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.
Preheat oven to 350°F.
Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
In a large skillet, cook meat, mushrooms, onion and seasoning. Set aside.
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.
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.
Bake the pot pie for 25-35 minutes, or until the puff pastry is lightly browned.