Chicken Pot Pie Pockets
Handheld Chicken Pot Pie Envelopes take a favorite comfort food and turn it into a charming, portable nibble that’s perfect for game night - or watching sports and other events on TV (like the Academy Awards!). Tender chicken and fresh vegetables are simmered in a luscious curry sauce, flavored with rosemary, thyme and oregano, then enveloped in a flaky pastry crust. Creamy on the inside, a bit crunchy on the outside, these adorable savory pot pies are guaranteed to please both family and friends.
Servings: 12 mini envelopes (3 by 4-inches)
Calories: 278kcal
Ingredients
- 1 tablespoon butter
- 3 to 4 ounces fresh mushrooms any kind, chopped
- 1/4 large onion chopped
- 1 large celery chopped
- 1 large carrot peeled and chopped
- 6 to 8 ounces boneless skinless chicken breasts or thighs, cut into 1/4-inch pieces
- 1 teaspoon curry powder divided
- 1/2 cup chicken broth
- 1/4 cup light coconut milk evaporated milk or half and half
- 1/4 cup dry white wine
- 1 1/2 tablespoons all-purpose flour
- 1/3 cup frozen shelled edamame or frozen green peas
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon chopped fresh oregano
- Salt to taste
- Freshly ground black pepper to taste
- 1-2 pinches sugar optional
- 2 sheets (17.3 ounces) frozen puff pastry thawed in refrigerator
- 1 egg
- 1 tablespoon water
Instructions
- In a large skillet or sauté pan, melt butter over medium heat. Add the mushrooms, onion, celery and carrots and sauté for 5 minutes. Stir in the chopped chicken and 1/2 teaspoon curry powder; cook, stirring frequently, until the chicken is no longer pink.
- Slowly stir in the chicken broth, milk and wine. Sift the flour over the top and whisk to blend. Add remaining 1/2 teaspoon curry powder, edamame and rosemary, whisking until well blended. Bring to a boil, reduce heat and simmer 15 minutes or until thickened.
- Remove from heat; stir in thyme and oregano and season to taste with salt and pepper. (If using evaporated milk, you may need to add a pinch or two of sugar.) Set aside to cool.
- Preheat oven to 375 degrees. Line two large rimmed baking sheets with parchment paper.
- Remove 1 sheet of puff pastry from refrigerator. On a lightly floured surface, roll puff pastry into a 12-inch square. Cut into 12 rectangles, 3 x 4 inches each.
- Place the 6 squares on a work surface. Place 3 tablespoons of the chicken filling in the middle of each square, leaving a 1/4-inch border. Roll the remaining squares to be slightly larger and place on top of the filling. Gently press around the edges with your finger, then press around the edges with the tines of a small fork to seal. Place on prepared baking sheets.
- Repeat with second puff pastry sheet and remaining filling.
- In a small mixing bowl, whisk together the egg and water. Brush on top of pastry envelopes. Cut 4 small slits in the top of each envelope to vent.
- Bake for 20 to 30 minutes, or until puffy and golden brown. Let cool around 10 minutes before serving.
Notes
Make ahead: Pot pie filling can be prepared, cooled, covered and refrigerated up to 24 hours in advance. Envelopes can be prepared and frozen for up to 3 months. Bring to room temperature before baking.
Vegetarian variation: In place of the chicken, use 1/4 bunch fresh asparagus, tough ends removed and sliced into 1/4-inch pieces. Follow same directions as above.
Nutrition
Calories: 278kcal | Carbohydrates: 21g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 25mg | Sodium: 180mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1087IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg