A few years ago I used to watch a food program called “Mad Hungary”. Sadly, it’s no longer available, but I did copy one favorite recipe from the show. I used to make these chicken pockets when my granddaughter was living with us to take to work for her lunch. That way she would have something different to eat that day. They would be great along with a bowl of soup. They do take a little effort, but are worth the time. I hope that you think so too!
Pocket Chicken Pies
8 Tablespoons butter, room temperature
4 oz. cream cheese, room temperature
1/4 cup whipping cream
1/2 tsp. salt
1 1/2 cups flour
Cream butter and cheese, cut in flour and salt, stir in whipping cream, divide dough in half, form into two disks, wrap in plastic wrap and chill for at least 30 minutes.
Filling:
1 heaping cup cooked shredded turkey or chicken
2 Tbsp. butter, melted
2 Tbsp. flour
1/2 cup chopped onion
1 stalk celery, chopped
1 chopped carrot
1/2 tsp. salt
1 1/2 cups chicken broth
1/4 cup parmesan cheese
Melt butter, add onion, celery and carrot. Saute 3 minutes, stirring often. Stir in flour and salt, cook 1 minute. Add chicken broth, cook until thick. Add chicken and cheese, cool.
Roll out pastry on floured surface (1/2 at a time). Cut into 5 inch circles. On one side place 1/4 cup filling, fold over pastry. Moisten 1 edge with water and crimp edge with fork. Place pockets on parchment lined cookie sheet, chill or freeze. When frozen, place in plastic bag or plastic container. When ready to use, make slit on top with knife. Brush with egg beaten with 1 T. water. Place on parchment lined cookie sheet. Bake at 350 degrees for 20-25 minutes. Let rest 5 minutes before eating. Can be baked and reheated. Store in refrigerator.
Have a great week!!
Pocket Chicken Pies
8 Tablespoons butter, room temperature
4 oz. cream cheese, room temperature
1/4 cup whipping cream
1/2 tsp. salt
1 1/2 cups flour
Cream butter and cheese, cut in flour and salt, stir in whipping cream, divide dough in half, form into two disks, wrap in plastic wrap and chill for at least 30 minutes.
Filling:
1 heaping cup cooked shredded turkey or chicken
2 Tbsp. butter, melted
2 Tbsp. flour
1/2 cup chopped onion
1 stalk celery, chopped
1 chopped carrot
1/2 tsp. salt
1 1/2 cups chicken broth
1/4 cup parmesan cheese
Melt butter, add onion, celery and carrot. Saute 3 minutes, stirring often. Stir in flour and salt, cook 1 minute. Add chicken broth, cook until thick. Add chicken and cheese, cool.
Roll out pastry on floured surface (1/2 at a time). Cut into 5 inch circles. On one side place 1/4 cup filling, fold over pastry. Moisten 1 edge with water and crimp edge with fork. Place pockets on parchment lined cookie sheet, chill or freeze. When frozen, place in plastic bag or plastic container. When ready to use, make slit on top with knife. Brush with egg beaten with 1 T. water. Place on parchment lined cookie sheet. Bake at 350 degrees for 20-25 minutes. Let rest 5 minutes before eating. Can be baked and reheated. Store in refrigerator.
Have a great week!!
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