Chicken Pot Pie Pockets
30m prep 30m cook 1h 0m ready
All the comfort of chicken pot pie in single-serving pockets made with puff pastry. Filled with a creamy chicken and vegetable mixture, these are baked until golden brown.
Ingredients
- 3 tbsp unsalted butter
- 0.5 onion chopped fine
- 2 tsp fresh thyme chopped
- 1 clove garlic minced
- table salt
- 1 tbsp all-purpose flour
- 1 cup half-and-half
- shredded rotisserie chicken
- 1 cup frozen peas and carrots
- 2 puff pastry thawed
- 1 large egg beaten with 1 teaspoon water
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 167 mg
- Iron: 1.98 mg
- Magnesium: 40 mg
- Phosphorus: 241 mg
- Potassium: 446 mg
- Zinc: 1.47 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 tbsp unsalted butter
- table salt
- 1 tbsp all-purpose flour
- 1 cup half-and-half
- shredded rotisserie chicken
- 1 cup frozen peas and carrots
Prepare
- 0.5 onion, chopped fine
- Chop 2 tsp fresh thyme
- Mince 1 clove garlic
- Thaw 2 puff pastry
- 1 large egg, beaten with 1 teaspoon water
Let's Cook
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Step 1.
Adjust oven rack to middle position and heat oven to 400 degrees.
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Step 2.
Line rimmed baking sheet with parchment.
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Step 3.
Melt butter in 12-inch skillet over medium-high heat.
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Step 4.
Cook onion, thyme, garlic, and salt until softened, about 4 minutes.
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Step 5.
Stir in flour and cook for 1 minute.
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Step 6.
Whisk in half-and-half, bring to simmer, and cook until thickened, about 1 minute.
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Step 7.
Transfer to large bowl and stir in chicken and peas and carrots (mixture will be thick).
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Step 8.
Season with salt and pepper to taste.
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Step 9.
If puff pastry sheets are larger than 9½ by 9 inches, trim to that size.
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Step 10.
Lightly brush 1 dough sheet with egg wash (reserve remaining egg wash).
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Step 11.
Divide filling into 4 equal portions and place on dough.
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Step 12.
Place second dough sheet on top, stretching and firmly pressing dough around edges and between filling portions to seal.
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Step 13.
Cut assembled dough into four squares and place on prepared sheet.
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Step 14.
Using fork, crimp edges of dough to seal.
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Step 15.
Cut three 1-inch slits on top of each pie.
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Step 16.
Brush tops of pies with remaining egg wash.
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Step 17.
Bake until well browned, 20 to 24 minutes.
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Step 18.
Let cool slightly.
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Step 19.
Serve.
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