Rating: 5 stars
2 Ratings
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Savory chicken and veggies are sandwiched between crispy sheets of puff pastry to make Chicken Potpie Pockets. These flavorful potpie pockets are great for kids and adults alike, and are sure to become a family favorite in no time.

Recipe by MyRecipes February 2014

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Credit: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Audrey Davis

Recipe Summary

prep:
45 mins
chill:
15 mins
cook:
30 mins
total:
1 hr 30 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Melt butter in a skillet over medium heat. Sauté onion until softened, about 3 minutes. Add peas and carrots; sauté 3 minutes. Sprinkle thyme and flour over vegetables; sauté 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 375ºF.

  • 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.

  • Bake turnovers until golden, about 30 minutes. Let cool 5 minutes and serve.

Nutrition Facts

471 calories; fat 25g; saturated fat 12g; protein 33g; carbohydrates 31g; fiber 3g; cholesterol 127mg; sodium 1074mg.
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