Chicken Potpie Pockets Recipe

Name: Chicken Potpie Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet frozen puff pastry, thawed, cut into 4 squares; 2 tablespoons unsalted butter; 1/2 onion, chopped; 1 cup frozen peas and carrots; 1/2 teaspoon dried thyme; 1 tablespoon all-purpose flour; 1 1/2 cups low-sodium chicken broth; 1 teaspoon Dijon mustard; 1 1/2 cups cubed cooked boneless, skinless chicken; Salt; 1 large egg, lightly beaten

Servings: persons

1 sheet frozen puff pastry, thawed, cut into 4 squares
2 tablespoons unsalted butter
1/2 onion, chopped
1 cup frozen peas and carrots
1/2 teaspoon dried thyme
1 tablespoon all-purpose flour
1 1/2 cups low-sodium chicken broth
1 teaspoon Dijon mustard
1 1/2 cups cubed cooked boneless, skinless chicken
Salt
1 large egg, lightly beaten

1
1. Line 2 baking sheets with parchment. On a lightly floured surface, roll pastry pieces into 4 6-inch squares. Place on 1 baking sheet, cover and chill.
2
2. Melt butter in a skillet over medium heat. Saute onion until softened, about 3 minutes. Add peas and carrots; saute 3 minutes. Sprinkle thyme and flour over vegetables; saute 1 minute. Raise heat to medium-high. Stir broth and mustard into pan. Add chicken; cook until sauce is thick, 7 to 10 minutes. Transfer to a bowl; let cool. Season with salt. Preheat oven to 375u00b0F.
3
3. Place 1 pastry square on reserved baking sheet. Brush edges with egg. Spoon 1/4 of chicken mixture into center; fold to form a triangle. Seal edges. Repeat with remaining pastry and filling. Brush with remaining egg. Cut 3 slits in top of each. Chill for 15 minutes.
4
4. Bake turnovers until golden, about 30 minutes. Let cool 5 minutes and serve.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 sheet frozen puff pastry, thawed, cut into 4 squares, 2 tablespoons unsalted butter, 1/2 onion, chopped, 1 cup frozen peas and carrots, and more.

Yes, Chicken Potpie Pockets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Potpie Pockets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions