Individual Blended Chicken Pot Pies

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.


6 ramekins


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


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.


Nutritional Information: 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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