Chicken Pocket Pie

ChickenPocketPie

This is a combination of my filling for Chicken Pot Pie and a recipe from Alton Brown for Pocket Pie dough. I reduced the amount of liquid so the ingredients would hold together better. This would make an awesome lunch on the go. Easy to eat out of your hand. I could think of lots of fillings that would be great in this. Give it a try.

Chicken Pocket Pie

Ingredients:

Filling

  • 2 cups cubed or shredded chicken
  • 2 carrots, diced small
  • 2 celery ribs, diced small
  • 1 small onion, diced small
  • 1 medium potato, diced small
  • 1 cup frozen peas, thawed
  • 1 clove garlic, minced
  • 2 Tbsp butter
  • ¼ cup flour
  • 1 Tbsp Poultry seasoning
  • salt & pepper
  • ¾ cups chicken broth
  • ¼ cup half & half

Pastry

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 6 Tbsp shortening
  • 3/4 cup milk
  • 1 egg mixed with 2 tsp water

Instructions:

Filling

  1. Melt one tablespoon butter in large nonstick skillet.
  2. Saute carrots and potatoes for 4 minutes.
  3. Add onions, celery, seasonings, and saute for another 4 minutes.
  4. Add garlic and stir continuously for an additional minute.
  5. Add remaining tablespoon of butter and melt.
  6. Add flour and cook, stirring constantly for another 4 minutes.
  7. Slowly add milk and broth stirring constantly.
  8. Add chicken and peas and stir until thickened.

Pastry

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, combine the flour, baking powder and salt and mix thoroughly.
  3. Add the shortening and knead it into the flour with your hands until it is crumbly.
  4. Add the milk all at once and mix in with a spatula until it begins to come together.
  5. Lightly flour your hands and the countertop and turn the dough out onto the countertop.
  6. Knead the dough ball, folding over 10 to 20 times.
  7. Using a rolling pin, roll the dough to 1/3 to 1/2-inch thickness.
  8. Cut into rounds using a 2 1/4-inch ring.
  9. Roll each round as thinly as possible or to 5 to 6 inches in diameter.
  10. Spoon 2 tablespoons of filling onto the dough.
  11. Brush the edges of half of the dough lightly with the egg wash.
  12. Fold over and seal the edges together with the tines of a fork, dipping it into flour as needed.
  13. Gently press down to flatten and evenly distribute the filling and cut 3 slits in the top of the pie.
  14. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
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