Chicken Pot Pie Pockets

Recipe

Main Dish
Chicken Pot Pie Pockets

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User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

6
Servings
35min
Prep
1hr20min
Total

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Description

Chicken pot pie on-the-go. We didn't think it could be done ... until now. Just make it a pocket!

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
¾ c. Hy-Vee frozen peas and carrots
⅓ c. Hy-Vee Short Cuts finely chopped white onions
1 (3-oz.) parsnip, peeled and chopped
1 c. plus 2 tbsp. Hy0Vee 33% less-sodium chicken broth, divided
½ c. Hy-Vee 2% reduced-fat milk
2 tbsp. Hy-Vee cornstarch
¾ c. chicken, cooked and chopped
1 tbsp. Italian parsley, finely chopped
1 tsp. fresh thyme, finely chopped
¼ tsp. Hy-Vee salt
⅛ tsp. Hy-Vee ground black pepper
¼ tsp. poultry seasoning
1 (17.3-oz.) pkg. frozen puff pastry sheets, (2 sheets), thawed
1 Hy-Vee large egg, beaten

Things To Grab

  • Large saucepan
  • Rimmed baking pan
  • Parchment paper
  • Ruler
  • Fork
  • Silicone pastry brush

Directions

  1. Combine peas and carrots, onions, and parsnip in a large saucepan. Add 1 cup broth. Bring mixture to boiling; reduce heat. Simmer, covered, 3 to 5 minutes or until vegetables are softened. Stir in milk.

  2. Combine remaining 2 tablespoons chicken broth and cornstarch. Stir mixture into saucepan. Cook and stir until thickened and bubbly. Cook 1 minute more. Stir in chicken, parsley, thyme, salt, black pepper, and poultry seasoning. Cool mixture for 20 minutes.

  3. Preheat oven to 350 degrees. Line a rimmed baking pan with parchment paper. Unfold thawed puff pastry sheets. Cut each sheet lengthwise into three portions. Roll each portion out to 4x10-inches. 

  4. Spoon 1/3 cup chicken filling on half of each rectangle, 1/4-inch from edge. 

  5. Lightly moisten dough edges. Fold unfilled dough over filling; press with a fork to seal. Place pockets on prepared baking pan. 

  6. Cut vent holes in pocket tops; lightly brush beaten egg over pocket tops. Bake 20 to 25 minutes or until golden. Let stand 10 minutes before serving.

Nutrition facts

Servings

400 Calories per serving

Amounts Per Serving

  • Total Fat: 23g
  • Cholesterol: 40mg
  • Sodium: 560mg
  • Total Carbohydrates: 47g
  • Protein: 12g

Daily Values

0%
Iron 15%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 4%