Chicken Pocket Pies
Save time by tossing these homemade pockets directly from the freezer into the oven.
Savory Chicken Pocket Pies
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Chicken Pocket Pies
Save time by tossing these homemade pockets directly from the freezer into the...
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Mad Hungry, November 2010
- Yield Makes 10 pocket pies
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Ingredients
- 1 3-pound chicken (to get 1 heaping cup of shredded meat; you can freeze remainder for other recipes)
- 2 tablespoons unsalted butter
- 1/2 cup chopped onion
- 1/3 cup chopped celery (1 large stalk)
- 1/3 cup chopped carrot (1 carrot)
- 1/2 teaspoon coarse salt
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth (from the reduced poaching liquid)
- 1/4 cup grated Parmesan cheese
- Cream Cheese Pastry Dough
- 1 large egg, for egg wash
Directions
- Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce the heat, and simmer for 50 minutes. Skim and discard any foam as it rises on the surface. Remove the chicken to cool continue to boil the broth to reduce and concentrate to about 1 quart. Remove the meat from the chicken and shred.
- To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
- Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
- To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.
- Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.
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These are phenomenal! The crust is so light and flaky, the filling is delicious (I subbed pepper jack or parmesan), and they are fun to eat. My husband said they are the best things I've ever made and my kids loved them. I'll definitely be making more with various fillings to fill my freezer!
I love this recipe. I only made one small change - I cut 6" circles of dough instead of 5". I started out with 5", but had a really hard time getting 1/4 cup of filling inside without it oozing out. I just rolled the dough a little thinner, made 6" circles, and had no trouble after that.
I doubled the recipe - my husband and I each eat two, and my daughter eats one, and that leaves enough for 3 more meals in the freezer.
For a "Martha Stewart" recipe I was disappointed in the thoroughness in the directions for the freezer since this was 1 of the recipes included in Freezer recipes. Didn't say exactly how to cook/warm-up after being frozen - thaw first? how long to cook if frozen uncooked or warm up in micro if frozen after baking, etc. I am giving these to my da. who just had a baby and I don't know exactly how to tell her to eat them after coming out of freezer.
Spent today trying to make the "freezer my friend" and I included this recipe. They are delicious. I didn't have the time or energy to do the dough so I used puff pastry out of the freezer (1 box yields 10 circles) and the results were wonderful. I do intended on trying the pastry dough next time to compare. My family will love this (as I have already sampled the merchandise :-)! Awesome recipe (and inexpensive, really).
This is one of the easiest, and most flavorful pot pie I have ever came across. I did make a few changes, I added another cups of chicken, making it 2 cups total, and added two potatoes. I like it a bit heartier!
When I made them I intended to have them in the freezer, just in case, but my family ate everyone within 3 days! Needless to say they were amazing!
I also doubled the recipe as we have a family of six and I wanted to have some left over to be able to freeze. This is a time intensive recipe. It took me several hours from start to finish. Next time I'll be using rotisserie chicken and store bought broth to cut down a bit on time spent making this.
These are delicious! For this amount of filling, I doubled the pastry recipe, and it made 21 pies. Also sprinkled extra Parmesan on after the egg wash. Tip: hold the dough circle in your hand like a taco to ease filling