Chicken Pot Pie Pockets
By Jessica RudolphPublished on October 29, 2024
Time
1 hour
Yield
Serves 4
Ingredients
3 tablespoons unsalted butter ½ onion, chopped fine 2 teaspoons chopped fresh thyme 1 garlic clove, minced1¼ teaspoons table salt 1 tablespoon all-purpose flour 1 cup half-and-half 1½ cups shredded rotisserie chicken 1 cup frozen peas and carrots 2 sheets puff pastry, thawed1 large egg beaten with 1 teaspoon water
Before You Begin
To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment. Melt butter in 12-inch skillet over medium-high heat. Cook onion, thyme, garlic, and salt until softened, about 4 minutes. Stir in flour and cook for 1 minute. Whisk in half-and-half, bring to simmer, and cook until thickened, about 1 minute. Transfer to large bowl and stir in chicken and peas and carrots (mixture will be thick). Season with salt and pepper to taste.
- If puff pastry sheets are larger than 9½ by 9 inches, trim to that size. Lightly brush 1 dough sheet with egg wash (reserve remaining egg wash). Divide filling into 4 equal portions and place on dough. Place second dough sheet on top, stretching and firmly pressing dough around edges and between filling portions to seal. Cut assembled dough into four squares and place on prepared sheet. Using fork, crimp edges of dough to seal. Cut three 1-inch slits on top of each pie.
- Brush tops of pies with remaining egg wash. Bake until well browned, 20 to 24 minutes. Let cool slightly. Serve.
Time
1 hourYield
Serves 4Ingredients
3 tablespoons unsalted butter
½ onion, chopped fine
2 teaspoons chopped fresh thyme
1 garlic clove, minced
1¼ teaspoons table salt
1 tablespoon all-purpose flour
1 cup half-and-half
1½ cups shredded rotisserie chicken
1 cup frozen peas and carrots
2 sheets puff pastry, thawed
1 large egg beaten with 1 teaspoon water
Ingredients
3 tablespoons unsalted butter
½ onion, chopped fine
2 teaspoons chopped fresh thyme
1 garlic clove, minced
1¼ teaspoons table salt
1 tablespoon all-purpose flour
1 cup half-and-half
1½ cups shredded rotisserie chicken
1 cup frozen peas and carrots
2 sheets puff pastry, thawed
1 large egg beaten with 1 teaspoon water
Ingredients
3 tablespoons unsalted butter
½ onion, chopped fine
2 teaspoons chopped fresh thyme
1 garlic clove, minced
1¼ teaspoons table salt
1 tablespoon all-purpose flour
1 cup half-and-half
1½ cups shredded rotisserie chicken
1 cup frozen peas and carrots
2 sheets puff pastry, thawed
1 large egg beaten with 1 teaspoon water
Why This Recipe Works
Stirring frozen vegetables into the hot cream mixture cooled it down so it didn’t melt the pastry during assembly.
Before You Begin
To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment. Melt butter in 12-inch skillet over medium-high heat. Cook onion, thyme, garlic, and salt until softened, about 4 minutes. Stir in flour and cook for 1 minute. Whisk in half-and-half, bring to simmer, and cook until thickened, about 1 minute. Transfer to large bowl and stir in chicken and peas and carrots (mixture will be thick). Season with salt and pepper to taste.
- If puff pastry sheets are larger than 9½ by 9 inches, trim to that size. Lightly brush 1 dough sheet with egg wash (reserve remaining egg wash). Divide filling into 4 equal portions and place on dough. Place second dough sheet on top, stretching and firmly pressing dough around edges and between filling portions to seal. Cut assembled dough into four squares and place on prepared sheet. Using fork, crimp edges of dough to seal. Cut three 1-inch slits on top of each pie.
- Brush tops of pies with remaining egg wash. Bake until well browned, 20 to 24 minutes. Let cool slightly. Serve.
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