Ingredients
1 sheet refrigerated pie crust1 large egg, room temperature1 tablespoon heavy whipping cream1/4 cup shredded Parmesan cheese, optionalFILLING:1 tablespoon butter2 teaspoons olive oil1 medium potato, peeled and cut into 1/2-inch pieces2 small carrots, cut into 1/2-inch pieces1 small onion, chopped1/4 cup finely chopped celery3 tablespoons all-purpose flour1-1/2 cups chicken broth2 cups cubed cooked chicken (1/2-inch)1/3 cup frozen peas1/4 cup heavy whipping cream2 teaspoons minced fresh parsley1/2 teaspoon garlic salt1/8 teaspoon pepper
Preparation
Preheat 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.
In a small bowl, whisk egg and cream; brush over hearts. If desired, sprinkle with cheese. Bake until golden brown, 8-10 minutes.
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 until thickened, 2 minutes. Stir in the remaining ingredients; heat through. Spoon into four 10-oz. ramekins or bowls; top with crust.
