Chicken Pot Pie Pockets



  • 2 tablespoons butter
  • 1/3 cup onion, chopped
  • 1/3 cup celery, chopped (1 large stalk)
  • 1/3 cup carrot, chopped (1 carrot)
  • 1/3 cup chopped small mushrooms, such as cremini
  • Kosher salt and freshly ground pepper
  • 2 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1.5 cups chicken meat, shredded
  • 1/3 cup Parmesan cheese
  • 2 prepared pie crusts
  • 1 egg
  • 1 tablespoon water


  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Melt butter in a large skillet on medium-high heat. Add onion, celery, carrot, and mushrooms; sauté for 6 to 7 minutes until vegetables are tender.
  • Stir in flour and cook for 1 minute more.
  • Add chicken broth and stir until thickened, about 3-4 minutes.
  • Add chicken, Parmesan cheese, and salt and pepper to taste.
  • Transfer to a bowl and allow to cool in the refrigerator about 30-45 minutes.
  • Meanwhile, flour a work surface and roll out one of the pie crusts. Using a rolling pin gently roll out the dough just enough to lay flat and smooth.
  • Invert a 5-inch diameter bowl on the dough and cut individual discs (each pie crust should yield 6).
  • Place ¼ cup of filling on one side of the circle. Fold over the dough to form a pocket, making sure that all the mixture is inside and toward the center. Using a fork, crimp the edges to form a seal.
  • Pierce each pie on top twice with a fork to allow the steam to escape. Beat egg with water and brush each pocket. Bake for 20 to 25 minutes, until golden brown.
  • Let rest for 5 minutes before serving.

Yield: 12 individual pocket pies

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