° 1 refrigerated pie crust sheet
° 1 egg
° 1 tsp heavy cream whipping
° 1/4 cup grated Parmesan cheese, optional
° 1 tablespoon butter
° 2 teaspoons olive oil
° 1 sweet potato, peeled & cut to 1/2 inch pieces
° 2 small carrots, cut into 1/2 inch pieces
° 1 small onion chopped
° 1/4 cup chopped celery finely
° 3 tsps all purpose flour
° 1-1/3 c chicken broth
° 2 cups (1/2 inch) cubed chicken
° 1/3 cup frozen peas
° 1/4 cup heavy whipping cream
° 2 teaspoons chopped fresh parsley
° 1/2 teaspoon garlic salt
° 1/8 teaspoon pepper
* Directions :
Preheat oven 425 degres. Rolling out crust on a lightly floured surfaace. Cut sixteen 2-inch diameter hearts, crushed. Cut out cookies in the shape of a heart. Placing it on an un-greased bakiing tray.Whisk the eggs and cream in a small bowl. Heart brush.Sprinkle cheese as needed.Baking for 10 min TO golden brown.
For the filling, in a large skillet, heat the butter and oil over medium-high heat. Add vegetables and cook and stir until soft.
Stir in flour until blended. Gradually whisk in broth. Bring the mixture to a boil with constant stirring; Cook, stirring, until firm, 2 minutes. stir in the rest of the ingredients; through heat. Spoon into four 10 oz. Bowls or bowls. Top with crust.