Simple Chicken Recipe - Chicken Pies In A Pocket

This recipe is easy to make and a great substitute for the prepacked 'pockets' you buy in stores. I will usually bake half of them for dinner and freeze the rest. These are a great idea for lunches because they are good at room temperature.

(printable recipe click here)

Ingredients:

• 1 heaping cup of cooked shredded chicken - I buy bulk bags of frozen chicken tenders, I normally can get 1 cup of cooked shredded chicken from 4 to 5 tenders.


• 2 tablespoons butter


• 1/2 cup chopped onion


• 1/3 cup diced celery or one stalk


• 1/3 cup diced carrots or one carrot


• 1/2 teaspoon sea salt


• 2 tablespoons flour


• 1/4 cup grated Parmesan cheese


• 2 tablespoons of sour cream


• 1 1/2 cup of poaching liquid used to cook chicken


• Easy Pastry Dough

Instructions:

• Place chicken in enough water to cover, about 3 cups, bring to a boil, reduce heat to a simmer and cook thoroughly. Remove chicken, season with a dash of salt and pepper and continue to cook liquid until reduced by half. You should end up with 1 1/2 cups of liquid. If you have precooked chicken you may use 1 1/2 cups of chicken broth instead.

[caption id="attachment_760" align="aligncenter" width="300"] onion carrots and celery[/caption]

• To make filling- melt butter in a sauce pan and add chopped onion, celery and carrots. Saute for 2 minutes. Add flour and salt, stirring for 1 minute. Add Parmesan cheese and poaching liquid/broth. Stir until thickened. Add shredded chicken and sour cream. Remove from heat and refrigerate to cool

[caption id="attachment_763" align="aligncenter" width="300"] thickened filling[/caption]

• Preheat oven to 375°. Butter or line a baking sheet.

[caption id="attachment_765" align="aligncenter" width="300"] roll out dough disk[/caption]

• Working with one dough disk at a time, on a floured surface roll out until 12" round using a floured rolling pin. Cut out circles- I used a small bowl. Re-roll scraps of dough and cut remaining circles. Each disk of dough should give you 5 circles = 10 pies.

[caption id="attachment_766" align="aligncenter" width="225"] ready for the oven or freezer[/caption]

• On each circle add 1/4 cup of cooled filling to one side, wet the edges of the circle with water, fold the dough over to form a half circle. Seal the edges with a fork. Cut a small slit on top of the pie to vent.


• Bake for 20 to 25 minutes.

Enjoy!

Be sure to check out my other recipes here

recipe was adapted from mad hungry