Rated 5 stars by 1 users
2 tablespoons Natural Grapeseed Oil
1 pound boneless skinless chicken breast, diced
1 yellow onion, diced
8 ounces mushrooms, sliced
3 cups butternut squash, diced
1 bag Pot Pie Skillet Meal Seasoning
1/3 cup low sodium chicken broth
1/3 cup heavy cream
1 puff pastry sheet, thawed
1 egg yolk
1 tablespoon heavy cream
Preheat oven to 400°F.
Heat Natural Grapeseed Oil in a 12-inch nonstick
skillet over medium heat.
Add chicken, onion, mushrooms,
and butternut squash. Sauté for
about 10 minutes or until chicken
is cooked through.
Add Pot Pie Skillet Meal
Seasoning and stir to coat
ingredients. Stir in chicken
broth and heavy cream. Simmer
for 5 minutes or until sauce has
Transfer to 4 oven safe
Cut puff pastry into 4
squares. Place on top of
ramekins. Cut a few slits
in the puff pastry for venting.
Whisk together egg
yolk and remaining 1
tablespoon heavy cream.
Brush the puff pastry with the
yolk mixture. Bake for about 20
minutes or until puff pastry is
golden and crisp.
Calories 730, Fat 44 grams, Saturated Fat 14 grams, Carbs 50 grams, Fiber 4 grams, Sugar 6 grams, Protein 35 grams, Cholesterol 115 milligrams, Sodium 720 milligrams
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