When I was in high school my mother and I would stock up on food from Sam’s Club that I could heat up fast. We would buy things like frozen waffles and Hot Pockets. One summer we bought a giant box of chicken potpies. A week later my Mom went to eat one and noticed they weren’t in the fridge. She asked me if I had already managed to eat the entire box.
“What chicken pot pies,” I asked.
“The ones we bought last week,” she replied.
We both stood there and stared at each other for a moment and then realized what we had done. We ran out to the hot car to find an entire box of chicken potpies. We were very sad to have wasted an entire box of food, but also a little concerned that it could set in the car for a week and never smell. Preservatives do amazing things!
I was telling my hubby this story the other night to which his only response was “why don’t we ever eat chicken pot pie?” I decided to make him some but my favorite part is the crust. I decided to make a version that would give me ultimate crust consumability so I made Chicken Pot Pie Pockets.
To make these I sautéed half of a yellow onion in olive oil until they were browned. I then sprinkled in flour and cooked it till brown so that the flour wouldn’t give my gravy a raw flavor. To my onion mixture I slowly added in skim milk. When the mixture would get thick and bubbly I would add a little more milk until all three cups were used.
To my gravy I added in 1 ½ cups of frozen mixed veggies that included corn, carrots, peas, and green beans. I also stirred in 1 ½ cups shredded chicken breasts. When the veggies were cooked through I removed my pan from the heat to prepare my crust.
To prepare my crust I rolled out each sheet of puff pastry to be slightly thinner so that it wouldn’t puff as much. I then cut each sheet in half with a pizza cutter. I placed ¾ cup of the chicken mixture into each piece of crust, folded one end over, and pressed the edges sealed with a fork. I placed my pockets onto a lightly greased cookie sheet and baked it at 425 for 15 minutes.
These came out of the oven light and flaky. They tasted delicious! I got to have buttery, yummy crust in each bite. I could even eat it with my hands like a Hot Pocket! This recipe made four pockets, but I only needed one to be full.
I know the majority of my recipes here are healthy and the filling inside this is very healthy. But, the crust is full of butter so eat in moderation, which might be tricky because these are tasty!
Chicken Pot Pie Pockets
½ yellow onion, chopped
2 Tablespoons Olive Oil
1 Tablespoon flour
3 Cups skim milk
1 ½ Cups shredded chicken
1 ½ Cups frozen mixed vegetables
1 chicken bullion cube
2 teaspoons garlic powder
salt and pepper
1 package puff pastry (two sheets)
1. Preheat oven to 425 and lightly grease a cookie sheet. Heat olive oil in a large pan over medium heat. Add onions and sauté until they are soft and brown. Sprinkle in flour and cook until browned, about one minute. Slowly add in milk ¼ of a cup at a time. Add more milk when the mixture becomes thick and bubbly.
2. When all the milk has been added and the mixture is bubbly add in vegetables, chicken, bullion cube, salt and pepper, and garlic powder. Cook until veggies are heated through and bullion is dissolved. Set pan aside.
3. To prepare crust roll each sheet of puff pastry out onto plastic wrap until slightly thinner. Cut each sheet in half. Spoon ¾ of a cup of the chicken mixture onto one end of each section of dough. Fold end over and seal each side closed with a fork. Place each pocket onto prepared cookie sheet and bake for 15 minutes or until crust is browned. Let cool for a couple of minutes before eating. Dig in!