I really enjoy making variations of basic food dishes. While I love making regular pies, I just couldn't pass up these chicken pocket pies. They are just like a regular and delicious chicken pot pie, but in a pocket with cream cheese pastry dough. Let's get started!
First, start out making the dough for the pocket pies. This particular dough starts with cream cheese, butter, and whipping cream.
After you add the dry ingredients, the dough is rolled into 2 disks and stuck in the fridge for about 30 minutes while you make the filling.
For the chicken, I just seasoned 2 chicken breasts (which equaled about 1 lb) with salt, pepper, and a little garlic powder and grilled them for a bit.
Add flour, dill, and salt.
Followed by the chicken and Parmesan!
Now, place the filling in the fridge to cool a bit while you prep the dough.
Take the dough out of the refrigerator, roll out into about a 10-inch circle, and form circles with a bowl about 5 inches in diameter. Make sure not to roll the dough too thin (like I accidentally did).
Take your filling out, and place in the dough circles.
Rub each pie with egg wash and place in the oven!
Wait 5-10 minutes before eating so they have time to cool down a bit. You don't want to eat them straight out of the oven when they're still super hot.
I served these with sauteed spinach and sliced strawberries; it was so delicious.
Make them this weekend!
Chicken Pocket Pies
makes 9 pies
for the dough:
1/2 cup unsalted butter, softened slightly but still cold
4 ounces cream cheese, softened slightly but still cold
1/4 cup heavy whipping cream
1 1/2 cups + 2 tablespoons all-purpose flour, plus more for rolling out dough
1/2 teaspoon salt
for the pies:
1 heaping cup of shredded cooked chicken
2 tablespoons unsalted butter
1/3 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped carrots
1/2 cup frozen peas
1/2 teaspoon salt
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup grated Parmesan cheese
1 teaspoon dill
1 large egg + 1 tablespoon water, for egg wash
In a food processor or by hand, process the butter, cream cheese and heavy whipping cream. Add the flour and salt and process until just combined and the dough clings together into a ball. Place the ball of dough on a well-floured surface and divide into 2 pieces. Flatten each of the 2 pieces into disks and individually wrap each piece in plastic wrap. Refrigerate for at least 30 minutes.
Meanwhile, melt the butter in a medium skillet over medium heat. Add the chopped onion, celery, peas, and carrots and saute 2-3 minutes. Add the salt, dill, and flour and cook for an additional minute. Add the chicken broth and stir until the mixture thickens, about 2 minutes. Stir in the heaping cup of chicken and Parmesan. Allow to cool in the fridge slightly.
While the mixture is cooling, roll out the disks of dough. Flour a rolling pin and a work surface. Roll each disk out, one at a time, until the dough is about 10 inches in diameter. Collect the dough scraps and form additional circles until you have 9 circles of dough. You don't want the dough to be too thin.
Preheat oven to 375F. Line a baking sheet with parchment. Set aside.
Take the slightly cooled mixture out of the fridge and place 1/4 cup of the filling on one side of each of the dough circles. Rub water around the edges of the dough circle and fold the dough in half to form a semicircle around the filling. Crimp the edges with a fork. Repeat with each dough circle and place on the prepared baking sheet. Rub each pocket pie with the egg wash and bake 20-25 minutes, until golden brown. Let rest 5 minutes before serving.