Dawn NoltAuthorDawn NoltCategoryTags, DifficultyIntermediateRating

Treat those you love with a cozy little pot pie filled with chicken and veggies and rich cream.

Yields6 Servings
Cook Time10 mins

Pie
 1 sheet refrigerated pie pastry
 1 Nature's Yoke egg
 1 tbsp heavy whipping cream
 ¼ cup grated Parmesan cheese (optional)
Filling
 2 tbsp butter
 4 tbsp canola oil
 2 medium potatoes, peeled and cut into 1/2" cubes
 4 small carrots, cut into 1/2" pieces
 1 small onion, chopped
 ½ cup finely chopped celery
 6 tbsp all-purpose flour
 3 cups chicken broth
 3 cups cubed, cooked chicken
  cup frozen peas
 ½ cup heavy whipping cream
 2 tsp fresh parsley, minced
 1 tsp garlic salt
 ¼ tsp coarse ground black pepper

1

Preheat oven to 425° F. On a lightly floured surface, unroll pastry sheet.

2

In a small bowl, whisk egg and cream; brush over pie pastry. If desired, sprinkle with cheese.

3

Cut hearts with a small floured heart-shaped cookie cutter. Place on an ungreased baking sheet. Bake 8-10 minutes or until golden brown.

Filling
4

In a large skillet, heat butter and oil over medium-high heat. Add potatoes, carrots, onion and celery; cook and stir until tender.

5

Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

6

Add cooked chicken and peas. Cook a few minutes. Stir in the remaining ingredients; heat through. Spoon into six ramekins or small bowls; top with pastries.

Ingredients

Pie
 1 sheet refrigerated pie pastry
 1 Nature's Yoke egg
 1 tbsp heavy whipping cream
 ¼ cup grated Parmesan cheese (optional)
Filling
 2 tbsp butter
 4 tbsp canola oil
 2 medium potatoes, peeled and cut into 1/2" cubes
 4 small carrots, cut into 1/2" pieces
 1 small onion, chopped
 ½ cup finely chopped celery
 6 tbsp all-purpose flour
 3 cups chicken broth
 3 cups cubed, cooked chicken
  cup frozen peas
 ½ cup heavy whipping cream
 2 tsp fresh parsley, minced
 1 tsp garlic salt
 ¼ tsp coarse ground black pepper

Directions

1

Preheat oven to 425° F. On a lightly floured surface, unroll pastry sheet.

2

In a small bowl, whisk egg and cream; brush over pie pastry. If desired, sprinkle with cheese.

3

Cut hearts with a small floured heart-shaped cookie cutter. Place on an ungreased baking sheet. Bake 8-10 minutes or until golden brown.

Filling
4

In a large skillet, heat butter and oil over medium-high heat. Add potatoes, carrots, onion and celery; cook and stir until tender.

5

Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

6

Add cooked chicken and peas. Cook a few minutes. Stir in the remaining ingredients; heat through. Spoon into six ramekins or small bowls; top with pastries.

Love You Pot Pies