RecipesMagazine

Chicken Potpie Pockets

Chicken Potpie Pockets
One serving contains 48 calories, 2g of protein, and 3g of fat. This recipe serves 45. A mixture of flour, dijon mustard, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

1
Line 2 baking sheets with parchment. On a lightly floured surface, roll pastry pieces into 4 6-inch squares.
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RollRoll
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Baking SheetBaking Sheet
2
Place on 1 baking sheet, cover and chill.
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Baking SheetBaking Sheet
3
Melt butter in a skillet over medium heat. Saut onion until softened, about 3 minutes.
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ButterButter
OnionOnion
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Frying PanFrying Pan
4
Add peas and carrots; saut 3 minutes.
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Peas And CarrotsPeas And Carrots
5
Sprinkle thyme and flour over vegetables; saut 1 minute. Raise heat to medium-high. Stir broth and mustard into pan.
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VegetableVegetable
MustardMustard
BrothBroth
All Purpose FlourAll Purpose Flour
ThymeThyme
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Frying PanFrying Pan
6
Add chicken; cook until sauce is thick, 7 to 10 minutes.
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Whole ChickenWhole Chicken
SauceSauce
7
Transfer to a bowl; let cool. Season with salt. Preheat oven to 375F.
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SaltSalt
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BowlBowl
OvenOven
8
Place 1 pastry square on reserved baking sheet.
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Baking SheetBaking Sheet
9
Brush edges with egg. Spoon 1/4 of chicken mixture into center; fold to form a triangle. Seal edges. Repeat with remaining pastry and filling.
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Whole ChickenWhole Chicken
EggEgg
10
Brush with remaining egg.
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EggEgg
11
Cut 3 slits in top of each. Chill for 15 minutes.
12
Bake turnovers until golden, about 30 minutes.
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OvenOven
13
Let cool 5 minutes and serve.
DifficultyExpert
Ready In1 h, 15 m.
Servings45
Health Score0
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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