Laurie Jensen's Love You Pot Pie


  • 1 tablespoon butter
  • 2 teaspoons olive oil
  • 1 medium potato, peeled and cut into ½ inch pieces
  • 1 small onion, chopped
  • 1/4 cup finely chopped celery
  • 3 tablespoons all-purpose flour
  • 1 - ½ cups chicken broth
  • 2 cups cubed cooked chicken
  • 1/3 cup frozen peas
  • ¼ cup heavy whipping cream
  • 2 teaspoons minced fresh parsley
  • ½ teaspoon garlic salt
  • 1/8 teaspoon pepper


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. For filling, in a large skillet, heat butter and oil over medium-high heat. Add vegetables; cook and stir until tender.

4. 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. Yield: 4 servings.

Love You Pot Pie

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