Creamy Herbed Chicken Pot Pie

1. 1

   Melt margarine in roundeau on medium heat.

2. 2

   Add onions; cook and stir 10 min.

3. 3

   or until tender.

4. 4

   Add mushrooms; cook 12 to 15 min.

5. 5

   or until lightly browned, stirring occasionally.

6. 6

   Add chicken; cook and stir 5 to 10 min.

7. 7

   or until chicken is done.

8. 8

   Add cream cheese product and broth; cook and stir until cream cheese is completely melted and sauce is well blended.

9. 9

   Stir in mixed vegetables.

10. 10

    Spoon 1 cup (250 mL) chicken mixture into each of 32 (1-cup/250-mL) ramekins (or into 8 ramekins for trial recipe).

11. 11

    Brush tops of chicken mixture and inside top edges of ramekins with some of the egg.

12. 12

    Cut pastry into circles to fit tops of ramekins.

13. 13

    Place 1 pastry circle over filling in each ramekin; seal and flute edge.

14. 14

    Brush pastry with remaining egg.

15. 15

    Cut slits in crusts to permit steam to escape.

16. 16

    Bake in 375 degrees F-standard oven 30 min.

17. 17

    or until golden brown.

* Per serving · 4 servings · Values may vary.