Simple Fruit and Cheese Skewers

Imagine all the creamy, comforting flavors of a classic chicken pot pie wrapped in a handheld, golden pastry. These Chicken Pot Pie Pockets are the perfect grab-and-go meal, combining tender chicken, savory vegetables, and a rich sauce, all tucked inside flaky pie dough. Ideal for lunch, dinner, or even meal prep, they’re a delicious way to enjoy a classic dish in a fun new form!

Key Information:

• Preparation time: 20 minutes
• Cooking time: 25 minutes
• Total time: 45 minutes
• Number of servings: 8 pockets
• Serving size: 1 pocket

Nutritional Information (per serving):

• Calories: 390 kcal
• Protein: 18g
• Carbohydrates: 30g
• Fat: 22g
• Fiber: 3g

Ingredients:

For the filling:

• 1 tablespoon butter (15g)
• 1 tablespoon olive oil (15ml)
• 1 medium onion, diced (150g / 5 oz)
• 1 garlic clove, minced
• 1 medium carrot, diced (60g / 2 oz)
• ½ cup frozen peas (75g / 2.5 oz)
• 1 small potato, peeled and diced (100g / 3.5 oz)
• 2 cups cooked chicken, shredded (300g / 10 oz)
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• Salt and black pepper to taste
• 1 ½ cups chicken broth (350ml / 12 oz)
• ½ cup heavy cream (120ml / 4 oz)
• 2 tablespoons all-purpose flour (15g)

For the pockets:

• 2 sheets of refrigerated pie crust (or homemade) (400g / 14 oz)
• 1 egg, beaten (for egg wash)
• Optional: sesame seeds or coarse salt for garnish

Method of Preparation:

For the filling:

1. Sauté the vegetables: In a large skillet, melt the butter and olive oil over medium heat. Add the diced onions and garlic, cooking for 3-4 minutes until softened.
2. Cook the vegetables: Add the carrots, peas, and diced potato. Cook for another 5-6 minutes, stirring occasionally, until the vegetables start to soften.
3. Add the chicken: Stir in the shredded chicken, thyme, and parsley, and season with salt and pepper. Cook for 1-2 minutes until everything is well combined.
4. Make the sauce: Sprinkle the flour over the chicken and vegetable mixture, stirring constantly for 1-2 minutes to remove the raw flour taste. Slowly add the chicken broth, stirring until the mixture thickens. Add the heavy cream and simmer for another 3-4 minutes until the filling is thick and creamy. Remove from heat and let cool slightly.

For the pockets:

1. Preheat the oven: Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
2. Prepare the dough: Roll out the pie crusts and cut each sheet into four equal rectangles (8 total).
3. Fill the pockets: Spoon 2-3 tablespoons of the chicken filling onto one side of each rectangle, leaving a small border around the edges. Fold the other half of the dough over the filling, pressing the edges with a fork to seal.
4. Egg wash: Brush the tops of each pocket with beaten egg and sprinkle with sesame seeds or coarse salt for extra texture if desired.
5. Bake: Transfer the pockets to the prepared baking sheet and bake for 20-25 minutes, or until the crust is golden brown and flaky.
6. Cool and serve: Let the pockets cool for a few minutes before serving, allowing the filling to set.

Culinary Tips:

1. Use rotisserie chicken: Save time by using leftover rotisserie chicken or any pre-cooked chicken for the filling.
2. Seal the edges well: Make sure to press the edges of the dough tightly with a fork to avoid the filling leaking out during baking.
3. Vary the vegetables: Swap out the peas and carrots for corn, green beans, or mushrooms based on your preference.
4. Homemade crust option: If you prefer homemade pie dough, make sure to chill it well before rolling for the flakiest texture.
5. Freeze for later: You can freeze the assembled (but unbaked) pockets and bake them straight from frozen, adding a few minutes to the cooking time.

FAQs:

1. Can I use puff pastry instead of pie dough? Yes, puff pastry can be a great substitute if you prefer a lighter, flakier crust. Just be sure to adjust the baking time slightly.
2. Can I make these ahead of time? Absolutely! You can prepare and assemble the pockets ahead of time, then freeze or refrigerate them until ready to bake.
3. Can I make this recipe gluten-free? Yes, you can use a gluten-free pie dough and thicken the filling with cornstarch instead of flour to make the recipe gluten-free.
4. What other proteins can I use? You can easily swap the chicken for turkey, ham, or even a plant-based protein like tofu or jackfruit for a vegetarian option.
5. How can I reheat leftovers? Reheat the pot pie pockets in a 180°C (350°F) oven for about 10 minutes to restore the crispness of the crust, or microwave for a quick option (though the crust will be softer).

Chicken Pot Pie Pockets are a delightful twist on a traditional favorite. They’re the perfect size for individual portions, making them great for a quick dinner, a portable lunch, or even freezing for future meals. With their flaky crust and creamy filling, they’re sure to become a new family favorite!