Individual Chicken Potpie Pockets Recipe

Name: Individual Chicken Potpie Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, plus more to grease the baking sheet; 2 tablespoons all-purpose flour, plus more for dusting; ½ cup chicken stock; ¼ cup milk or ¼ cup half-and-half; salt; pepper; 1 teaspoon Dijon mustard; 1 cup finely chopped cooked chicken meat; 2 scallions, finely chopped; ¼ cup frozen tiny green peas; 1 small carrot, grated and finely chopped; 2 tablespoons fresh dill, finely chopped; 2 sheets prepared puff pastry, defrosted; 1 egg, lightly beaten with a splash of water

Servings: persons

2 tablespoons butter, plus more to grease the baking sheet
2 tablespoons all-purpose flour, plus more for dusting
½ cup chicken stock
¼ cup milk or ¼ cup half-and-half
salt
pepper
1 teaspoon Dijon mustard
1 cup finely chopped cooked chicken meat
2 scallions, finely chopped
¼ cup frozen tiny green peas
1 small carrot, grated and finely chopped
2 tablespoons fresh dill, finely chopped
2 sheets prepared puff pastry, defrosted
1 egg, lightly beaten with a splash of water

1
Preheat the oven to 400.
2
Heat the 2 tablespoons of butter in a small skillet over medium heat.
3
When it melts, whisk in the flour and cook for 1 minute, then whisk in the stock and milk.
4
Season with salt and pepper, cook for a couple of minutes until thickened, then stir in the mustard; remove from the heat.
5
Combine the chicken, scallions, peas, carrots, and dill in a mixing bowl.
6
Pour the sauce over the mixture and stir to combine.
7
Grease a baking sheet lightly with butter; dust your work surface lightly with flour and roll out one sheet of dough to the thickness of a nickel, and cut into quarters.
8
Cut each quarter into 2 triangles.
9
Transfer the triangles to the baking sheet and make 8 more triangles with the second sheet of dough.
10
Divide the filling among 8 triangles on the baking sheet, leaving a little room at the edges to seal the pockets.
11
Brush the edges with egg wash and place a second triangle on top; press the edges to seal or crimp with the tines of a fork.
12
Brush the tops of the pockets with more egg wash and cut a small x in the top of each one to vent.
13
Bake for 20 minutes, or until deeply golden and crisp; serve hot.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 tablespoons butter, plus more to grease the baking sheet, 2 tablespoons all-purpose flour, plus more for dusting, ½ cup chicken stock, ¼ cup milk or ¼ cup half-and-half, and more.

Yes, Individual 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.

Individual Chicken Potpie Pockets

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