Chicken Pot Pie Pockets

Ingredients

• 2 tablespoons unsalted butter
• 1/2 cup onion, diced
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 2 tablespoons all-purpose flour
• 3/4 cup chicken broth
• 1/3 cup milk
• 2 cups cooked chicken, diced
• 1/2 cup frozen peas
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 sheets puff pastry, thawed
• 1 egg, beaten

Method

1. 1

   Melt the butter in a 9-inch skillet over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.

   5:00 · Cook vegetables
2. 2

   Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

   1:00 · Cook flour
3. 3

   Pour in the chicken broth and milk, whisking to smooth out any lumps. Simmer, stirring often, until thickened, about 4 minutes.

   4:00 · Simmer sauce
4. 4

   Stir in the cooked chicken, peas, thyme, salt, and pepper. Remove from heat and let the filling cool to room temperature.

5. 5

   Preheat the oven to 400°F and line a baking sheet with parchment paper.

6. 6

   Roll out each puff pastry sheet on a lightly floured surface and cut into four 5-inch squares, for 8 squares total.

7. 7

   Spoon about 1/4 cup of the cooled filling onto one half of each square, leaving a 1/2-inch border. Fold the pastry over into a triangle or rectangle and press the edges with a fork to seal.

8. 8

   Arrange the pockets on the baking sheet, brush the tops with the beaten egg, and cut two small slits in each for steam to escape.

9. 9

   Bake until puffed and deep golden brown, 20 to 25 minutes.

   20:00 · Bake pockets
10. 10

    Cool on the baking sheet for 5 minutes before serving.

    5:00 · Cool pockets