Chicken pot pie in a hot pocket is an easy meal in 30 minutes
These chicken pot pie pockets are the perfect mix of a home-style food with convenience. To make these, I used The Pioneer Woman's recipe (with a few tweaks) for the first half of the recipe. Since I made a few changes, here is my version of her recipe, altered for pie pockets. Chicken Pot Pie Pockets . 3 Tablespoons Butter
Chicken Pot Pie Pockets Will Cook For Smiles
Instructions. In a large microwave safe bowl, combine cream cheese and butter. Microwave in 15 second intervals until slightly melted and able to stir until smooth. Add onion powder and garlic salt to cream cheese/butter mixture and stir well. Add chicken, potatoes, carrots and celery to cream cheese mixture. Stir until well combined.
Chicken Pot Pie Pockets
Preparation: Preheat oven to 400°F. Heat olive oil in large saucepan over medium-high heat. Add onion and cook until tender, about 5 minutes. Add chicken, peas and carrots, and cook until heated through, about 3 minutes.
Slice of Southern Chicken Pot Pie Pockets
When ready to bake, arrange a rack in the middle of the oven and heat the oven to 400°F. Whisk 1 large egg yolk and 1 tablespoon water together in a small bowl. Brush the egg wash over the top of each pastry. Bake until puffed, crispy, and deep golden brown, 15 to 17 minutes.
Best Chicken Pot Pie Homemade "Hot Pockets" How to Make Chicken Pot
Slice into four strips. Step 2 Place cooked chicken and vegetables in a large mixing bowl. In a small saucepan over low heat, whisk flour and milk and let simmer, 5 minutes until thick. Pour sauce.
Chicken Pot Pie Pockets Savory Bites Recipes A Food Blog with Quick
If you do want to be fancy, be sure to use a little bit of the egg wash as "glue" to hold the heart into place. Bake the Chicken Pot Pie Hand Pockets for about 25-30 minutes and you are ready to eat! Homemade Chicken Pot Pie Recipe. Slow Cooker Chicken and Vegetable Soup. Stove-Top Chicken Noodle Soup: Recipe for Hunger….
Rachael Ray Chicken Pot Pie Pockets Recipe
Combine peas and carrots, onions, and parsnip in a large saucepan. Add 1 cup broth. Bring mixture to boiling; reduce heat. Simmer, covered, 3 to 5 minutes or until vegetables are softened.
Chicken Pot Pie Pockets Will Cook For Smiles
Follow the recipe all the way through cooking the pies. 2. Allow them to cool completely. 3. Wrap each homemade hot pocket in plastic wrap. This is super important to help prolong the life of the pot pies and fight freezer burn. 4. Place each wrapped pie in a freezer safe zip top bag and label.
Chicken Pot Pie Turnovers Spicy Southern Kitchen
In a medium bowl, use a hand mixer to combine the soup, cream cheese, and seasonings. Beat until smooth. Min in the frozen veggies, cheddar cheese, and chicken. Spread out the puff pastry sheets and cut each sheet into 9 squares. Place about 1 tablespoon of the filling mixture into the middle of each square.
Chicken Pot Pie Pockets Will Cook For Smiles
1 sheet frozen puff pastry, thawed, cut into 4 squares. 2 tablespoons unsalted butter. ½ onion, chopped. 1 cup frozen peas and carrots. ½ teaspoon dried thyme. 1 tablespoon all-purpose flour. 1 ½ cups low-sodium chicken broth. 1 teaspoon Dijon mustard. 1 ½ cups cubed cooked boneless, skinless chicken.
Chicken Pot Pie Pockets
Melt the butter in a large skillet on medium high. Add the onion, celery, mushrooms, and carrots. Saute for 6 to 7 minutes until vegetables are tender. Sprinkle in flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 3-4 minutes. Stir in shredded chicken and the Parmesan cheese.
Chicken Pot Pie Pockets
Preheat oven to 400F. Heat a small skillet over medium heat with 2 tablespoons butter. When the butter has melted, whisk in the flour and cook for 1 minute. Whisk in the stock and milk or half-n-half and season with salt and pepper. Cook the sauce, whisking often, for a couple of minutes until is has thickened up, then stir in the Dijon and.
Chicken Pot Pie Pockets Will Cook For Smiles
In a large cast-iron pan, add vegetable oil and bring to medium-high heat, sauté diced chicken breasts about 4 to 5 minutes until chicken is cooked through and golden brown. Reduce pan to medium heat and add 2 tablespoons unsalted butter and onions to pan. Sauté until lightly browned - about 1 minute.
Chicken Pot Pie Pockets Will Cook For Smiles
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Chicken Pot Pie Pockets
Instructions. 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.
Chicken Pot Pie Pockets
In a small bowl, whisk the egg to make the egg wash. Brush the wash over each of the pockets, then cut a small slit in the top of each to allow the filling to vent during cooking. Place in preheated oven and bake for 25-30 minutes, or until the pockets are a nice golden-brown color. Serve warm.
