Savory Chicken Pocket Pies Recipes

SAVORY CHICKEN POCKET PIES

Steps:

• Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce the heat, and simmer for 50 minutes. Skim and discard any foam as it rises on the surface. Remove the chicken to cool continue to boil the broth to reduce and concentrate to about 1 quart. Remove the meat from the chicken and shred.
• To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
• Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
• To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.
• Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.

CHICKEN POCKET PIES

Steps:

• Cut chicken into super thin strips, about 1 inch long; chop Onions into the same shape and size as the chicken.
• Heat a skillet over high heat adding 1 tbsp each oil and butter.
• Season chicken with garlic salt, and add to the hot skillet.
• Add onions to pan and caramelize as the chicken cooks through.
• Remove chicken and onions from pan and set aside.
• Using the chicken and onion drippings create a pan gravy by adding 1 tablespoons more oil and butter and flour directly to chicken pan.
• Let cook for a minute or two, stirring constantly.
• Add chicken broth and let simmer and reduce until thickened, adding water if needed.
• When sauce thickens, add sour cream and ranch dressing stirring until well blended.
• Pour some of the gravy over the chicken onion mixture just until coated- Not dripping wet!
• Cook bacon in a pan until crisp; set aside.
• Separate crescent triangles and roll out a bit.
• In the center of the rolled-out biscuit add 3 tbsp chicken, some crumbled bacon, and 2 tablespoons of cheese.
• Top with another crescent triangle, sealing by taking a fork, and pinching the ends shut.
• Poke top of Pocket Pies to let steam out.
• Place on a baking sheet, and bake according to crescent directions.

SAVORY INDIVIDUAL CHICKEN POT PIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Lightly grease six 12-ounce oven-safe ramekins and place on the baking sheet for easy cleanup.
• Melt 4 tablespoons butter in a pot over medium-low heat. Add leeks, onion, 1/3 of the chopped celery, and garlic; saute until tender, about 5 minutes. Add broth, potatoes, and bay leaves. Season with pepper, salt, thyme, sage, and rosemary; bring to a boil. Reduce heat, cover, and simmer for at least 25 minutes.
• Remove bay leaves. Use an immersion blender to emulsify the liquid.
• Slowly stir in heavy cream. Add remaining 3 tablespoons butter with carrots, peas, and remaining celery. Stir in chicken. Cover and simmer for about 15 minutes.
• Mix egg and water together and set aside for egg wash.
• Roll puff pastry out slightly. Flip one of the prepared ramekins upside-down on the pastry; cut out circles 1/2 inch larger than the ramekin.
• Fill each ramekin 3/4 full with the chicken mixture; do not fill to the top or it will make a mess in your oven. Place cut rounds of puff pastry over the tops and press around the edges to seal. Brush egg wash over each. Be sure to put a few knife slits on top of each pie to allow to vent.
• Bake in the preheated oven until the pastry is a golden brown, about 30 minutes. Let cool at room temperature for 10 to 12 minutes before serving.