Ingredients
>
1 lb boneless, skinless chicken thighs
>
1 tbsp olive oil
>
1 (8 oz) container diced celery and onions
>
3 tbsp cornstarch
>
2 1/2 cups low-sodium chicken broth, divided
>
1 large egg
>
1 refrigerated pie crust
>
2 oz reduced-fat cream cheese, softened
>
1 (16 oz) bag frozen mixed vegetables, thawed
>
3 tbsp finely chopped fresh parsley
Steps
1
Preheat oven to 450°F. Dice the chicken into ½-inch chunks. In a 10- to 12-inch ovenproof skillet, heat the oil on medium-high. Add the chicken and season with salt and pepper. Cook 6 min., until browned, stirring occasionally. Transfer to a bowl.
2
To same skillet, add the celery and onions. Reduce heat to medium. Cook 6 min., until vegetables are translucent, stirring often.
3
Meanwhile, in a medium bowl, whisk together the cornstarch and ½ cup of broth until smooth. In a small bowl, whisk the egg and 1 tbsp water. Unroll the pie crust and brush all over with egg wash. With a 3-inch heart-shaped cookie cutter, cut a heart from center of crust. Arrange cutout next to heart-shaped hole.
4
To skillet, add the cream cheese and remaining 2 cups broth. Whisk until cream cheese melts. Stir in the frozen vegetables, chicken, parsley, and cornstarch mixture, scraping up any browned bits on bottom. Heat to a simmer on high. Simmer 1 min., until thickened. Season with salt and pepper to taste.
5
Arrange pie crust over filling, tucking in edges. Place entire skillet in oven. Bake 15 min., until mixture is bubbling and pastry is golden brown.
