Ingredients: |
Ingredients: 2 Tbsp butter,plus additional to grease baking sheet
2 tbsp flour, plus additional for rolling out pie dough
1/2 c chicken stock
1/4 c milk or half-n-half
salt and pepper
1 tsp Dijon mustard
1 c finely chopped chicken ( you can use rotisserie, deli sliced or leftovers)
2 scallions, finely chopped
1/4 c frozen tiny green peas
1 small carrot, grated and finely chopped
2 tbsp fresh dill, finely chopped
2 sheets prepared pie dough
1 egg, lightly beaten with a splash of water
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Directions: |
Directions:Pre-heat oven to 400º
Heat a small skillet over medium heat with 2 tbsp butter. When butter is melted, whisk in flour and cook for 1 minute. Whisk in the stock and milk or half-n-half and season with salt and pepper. Cook the sauce, whisking often, for a few minutes until it is thickened up, then stir in the dijon mustard and remove pan from heat. Add in the chicken, scallions, peas, carrot and dill and give it a good stir to combine everything. Set the mixture aside while preparing the pie dough.
Grease a baking sheet lightly with butter. Lightly dust your work surface with flour and lay out the pie dough. You want it to be about the thickness of a nickle, so you may need to roll it out a bit to make it thinner. Cut the dough into 8 evenly sized triangles( just like you're cutting a pie.) Transfer the triangles to the baking sheet and repeat the rolling and cutting with remaining dough.
Divide the filling among the triangles on the baking sheet and leaving a little room at the edges to seal the pockets. Brush the edges of each triangle with some beaten egg and then top each triangle with the remaining wedged of dough, pressing lightly around the perimeter to seal the filling inside. If you like, you can take a fork and lightly press the very ends of the tines into the border of each pocket to give it a fancy finish.
Brush the tops of the pockets with the remaining egg wash and cut a small x in the top of each one with a paring knife to let the steam escape. Bake the pockets until they're golden brown and crisp about 20 minutes. Serve hot. |
This recipe for Individual Chicken Pot Pie Pockets is from