Love You Potpies
Total TimePrep: 40 min. Bake: 10 min.
- 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.
Nutrition Facts1 potpie: 585 calories, 33g fat (14g saturated fat), 149mg cholesterol, 955mg sodium, 44g carbohydrate (6g sugars, 2g fiber), 27g protein.
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.
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
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.
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.
Feb 12, 2015
We loved this, I added mushrooms and garlic to mine and my husband love it.
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.
Mar 16, 2014
My Family loves this!
Feb 25, 2014
My son prompted me to try this recipe. I used Krystal's tips. The pot pies turned out great!
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
Feb 10, 2014
How many stars would your DH give this recipe?
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