Preheat your oven to 375°F. Grease 4-6 individual ramekins or oven-safe dishes with a light layer of oil or butter to prevent sticking.

Melt the butter in a large skillet over medium heat. Allow it to foam slightly, then add the chopped onion and cook for 5 minutes until it’s softened and translucent, filling your kitchen with a lovely aroma.

Add the minced garlic, sliced mushrooms, and thyme to the skillet. Stir occasionally for 8-10 minutes, until the mushrooms are tender and have released their moisture.

Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute.

Gradually pour in the vegetable broth and heavy cream, stirring continuously. Cook for about 3-4 minutes until the mixture thickens and becomes a luscious filling. Stir in the Gruyère cheese until it’s fully melted and smooth.

Divide the creamy mushroom filling evenly among your prepared ramekins, filling them about ¾ full.

Roll out the puff pastry gently if needed. Cut circles or squares that are large enough to cover each ramekin with a generous ½-inch overhang.

Place the pastry over each filled ramekin and press the edges to seal them tightly.

Brush the top of each puff pastry with beaten egg for that golden, glossy finish. Cut a small slit in the center of each pot pie to escape steam.

Bake for 20-25 minutes, until the pastry is puffed, golden brown, and bubbling around the edges.

Cool the Mini Mushroom & Gruyère Pot Pies for about 5 minutes before serving.