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1
Melt the butter in a large skillet on medium high.
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2
Add the onion, celery, mushrooms, and carrots.
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3
Saute for 6 to 7 minutes until vegetables are tender.
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4
Sprinkle in flour and cook for 1 minute more.
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5
Add the chicken broth and stir until thickened, about 3-4 minutes.
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6
Stir in shredded chicken and the Parmesan cheese.
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7
Add salt and pepper to taste.
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8
Transfer to a bowl and cool in the refrigerator until completely cooled, about 1 hour to 1 1/2 hours.
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9
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
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10
Flour a work surface and roll out one of the pie crusts.
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11
Using a rolling pin, roll out the dough just a little.
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12
Take a bowl that is about 5 inches in diameter and invert it on the dough, using it as a cutter to make your individual discs.
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13
I got about 6 from each pie crust.
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14
Place 1/4 cup of filling on one side of the circle.
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15
Fold over the dough to form a pocket, making sure that all the mixture is inside and toward the center.
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16
Using a fork, crimp the edges to form a seal.
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17
Pockets can be frozen at this point.
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18
To freeze, lay on a baking sheet in a single layer in the freezer until completely frozen, then you can put the pockets in a freezer safe bag and store.
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19
To cook, prick each pie on top twice with a fork to allow the steam to escape.
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20
Beat egg with 1 tablespoon of water and brush each pocket.
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21
Bake for 20 to 25 minutes, until golden brown.
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22
Let rest for 5 minutes before serving.
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23
To cook from frozen, take directly from the freezer, add the egg wash and bake as directed but add on about 58 minutes more.
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24
To freeze cooked pies, individually wrap pockets in plastic wrap and freeze.
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25
They can be reheated in the oven or the microwave.
