Chicken Potpie Pockets

Name: Chicken Potpie Pockets
Ingredients: 1 sheet frozen puff pastry, thawed, cut into 4 squares; 2 tablespoons unsalted butter; 1/2 onion, chopped; 1 cup frozen peas and carrots; 1/2 teaspoon dried thyme; 1 tablespoon all-purpose flour; 1 1/2 cups low-sodium chicken broth; 1 teaspoon Dijon mustard; 1 1/2 cups cubed cooked boneless, skinless chicken; Salt; 1 large egg, lightly beaten

11 ingredients

1 steps

Ingredients

1 sheet frozen puff pastry, thawed, cut into 4 squares
2 tablespoons unsalted butter
1/2 onion, chopped
1 cup frozen peas and carrots
1/2 teaspoon dried thyme
1 tablespoon all-purpose flour
1 1/2 cups low-sodium chicken broth
1 teaspoon Dijon mustard
1 1/2 cups cubed cooked boneless, skinless chicken
Salt
1 large egg, lightly beaten

Directions

1

{"0":"1. Line 2 baking sheets with parchment. On a lightly floured surface, roll pastry pieces into 4 6-inch squares. Place on 1 baking sheet, cover and chill.","2":"2. Melt butter in a skillet over medium heat. Saute onion until softened, about 3 minutes. Add peas and carrots; saute 3 minutes. Sprinkle thyme and flour over vegetables; saute 1 minute. Raise heat to medium-high. Stir broth and mustard into pan. Add chicken; cook until sauce is thick, 7 to 10 minutes. Transfer to a bowl; let cool. Season with salt. Preheat oven to 375\u00b0F.","4":"3. Place 1 pastry square on reserved baking sheet. Brush edges with egg. Spoon 1\/4 of chicken mixture into center; fold to form a triangle. Seal edges. Repeat with remaining pastry and filling. Brush with remaining egg. Cut 3 slits in top of each. Chill for 15 minutes.","6":"4. Bake turnovers until golden, about 30 minutes. Let cool 5 minutes and serve."}