Recipe: Heart Shaped Chicken Pot Pies

HEART SHAPED CHICKEN POT PIES

"These savory, handheld pies make any meal or snack a celebration, especially when you prepare them ahead and bring them along to bake at your friends home. In this recipe from Valentine Treats by Sara Perry, the flakey pies are shaped into hearts perfect for popping into your mouth. For a vegetarian version, simply leave out the chicken and increase the potatoes) carrots, and peas, or add other diced vegetables to your liking."



FOR THE FILLING:
1/2 cup shredded hash brown potatoes (frozen or leftover)
1/2 cup (about 1/4 pound) finely chopped uncooked boneless, skinless chicken breast
1/4 cup grated carrot
1/4 cup frozen petite green peas
1/4 cup shredded Cheddar cheese
1/4 teaspoon each onion powder and celery salt
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper

FOR THE PASTRY:
2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup vegetable shortening, cut into pieces
1/2 cup ice water
1/2 cup (1 stick) melted butter for brushing

TO MAKE THE FILLING:
In a bowl, combine the potatoes, chicken, carrot, peas, and cheese. Sprinkle the onion powder, celery salt, garlic powder, salt, and pepper over the mixture and toss. Set aside.

Preheat the oven to 375 degrees F. Set aside a 5-inch heart cookie cutter or muffin cutter and two greased or parchment-lined baking sheets:

TO MAKE THE PASTRY:
In a bowl, whisk together the flour and salt. Add the shortening and use a pastry blender, two knives, or your fingertips to combine the mixture until it resembles coarse crumbs. Slowly add the ice water, stirring until the dough holds together. Do not over mix.

With lightly floured hands, gather the dough into a ball. On a lightly floured surface, divide the dough in half and flatten each half into a disk. Leave one disk out and refrigerate the other, wrapped with waxed paper or plastic wrap.

On a lightly floured surface, use a floured rolling pin to roll out the dough 1/8-inch thick. Use a cookie cutter to cut out hearts, collecting the trimmings to roll again. Use a spatula to transfer the hearts to the baking sheet, leaving 2-inches between them. Repeat with the remaining dough disk until you have twelve heart cutouts.

Spoon about 3 tablespoons filling on top of 6 of the hearts. Place the remaining hearts over the filling. Use a fork to crimp the edges and poke a set of holes on top. Brush the tops with the melted butter.

Bake until golden, 35 to 40 minutes. Transfer to a wire rack and let cool until the crust is just warm to the touch (otherwise, the filling can be to hot for children.) Serve warm or at room temperature

TO MAKE AHEAD:
Prepare thru step 5, wrap tightly in plastic, and refrigerate for up to 1 day before baking (do not fill). Proceed with Step 6 (fill and bake). After baking, wrap tightly in aluminum foil and refrigerate for up to one week.

TO FREEZE:
Tightly wrapped in aluminum foil, for up to 1 month.
To Reheat: Reheat in a preheated 350 degree oven until hot and bubbly, about 20 minutes.

Makes 6 individual pies
Source: From Our House to Yours: Comfort Food to Give and Share by Joyce Goldstein, Meals on Wheels and E. J. Armstrong