Preheat your oven to 450 degrees. We like to bake our chicken first with olive oil, salt, and pepper. After it is cooked, we shred it with forks. If we don’t have time for that we like to get a rotisserie chicken and pull the chicken off. While your chicken is baking go ahead and chop up all your veggies. Heat your large sauce pan or dutch oven over medium heat. Once the pan is hot, add in the butter until melted, next the garlic and onions. Sauté them for a minute or two until they become fragrant and then add the celery and carrots, sprinkle with salt and cook down until softer.
Chicken Pot Pie Pockets
Chicken Pot Pie Pockets, who woulda thought? So creamy and tasty, perfect to make any weeknight or weekend. The whole recipe comes together quickly and leaves you with an easy to eat hand-held dinner! Recipes like this are the best, you can make them ahead of time and pop them into the oven when you are getting ready to eat. Even if you make this and put them into the oven you still have time to clean everything up before the Chicken Pot Pie Bites are ready. Let’s you enjoy your dinner with only a sheet pan to wash after your belly is full and happy! Check out the recipe below.
Sprinkle the remainder of your seasoning, tarragon, parsley, pepper, and cayenne and stir well. Once mixed, slowly stir in the heavy cream and chicken broth. Let the pot pie mixture cook for a few minutes until simmering. Next add in the shredded chicken and peas and bring to heat again. At this time if you prefer a thicker filling, stir in a flour water mixture until you get your desired thickness. Make sure to add a small amount at a time and let cook in-between to make sure you aren’t over thickening the filling.
Lastly, roll out the dough and slice into 6 same size pieces. Most packages of pie dough give you two pie crusts, so you should have 12 same size pieces to use. If you are looking to make these into an appetizer, just cut your pie dough smaller to get more bite sized pieces. On a greased baking sheet, lay down 6 of the pieces and begin to scoop in chicken pot pie filling. Lay the other 6 dough pieces on top and pinch the sides to close. Make a few slits in the top to let the air out. Melt a tablespoon of putter and brush on top. Bake for 20-25 minutes or until the dough begins to get golden in color. Let cool and serve!
From our kitchen to yours, cheers!
- 4 people
- Prep time: 20 Minutes|Cook time: 25 Minutes|Total time: 45 Minutes
- Preheat oven to 450°, drizzle olive oil, pinch of salt, and pinch of pepper over the chicken and bake until 160° (about 15 minutes) and shred the chicken up with forks
- Heat a dutch oven or large saute pan over medium heat. Once hot add 3 tbsp salted butter and let melt.
- Toss in the garlic and onion, cook until fragrant (about 2 minutes). Then add in the carrots celery, and salt, cook until softened. Next, add the other seasonings: tarragon, pepper, parsley, and cayenne. Mix well
- Stir in the heavy cream and chicken broth and bring to a simmer. Then add in the shredded chicken and peas and bring back to heat. Let cook a few minutes. If you want a thicker filling slowly add in a flour water mixture until you get your desired thickness.
- Roll out both dough sheets with a rolling pin and slice into 12 even sized pieces. Lay 6 pieces on a greased baking pan and spoon the filling onto the pieces. Next lay the dough on top and pinch to close. Brush melted butter on top.
- Slice a few slits into the top to release the air as it bakes and bake for 20-25 minutes or until golden brown. Remove from oven and serve!
- If you want your sauce thicker add in a small amount of flour water mixture to get to your desired thickness.
- To make these into a snack or appetizer just slice your pie dough into smaller sections to get bite sized pieces!
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