Show how much you care by adding hearts of flaky, tender puff pastry to the top of this easy-to-make comfort-food dish.

Hearty Chicken Pot Pie

Melt butter in a 12-in. cast iron skillet over medium heat. Pat chicken dry with paper towels; add to skillet. Season with pepper. Cook for 7 to 8 minutes or until chicken reaches 165 degrees, stirring frequently.

Add onion, celery and carrot blend and 2 tsp. thyme to chicken in skillet. Cook and stir for 2 to 3 minutes or until onion becomes softened.

Reduce heat to medium-low, stir in soup and ½ cup water until combined. Simmer for 1 to 2 minutes or until slightly thickened. Remove from heat; stir in frozen peas. Set filling aside. 

Whisk together egg and remaining 1 Tbsp. water in a small bowl; set aside. Unroll puff pastry on a flat surface. Cut 12 or 13 (2-in.) hearts and 12 (3-in.) hearts using heart-shape cookie cutters, alternating large- and small- size hearts to maximize dough usage. Arrange puff pastry hearts on top of filling; lightly brush with egg mixture. 

Bake for 22 to 24 minutes or until crust is golden brown. Cool for 10 minutes before serving. Garnish with additional thyme, if desired. 