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+ servings

Love You Pot Pies

Treat those you love with a cozy little pot pie filled with chicken and veggies and rich cream.
1 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Servings 6



  • 1 sheet refrigerated pie pastry
  • 1 Nature's Yoke egg
  • 1 tbsp heavy whipping cream
  • 1/4 cup grated Parmesan cheese (optional)


  • 2 tbsp butter
  • 4 tbsp canola oil
  • 2 medium potatoes, peeled and cut into 1/2" cubes
  • 4 small carrots, cut into 1/2" pieces
  • 1 small onion, chopped
  • 1/2 cup finely chopped celery
  • 6 tbsp all-purpose flour
  • 3 cup chicken broth
  • 3 cup cubed, cooked chicken
  • 2/3 cup frozen peas
  • 1/2 cup heavy whipping cream
  • 2 tsp fresh parsley, minced
  • 1 tsp garlic salt
  • 1/4 tsp coarse ground black pepper


  • 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.


  • 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.
Keyword pot pie, valentines