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
Ingredients
- 1 sheet refrigerated pie crust
- 1 large egg, room temperature
- 1 tablespoon heavy whipping cream
- 1/4 cup shredded Parmesan cheese, optional
- FILLING:
- 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
Directions
-
1Preheat oven to 425°. On a lightly floured surface, unroll crust. Cut sixteen hearts with a floured 2-in. heart-shaped cookie cutter. Place on an ungreased baking sheet.
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2In a small bowl, whisk egg and cream; brush over hearts. If desired, sprinkle with cheese. Bake until golden brown, 8-10 minutes.
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3For filling, in a large skillet, heat butter and oil over medium-high heat. Add vegetables; cook and stir until tender.
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4Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes. Stir in the remaining ingredients; heat through. Spoon into four 10-oz. ramekins or bowls; top with crust.
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