There is something about winter that brings out the need for comfort food. It seems odd to say winter since it's been so warm. Yesterday it was 70 degrees and today it was 45, I feel so confused! Anyway - enough about my weather confusion. Since technically it is winter, I've been looking at some comfort food recipes. I am a sucker for a good pot pie. I think I've mentioned this before. I was perusing Pinterest the other morning and found this little pin from good ol' Martha Stewart and thought I should give it a shot.
I love the idea of making a bunch of little pot pie pockets and throwing some in the freezer for later. Yes, I know that these already exist and they are called Hot Pockets.... HOT POCKETS!!! (thank you Jim Gaffigan) I would rather not have a pot pie pocket where I can't identify all of the components within it so .... time to make my own!We all know that dear Martha is a perfectionist and well, I'm not. I made a few changes to her recipe (forgive me Martha!) to make it a little bit faster and more to my pot pie taste. Overall, these are great little pockets and the perfect pot pie portion for me. They bake up flakey and delicious. YUM! I think I am going to try different versions of this in the future - I'll keep you posted!
Chicken Pot Pie Pockets -- Makes 8 - printable version
Ingredients
- 1 cup Shredded Chicken (cooked)
- 2 tablespoons unsalted butter
- 1/2 cup chopped onion
- 1 cup frozen veggie mix (thawed and drained)
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pepper
- 1/2 poultry seasoning
- 1 teaspoon thyme
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/4 cup grated Parmesan cheese
- Frozen Pie Crusts (2) -- or homemade if you are Martha
- 1 large egg, for egg wash
Directions
- To make the filling, melt the butter in a medium-sized hot skillet and add the onion. Saute over medium heat for 3 to 4 minutes. Stir in thawed veggies and saute an additional 2 minutes. Stir in the salt, pepper, thyme, poultry seasoning and flour and cook for 2 minute more. Add the chicken broth and stir until thickened, about 2 to 3 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
- Preheat the oven to 375 degrees. Butter or line a baking sheet.
- To form the pocket pies, work with half of dough at a time, rolling it out on a floured surface. Using an overturned bowl or container (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, re-roll your scraps, and cut out a fourth circle. Place 1/4 cup of 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, crimping the edge with a fork. Repeat the process until all the filling is used. Freeze your pockets at this point if you are not cooking them immediately.
- If cooking immediately, place the pockets on the prepared baking sheet and chill for a few minutes. Prick each pie with a fork. Beat the egg with 1 tablespoon water and brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before devouring!
PS -- If you have no idea what I was talking about with Jim Gaffigan and Hot Pockets... watch this and thank me later!
