Chicken Pot Pie Pockets Recipe
Prep Time:
1 hour, 45 minutes
Cook Time:
45 minutes
Servings:
10 Pies
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cubed
  • 6-8 tablespoons ice water
  • 1 egg (for egg wash)
  • 2 tablespoons olive oil
  • 1 pound boneless chicken thighs
  • 1 onion, finely diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves
  • ¼ cup all-purpose flour
  • 1 ½ cups chicken stock
  • ½ cup heavy cream
  • 1 cup frozen peas
  • Salt and pepper, to taste
Directions
  1. In a large bowl, combine the flour and salt.
  2. Cut in the butter until the mixture resembles coarse crumbs.
  3. Add the ice water, 1 tablespoon at a time, until a dough forms.
  4. Divide the dough into 8 portions, flatten into discs, wrap and refrigerate 1 hour.
  5. Heat the oil in a large skillet over medium-high heat.
  6. Season the chicken with salt and pepper.
  7. Transfer the chicken to the skillet and cook until browned (5-6 minutes). Remove and set aside.
  8. Cool the chicken until it's safe to handle, then dice it into ½-inch cubes.
  9. To the same pan, add the onion, carrots, and celery and cook until softened (5 minutes).
  10. Add the garlic and thyme, cook 1 minute.
  11. Sprinkle flour over the vegetables, stir 1 minute.
  12. Gradually whisk in the stock and cream.
  13. Simmer the sauce until thickened (3-4 minutes).
  14. Return the chicken to the pan and add the peas.
  15. Season to taste, and let cool completely.
  16. Preheat the oven to 400 F.
  17. Prep a baking sheet with parchment paper.
  18. Flour your working surface, and roll each dough disc into a 7-inch circle. You can roll it between two pieces of cling wrap plastic or parchment paper to avoid sticking.
  19. Place ¼ cup of filling on one half of the circle, leaving a ½-inch border.
  20. Fold the other half over and seal the edges with a fork. Cut off any extra dough to give it a neat appearance (you may get an extra pie from the extras).
  21. Cut vent holes.
  22. Place on the parchment-lined baking sheet.
  23. Brush with egg wash.
  24. Bake 25-30 minutes until golden brown.
  25. Cool for 5 minutes before serving.