Ingredients:

1 sheet refrigerated pie pastry

1 egg

1 tablespoon heavy whipping cream

1/4 cup shredded Parmesan cheese, optional

1 tablespoon butter (filling)

2 teaspoons olive oil (filling)

1 medium potato, peeled and cut into 1/2-inch pieces (filling)

2 small carrots, cut into 1/2-inch pieces (filling)

1 small onion, chopped (filling)

1/4 cup finely chopped celery (filling)

3 tablespoons all-purpose flour / plain flour (filling)

1-1/2 cups chicken broth (filling)

2 cups cubed cooked chicken (1/2-inch) (filling)

1/3 cup frozen peas (filling)

1/4 cup heavy whipping cream (filling)

2 teaspoons minced fresh parsley (filling)

1/2 teaspoon garlic salt (filling)

1/8 teaspoon pepper (filling)

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. To make the 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 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Spoon into four 10-oz. ramekins or bowls. Top with pastries.

Bon Appetit!