Friday, March 30, 2012

Chicken Pot Pie Pockets

Chicken pot pie is one of my very most favorite foods. Comfort, veggies, bread-y crust, creamy sauce- what's not to love?? My only qualm with traditional pot pies is that there is never enough crust. Blame it on my inherent need to dip breads into soups if you must. A higher crust to filling ratio is essential for pot pie nirvana. .....Too radical you say? Do not judge my zealous views about pot pie until you have tried these.

Egg Wash
Fresh out of the oven!
I completely understand that a higher crust to filling ratio is not ideal for some people, and for those individuals, I would recommend you seeing someone about that since that just doesn't seem normal.

These lovelies are also amazing since they do not require a fork, knife or spoon to eat! Embrace your inner child or desire to not wash more dishes and gobble them down and get pie crust crumbs all over your fingers. I promise it will enhance their taste.

They also freeze exceptionally well- just reheat in the oven until warm- reheating in the microwave is quicker but will result in a slightly less crispy crust.

Chicken Pot Pie Pockets

a Butter Than Toast original
makes 6 pockets

1 package of 2 prepared pie crusts (I used Pillsbury brand, there were 2 rounds in the box)
1 cup frozen mixed vegetables
1/2 chopped onion
1 chicken breast, cooked and chopped or shredded
2/3 can cream of mushroom soup
1 teaspoon garlic powder
1 teaspoon chili powder
2 teaspoons black pepper
sprinkling red pepper flakes, if desired
egg wash (I used a few tablespoons of egg beaters from the carton, it worked great)

Put out the pie crusts and let them come to room temperature. Cook the chicken if that's not already done- boiling works well for this. Boil for about 10 minutes, let cool and chop. Feed a small piece to your dog. While the chicken cooks, preheat your oven to 350º. Defrost the veggies and put them in a mixing bowl with the cream of mushroom soup and spices. Add chicken once it's finished and stir it all together. Lay out the pie crusts and cut into three even strips, you should have 6 total. Place a couple heaping spoon fulls of filling onto one side of each strip, and spread it out on that side until you have about 1/2 inch space from the edges. Fold over the other half of the strip, and seal it closed with a fork or your fingers. Line a baking sheet with foil sprayed with Pam or just use a silpat. Place pockets on the baking sheet, and cut small slits in each one to let steam escape. Brush each with the egg wash, then bake at 350º for about 15 minutes, or until golden brown. 

If you are able to resist, let them cool for a few minutes before devouring.

For storage, wrap each individual pocket tightly with plastic wrap and freeze until ready to reheat.

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