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Love You Potpies

With its golden brown crust and scrumptious filling, these comforting potpies will warm you down to your toes. They're the perfect way to treat those you love. —Laurie Jensen, Cadillac, Michigan
  • Total Time
    Prep: 40 min. Bake: 10 min.
  • Makes
    4 servings


  • 1 sheet refrigerated pie pastry
  • 1 egg
  • 1 tablespoon heavy whipping cream
  • 1/4 cup shredded Parmesan cheese, optional
  • 1 tablespoon butter
  • 2 teaspoons olive oil
  • 1 medium potato, peeled and cut into 1/2-inch pieces
  • 2 small carrots, cut into 1/2-inch pieces
  • 1 small onion, chopped
  • 1/4 cup finely chopped celery
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups chicken broth
  • 2 cups cubed cooked chicken (1/2-inch)
  • 1/3 cup frozen peas
  • 1/4 cup heavy whipping cream
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper


  • Preheat oven to 425°. On a lightly floured surface, unroll pastry sheet. Cut sixteen hearts with a floured 2-in. heart-shaped cookie cutter. Place on an ungreased baking sheet.
  • In a small bowl, whisk egg and cream; brush over hearts. If desired, sprinkle with cheese. Bake 8-10 minutes or until golden brown.
  • For filling, in a large skillet, heat butter and oil over medium-high heat. Add vegetables; cook and stir until tender.
  • Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Spoon into four 10-oz. ramekins or bowls; top with pastries.
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Average Rating:
  • Nicole
    Jun 28, 2019

    Very delicious and attractive meal.

  • PrplMonky5
    Dec 5, 2017

    My husband and I really liked this! I used leftover Thanksgiving turkey instead of chicken, and didn't have the full amount (only about 1/2) but I think it worked out well. To offset not having as much turkey, I added in some frozen corn with the peas at the end. Instead of making hearts, I made them into "gingerbread men" since Christmas is coming soon. I loved having the shredded parm on top, but I think I may have cooked them just a tad too long. Also, cooking the vegetables took longer than I anticipated. The carrots and potatoes took a while to become tender, and by the time they did, most of the butter and oil was gone. I'll have to remember that for next time. Overall a great recipe, very yummy. I'd make this again.

  • cruisingail
    Mar 3, 2016

    love the creamy rich sauce. but I added more spices and more peas and mushrooms. When cooking the carrots and other vegies, cover the pan to get carrots done. Gail Borczyk, Field Editor

  • Bmhnurse
    Mar 16, 2015

    I loved this recipe! I used both pieces of puff pastry ... One onbottom of 9x 13 pan and the other I cut into shapes and laid on top.

  • fascinator
    Feb 28, 2015

    Used the filling recipe, which was good. But cut some puff pastry I had leftover from another recipe and bake and served on top filling.

  • Helenvee
    Feb 12, 2015

    We loved this, I added mushrooms and garlic to mine and my husband love it.

  • gypsydrgn
    Feb 2, 2015

    Sounds fantastic, but at our house store bought pie crust is a NO GO! also pie has to have crust and these cute little hearts don't really count. I do love how simple the filling is to make though.

  • B.Higgins
    Mar 16, 2014

    My Family loves this!

  • KarenKeefe
    Feb 25, 2014

    My son prompted me to try this recipe. I used Krystal's tips. The pot pies turned out great!

  • krysatl
    Feb 12, 2014

    I made this last night and with a couple additions it was awesome. Along with the veggies I added mushrooms and minced garlic. I also made an extra cup of gravy and added about 1/2 tsp of poultry seasoning. My husband loved the Love You Pot Pies. Krystal