Recipe Wednesday

Chicken Pot Pie Pockets

2 TBL butter
2 TBL flour
1/2 cup chicken broth
1/4 cup half-n-half
Salt and ground black pepper
1 tsp Dijon mustard
1 cup finely chopped cooked chicken
1/4 cup frozen tiny green peas
1 small carrot, grated and finely chopped
2 TBL fresh dill, finely chopped
2 sheets prepared pie dough
Egg wash (1 lightly beaten egg with a splash of water)


Preheat oven to 400

Melt butter in a small skillet over medium heat. When melted, whisk in the flour and cook for 1 minute. Whisk in broth and half-n-half and season with salt and pepper. Cook the sauce, whisking often, for a couple of minutes until it has thickened. Then, stir in the Dijon and remove pan from heat. Add in the chicken, peas, carrot, and dill and stir to combine. Set aside

Grease a baking sheet. Lay out the pie dough. Roll dough to about 9 inches diameter and 1/8" thick. Cut the dough into eight evenly sized triangles. Place the triangles onto your baking sheet and repeat with the remaining dough.

Divide filling evenly among the triangles on baking sheet, leaving a little room around the edges to seal the pockets.



Brush the edges of each triangle with egg wash and top with the remaining wedges of dough, pressing around the perimeter to seal the filling. Use a fork to decorate the border of the pocket.

Brush the tops of the pockets with the remaining egg wash and use kitchen scissors to cut an x in the top of each pocket to let the steam escape.



Bake about 20 minutes, until golden brown and crisp.





This recipe serves 4. We usually have a salad with this. Yummy!