Chicken Pot Pie Pockets

Name: Chicken Pot Pie Pockets
Ingredients: 2 tablespoons butter; 1/3 cup onion chopped; 1/3 cup celery chopped, 1 large stalk; 1/3 cup carrot chopped, 1 carrot; 1/3 cup mushrooms chopped small, such as cremini; kosher salt; freshly ground pepper; 2 tablespoons flour; 1 1/2 cups chicken broth; 1 1/2 cups chicken meat shredded; 1/3 cup Parmesan cheese; 2 prepared pie crusts; 1 egg; 1 tablespoon water

14 ingredients

11 steps

Ingredients

2 tablespoons butter
1/3 cup onion chopped
1/3 cup celery chopped, 1 large stalk
1/3 cup carrot chopped, 1 carrot
1/3 cup mushrooms chopped small, such as cremini
kosher salt
freshly ground pepper
2 tablespoons flour
1 1/2 cups chicken broth
1 1/2 cups chicken meat shredded
1/3 cup Parmesan cheese
2 prepared pie crusts
1 egg
1 tablespoon water

Directions

1

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2

Melt butter in a large skillet on medium-high heat. Add onion, celery, carrot, and mushrooms; saute for 6 to 7 minutes until vegetables are tender.
3

Stir in flour and cook for 1 minute more.
4

Add chicken broth and stir until thickened, about 3-4 minutes.
5

Add chicken, Parmesan cheese, and salt and pepper to taste.
6

Transfer to a bowl and allow to cool in the refrigerator about 30-45 minutes.
7

Meanwhile, flour a work surface and roll out one of the pie crusts. Using a rolling pin gently roll out the dough just enough to lay flat and smooth.
8

Invert a 5-inch diameter bowl on the dough and cut individual discs (each pie crust should yield 6).
9

Place 1/4 cup of filling on one side of the circle. Fold over the dough to form a pocket, making sure that all the mixture is inside and toward the center. Using a fork, crimp the edges to form a seal.
10

Pierce each pie on top twice with a fork to allow the steam to escape. Beat egg with water and brush each pocket. Bake for 20 to 25 minutes, until golden brown.
11

Let rest for 5 minutes before serving.