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Recipe Summary

prep:
30 mins
bake:
20 mins to 25 mins at 400°
Servings:
4
Yield:
5 cups chicken mixture
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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; total fat 17g; saturated fat 8g; polyunsaturated fat 3g; monounsaturated fat 3g; cholesterol 128mg; sodium 820mg; potassium 588mg; carbohydrates 43g; fiber 2g; sugar 10g; protein 30g; trans fatty acidg; vitamin a 5685IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalents 9mg; vitamin b6 1mg; folate 44mcg; vitamin b12 1mcg; calcium 40mg; iron 3mg.

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