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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
1 sheet refrigerated pie pastry |
1 egg |
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 king arthur unbleached 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:
1. 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.
2. In a small bowl, whisk egg and cream; brush over hearts. If desired, sprinkle with cheese. Bake 8-10 minutes or until golden brown.
3. For filling, in a large skillet, heat butter and oil over medium-high heat. Add vegetables; cook and stir until tender.
4. 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. Yield: 4 servings.
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