Chicken Pot Pie Pockets
By: Sheri Wetherell
Published: Friday, October 28, 2011 - 11:12am

Ingredients




2 tablespoons butter
1/3 cup onion, chopped
1/3 cup celery, chopped (1 large stalk)
1/3 cup carrot, chopped  (1 carrot)
1/3 cup chopped small mushrooms, such as cremini
Kosher salt and freshly ground pepper
2 tablespoons flour
1 1/2 cups chicken broth
1.5 cups chicken meat, shredded
1/3 cup Parmesan cheese
2 prepared pie crusts
1 egg
1 tablespoon water

Preparation

1 Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. 2 Melt butter in a large skillet on medium-high heat.  Add onion, celery, carrot, and mushrooms; sauté for 6 to 7 minutes until vegetables are tender. 3 Stir in flour and cook for 1 minute more. 4 Add chicken broth and stir until thickened, about 3-4 minutes. 5 Add chicken, Parmesan cheese, and salt and pepper to taste. 6 Transfer to a bowl and allow to cool in the refrigerator about 30-45 minutes. 7 Meanwhile, flour a work surface and roll out one of the pie crusts.  Using a rolling pin gently roll out the dough just enough to lay flat and smooth. 8 Invert a 5-inch diameter bowl on the dough and cut individual discs (each pie crust should yield 6). 9 Place ¼ cup of filling on one side of the circle.  Fold over the dough to form a pocket, making sure that all the mixture is inside and toward the center.  Using a fork, crimp the edges to form a seal. 10 Pierce each pie on top twice with a fork to allow the steam to escape.  Beat egg with water and brush each pocket. Bake for 20 to 25 minutes, until golden brown. 11 Let rest for 5 minutes before serving.