Ingredients
Equipment
Nutrition
Method
Begin by preheating your oven to 400°F, then heat oil in a 12-inch non-stick skillet over medium heat.
- Add chicken, onion, mushrooms, and butternut squash, sautéing about 10 minutes (if using raw diced chicken) until the chicken is no longer pink. If using leftover pre-cooked chicken or turkey, sautée the mixture for about 3-5 minutes until the onions turn translucent, and the mushrooms begin to brown.1 pound boneless skinless chicken breasts, 1 medium yellow onion, 8 ounces mushrooms, 3 cups butternut squash
- Next, add the Skillet Meal Seasoning* and stir to coat the ingredient mixture. Once combined, add the chicken broth and ½ cup cream, then simmer for 5 minutes or until the liquid thickens into a sauce.1 bag Skillet Meal Seasoning*, ½ cup gluten-free low sodium chicken broth, ½ cup whipping cream or heavy cream + 1 tablespoon [1]
Transfer the mixture into four oven-safe ramekins.
- Fill each ramekin equally almost to the top.
- Cut puff pastry into four squares, placing one square on each ramekin. Using a sharp knife, cut a few slits in the puff pastry for venting. [2]1 gluten-free puff pastry sheet
- Whisk together the egg yolk and the remaining 1 tablespoon cream. Brush the puff pastry with the yolk mixture.½ cup whipping cream or heavy cream + 1 tablespoon [1], 1 egg yolk
- Place ramekins on a sturdy sheet pan and bake for about 20 minutes or until the puff pastry is golden brown and crisp around the edges. Serve immediately.
Kitchen Notes
Footnotes:
[1] Heavy cream and whipping cream are two similar high-fat dairy products that are essentially the same. In manufacturing, both are made by mixing milk with milk fat. The main difference is in their fat content. While heavy whipping cream contains about 30% milk fat, heavy cream contains at least 36% milk fat. And with heavy cream, you’ll get about five more calories in each teaspoon. You can use heavy whipping cream instead of heavy cream interchangeably in most recipes in cooking and baking. Otherwise, they are nutritionally very similar products.
[2] If you’re creative, you may want to cut a design into the pastry square before placing it on top of the ramekins. Download our simple template as a pattern, or create your own design.
* We used Pot Pie Skillet Meal Seasoning, available from Wildtree.
Make Them In Advance
This recipe works great for meal prepping and freezing in advance!
If you know you’ll be freezing portions for later, instead of filling ramekins, fill small individual portion foil pie tins to about 1/2-inch from the top. Cut puff pastry into four squares, placing one square on each portion and tucking corners toward the center. To freeze, wrap the cooled and filled pie tins tightly with aluminum foil. Place them on a sheet pan in the freezer for 1-2 hours or up to a day until they freeze, then; place the frozen pot pies into zipper bags removing as much air as possible. The pot pies will freeze beautifully for 2-3 months.
To bake from frozen, preheat the oven to 400˚F, and bake for 20-25 minutes with the foil on top. Remove the foil, brush with egg yolk and cream mixture, and bake for another 15 minutes or until the puff pastry is lightly golden brown and crispy around the edges.
Make Them In Advance
This recipe works great for meal prepping and freezing in advance!
If you know you’ll be freezing portions for later, instead of filling ramekins, fill small individual portion foil pie tins to about 1/2-inch from the top. Cut puff pastry into four squares, placing one square on each portion and tucking corners toward the center. To freeze, wrap the cooled and filled pie tins tightly with aluminum foil. Place them on a sheet pan in the freezer for 1-2 hours or up to a day until they freeze, then; place the frozen pot pies into zipper bags removing as much air as possible. The pot pies will freeze beautifully for 2-3 months.
To bake from frozen, preheat the oven to 400˚F, and bake for 20-25 minutes with the foil on top. Remove the foil, brush with egg yolk and cream mixture, and bake for another 15 minutes or until the puff pastry is lightly golden brown and crispy around the edges.Personal Notes
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