Preheat oven to 425° F. On a lightly floured surface, unroll pastry sheet.
In a small bowl, whisk egg and cream; brush over pie pastry. If desired, sprinkle with cheese.
Cut hearts with a small floured heart-shaped cookie cutter. Place on an ungreased baking sheet. Bake 8-10 minutes or until golden brown.
Filling
In a large skillet, heat butter and oil over medium-high heat. Add potatoes, carrots, onion and celery; 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.
Add cooked chicken and peas. Cook a few minutes. Stir in the remaining ingredients; heat through. Spoon into six ramekins or small bowls; top with pastries.