Chicken Pot Pie "Pockets"

This recipe is a labor of love, however the outcome is so worth it!

Lets start with the buttery, flaky pie crust that surrounds the pot pie filling...You have two options here, either make a homemade dough or buy a store bought dough (cuts down on 1-2 hours of time). I am biased towards homemade dough, it's buttery, flaky and personally I think this dough is the best for these Pot Pie "Pockets" because you are in control of the thickness.  If you choose to use a pre-made dough, Trader Joe's sells a great tasting pie crust in their freezer section that is not overly sweet.  If you choose to use the pre-made dough, skip the next step.

To make the homemade dough, add the flour, salt and sugar to a food processor.  Pulse a few times until combined. Add the cold (very important it is cold) cubed butter and pulse until the flour mixture comes together with only pea-sized pieces of butter left.  Pulse and slowly add ice cold water 1/4 cup at a time until dough comes together.  Transfer dough onto plastic wrap.  Form the dough into a disk, wrap with the plastic wrap and put in refrigerator for 1-2 hours (you can make the dough up to 5 days ahead of time as well and take out right before needed). You can always use a pastry cutter, a bowl and your muscles to make the dough, the food processor is just a bit quicker. 

Repeat this step one more time until you have 2 wrapped disks in the refrigerator.  

I like buying a rotisserie chicken for this recipe since its already seasoned and cooked.  Cut the chicken into small bite size pieces and set aside. You only need 2 heaping cups so you will have some left over to use in another recipe.   

Peel and dice the potatoes into bite sized pieces.  Put potatoes into a medium pot and cover with water until potatoes are completely submerged.  Cook over high heat for 8-10 minutes or until the potatoes are still a little firm but cooked through.  Drain and set potatoes aside.  

Now for the filling...In a large sauté pan over medium heat a tablespoon of EVOO.  Add the chopped onion and garlic.  Cook until tender (about 5-6 minutes). Add the frozen veggies, thyme, oregano, salt and pepper to the pan.  Cook for another 5 minutes stirring often.  Turn the heat down to medium low.  Make a well (see picture) and add the butter.  

            

Once melted, add the flour and mix until all combined (about 1 minute).  Add milk and chicken stock, stir and let cook for 4-5 minutes until the filling has thickened. Lastly fold in the potatoes and chicken until fully combined.   Turn off heat and let mixture rest until ready to fill the pot pies.

             

Preheat oven to 375F.  

Get your surface ready to roll the dough out.  You will need a rolling pin, small bowl of flour, and a cold and clean surface.  Take the dough out of the fridge and unwrap it.  Generously flour the surface you are using.  Place the dough in the middle and flour the top of the dough.  You want to work pretty quickly while the dough is still cold.  With your rolling pin start in the middle of the disk and roll out.  You will need to do this many times while continuously moving your dough around and re-flouring the surface so it doesn't stick.  Roll out until dough is approximately 1/8 inch thick.  This dough is forgivable so if you see a crack don't worry.  Measure the dough into 2x4 rectangles.  With one dough disk you should be able to get about 16-18 rectangles.   

If you are using a store bought dough.  Take it out 15 minutes before using it, unroll and place on a floured surface.  Cut into 2x4 rectangles.  

Spray your pans with non stick spray and place one rectangle in each section.  

I use two of these pans https://www.williams-sonoma.com/products/williams-sonoma-nonstick-mini-loaf-pan/?pkey=cbread-pans-loaf-pans&isx=0.0.4412

Mold the dough to the bottom of each section and bake for 5-6 minutes.  

                                    

Take them out of the oven and fill each section with approximately 1/4 cup of the pot pie filling and cover with another dough rectangle.  Pinch each side of the dough down into the bottom crust.  Pearce a hole in the top so the steam can escape while cooking.  Brush with egg wash and put back in the oven for 25-30 minutes until the tops are golden brown.

 

Let the pot pies rest for a few minutes before you take them out of the pan. Serve immediately or let cool and store in the fridge for 5-6 days or the freezer for 3 months. 

                                           

These are one of my favorite things to make in a large batch and freeze.  If you do freeze them, make sure they are completely cool before storing.  I usually put them in a freezer ziplock bag, store in the fridge over night and then freeze the next day.  

INGREDIENTS

Pie Crust (make this twice as these measurements are for 1 wrapped disk)

2 1/2 Cups AP Flour

1 TSP Salt

1 TSP Sugar

2 Sticks European Butter VERY COLD

1/2 Cup Ice cold Water

Filling

2 Cups diced Chicken

2 Cups cooked and diced Yukon Gold Potatoes (2-3 potatoes cut up depending on size)

1/2 Medium Onion Diced

3 Cloves of Garlic

1 TBSP Fresh Thyme chopped

1 TSP Dried Oregano

1 TSP Salt

1 TSP Ground Pepper
3 Cups Frozen Mixed Veggies (Carrots, Peas, Corn, Green Beans)

4 TBSP Butter

4 TBSP Flour

2 Cups Whole Milk

4 oz. Chicken Stock

Egg Wash

1 Egg 

1 TSP Whole Milk

Servings: 16-18 Individual Pot Pie "Pockets"

NOTE:  This would make a great Thanksgiving left over dish.  Leftover turkey for chicken....yes please!

Also for those vegetarian friends, use vegetable stock instead of chicken stock and take some of the filling out before adding the chicken and boom, Vegetarian Pot Pie "Pockets!"