and for analytics and metrics about our visitors both on this website and other media. To find out more about the cookies we use, see our Privacy Policy - The Giorgi Companies, Inc.

 

If you decline, your information won’t be tracked when you visit this website. A single cookie will be used in your browser to remember your preference not to be tracked.

Do Not Sell My Personal Information Reject Cookies Accept Cookies
Adjust
Contrast
  Toggle mobile menu
 

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: