Heart-shaped Chicken Pot Pie

Made my hubby a heart-shaped chicken pot pie just to say I love you. I’m always looking for new ways to make chicken, and this lighter version of a pot pie was the answer.

• 2 small baking pans (I used heart shaped, but you can use whatever you have OR just make one out of a few sheets of foil)
• 2 sheets puff pastry
• 1 egg
• 1 diced chicken breast
• veggies (either a frozen bag of a variety of veggies, fresh veggies, variety of can veggies, or a combo)
• 1-2 tablespoon(s) extra virgin olive oil
• 2 cups fat free milk
• 2-3 tablespoons flour (adjust for thickness) and more for rolling out the pastry
• Cookie cutters (optional, you can cut top’s shapes with a knife)
• Dash of salt and pepper
• Baking sheet
• Cooking spray
• Silicone mat (or parchment paper or more cooking spray)
• Rolling pin
• Fork
• Whisk
• Basting brush
• Bowl

PASTRY

1. Defrost the puff pastry until pliable
2. Preheat oven to 400
3. When the pastry is defrosted, spread some flour on a flat surface and put the pastry on the flour. Add a little more flour on top of the pastry
4. Using a rolling pin, roll out the pastry to enlarge it and thin it out (use more flour if needed)
5. Bottoms: Cut each pastry into squares (big enough to cover your baking pans/foil)
6. Tops: Using the other squares, cut into the same shape and size as the baking pan (cut different sizes to layer them)
7. Puncture each pastry piece a few times with a fork (to keep thin during baking)
8. Coat your baking vessel (baking pans or foil) and place a square of pastry on pan and push a square into the mold
9. Line a baking sheet and place the tops on them
10. Whisk up an egg in a bowl
11. Using a basting brush, brush on the egg wash on the top of each pastry piece (do egg first, then layer smaller pieces onto of bigger pieces – optional)
12. Bake for  15 minutes (I bake them a few minutes less for a more doughy consistency)

FILLING

1. While the pastry is baking, prepare your veggies (cut into small pieces if fresh)
2. Heat up the oil in a pan
3. Add the veggies and a pinch of salt, and cook until almost done
4. Add the diced chicken and a pinch of salt, and cook until no longer pink
5. Add the milk
6. Whisk in the flour
7. Cook until thicken (about 5 minutes – DO NOT over boil – it makes a MESS)
8. Add salt and pepper to taste

Put the bottom piece of puff pastry on a dish, fill with the chicken filling, top with the top piece of pastry.