Butternut Squash & Mushroom Chicken Pot Pies

Directions

1. 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.

2. 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

   thickened.

3. Transfer to 4 oven safe

   ramekins.

4. Cut puff pastry into 4

   squares. Place on top of

   ramekins. Cut a few slits

   in the puff pastry for venting.

5. 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.