Preheat your oven to 400°F (200°C) to achieve a golden, flaky crust.

Melt 2 tablespoons of butter in a skillet over medium heat, then add the chopped mixed mushrooms. Sauté for 5-7 minutes until golden brown, adding minced garlic in the final minute.

Stir in ½ cup of heavy cream and ½ cup of vegetable broth to the sautéed mushrooms. Add fresh thyme, salt, and pepper. Let it simmer for about 5 minutes until thickened.

Roll out the thawed puff pastry on a floured surface to about ¼-inch thickness. Cut pastry into squares for your ramekins.

Preheat ramekins on a baking sheet. Spoon the filling into each ramekin until three-quarters full, top with Gruyère cheese, and cover with pastry squares. Seal the edges.

Bake the filled ramekins in the oven for 20-25 minutes until golden brown and puffed.

Let the pot pies cool for a few minutes before serving. Optionally drizzle with sauce for added flavor.