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Ingredients

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Directions

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  • Preheat oven to 400°F. Cut four 24x15-inch sheets of parchment paper. Fold each sheet in half, forming 15x12-inch rectangles. Cut a heart shape from one of the rectangles. Use this as a guide to cut 3 more hearts from the remaining rectangles. Set hearts aside.

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  • In a large bowl whisk together the flour, cream, broth, and pepper until smooth. Add the chicken and toss to coat. Add the mushrooms, carrots, leek, and peas; toss to coat.

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  • Working with one at a time, unfold the parchment and mound 1/4 of the chicken mixture on one side of the heart, leaving a 3-inch border. Place 2 biscuits on each mound (refrigerate the remaining biscuits and bake another time).

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  • Starting at the top of the heart, make a 1/2-inch folded edge, creasing crisply. Working your way around again, make overlapping 1/2-inch folds. Twist the tip of the heart and tuck it under the packet. Place packets on a large baking sheet (they may overlap). Bake for 20 to 25 minutes or until biscuits are golden and chicken is no longer pink.

Nutrition Facts

451 calories; 17 g total fat; 8 g saturated fat; 3 g polyunsaturated fat; 3 g monounsaturated fat; 128 mg cholesterol; 820 mg sodium. 588 mg potassium; 43 g carbohydrates; 2 g fiber; 10 g sugar; 30 g protein; 0 g trans fatty acid; 5685 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 44 mcg folate; 1 mcg vitamin b12; 40 mg calcium; 3 mg iron;

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