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Individual Blended Chicken Pot Pies

November 14, 2017
Serves 6 ramekins

Recipe courtesy of the Mushroom Council.

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.


  • 1/2 Pound
    mushrooms, finely chopped
  • 1/2 Pound
    lean ground chicken
  • 1/2 Teaspoon
    garlic & herb seasoning
  • 1
    medium onion, finely diced
  • 2 Tablespoons
  • 1 Tablespoon
  • 1 Cup
    chicken broth
  • 1/2 Cup
    cream or milk
  • 1 1/2 Cup
    frozen peas, carrot, corn blend
  • 1/4 Teaspoon
  • frozen puff pastry, thawed


  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.

Nutrition: Calories: 370,. Total Fat: 24 g, Saturated Fat: 6 g, Cholesterol: 45 mg, Sodium: 400 mg, Total Carbohydrate: 28 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 13 g


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