Preheat oven to 400 and lightly grease 4 ramekins that are about 10-12 oz in size.

Preheat a large cooking pan over medium heat and add some canola oil.

Dice chicken breasts into about 1/4 inch cubes. Add diced chicken to the pan and season with some salt and pepper. Cook, stirring often, until the chicken is just done. Take the chicken out and drain off any liquid.

Add a little more oil to the pan and add halved pearl onions. Sauté onion until transparent.

Add diced carrots to the onions and cook for a couple of minutes.

Quarter baby bella mushrooms and add them to the pan. Add shiitake and oyster mushrooms to the pan as well.

Smash and mince garlic cloves and add it to the veggies.

Season with some salt and pepper, stir, and cook for 5-7 minutes.

Sprinkle flour all over the veggies and mix to combine.

Start slowly pouring in all the broth while mixing. Make sure to mix well.

Stir in rosemary.

Add heavy whipping cream and mix it in. Cook for a few more minutes, until the broth is thickened.

(Additional Gruyere cheese can be added to the chicken and vegetable mixture if desired.)

Divide the chicken and vegetable mixture among the 4 ramekins.

Cut puff pastry into 4 equal squares.

Top off each ramekin with the pastry square.

Optional: brush each pastry top with egg white for a glossy, pretty top.

Add cheese all over the top of the pastry and add some mushroom slices.

Bake for 15-18 minutes, until the tops are nicely golden-brown