Craving comfort food that’s both simple and incredibly satisfying?
Imagine biting into a flaky, golden pocket filled with a creamy, savory chicken and vegetable filling. That’s exactly what you’ll get with these delightful Chicken Pot Pie Pockets! They’re the perfect, naturally comforting dish when you want the flavors of classic pot pie without all the fuss. Ready to bake up some happiness?
Why You’ll Love It
- The naturally buttery, flaky crust perfectly complements the savory filling.
- They’re much quicker to prepare than a traditional pot pie, naturally making them ideal for weeknights.
- Each pocket is a naturally portion-controlled serving, great for individual meals.
- These pockets are naturally portable, making them perfect for picnics or packed lunches.
- You can easily customize the filling with your favorite vegetables or protein, naturally catering to your taste.
What Makes This Recipe Unique?
This isn’t your average pot pie. We’re ditching the large casserole dish and embracing individual pockets, creating a naturally fun and convenient eating experience. The naturally simple process allows the delicious flavors to shine. We’re using a store-bought shortcut with puff pastry, but I promise, you would never guess they are so easy to make.
Ingredient List
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into small cubes
- 1/2 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth, the liquid base for the creamy sauce
- 1/2 cup heavy cream, for added richness
- 1 package (14.1 ounces) puff pastry sheets, thawed
- 1 egg, beaten
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat the olive oil in a large skillet over medium heat. Add the cubed chicken and cook until lightly browned on all sides. Remove the chicken from the skillet and set aside.
- Add the chopped onion, diced carrots, and diced celery to the same skillet and cook until they begin to soften, about 5 minutes.
- Stir in the frozen peas and frozen corn and cook for 2 minutes. Add the dried thyme, dried rosemary, salt, and black pepper.
- Sprinkle the flour over the vegetables and cook for one minute, stirring constantly. Gradually whisk in the chicken broth until the mixture thickens.
- Reduce the heat to low. Stir in the heavy cream and cooked chicken. Allow the mixture to simmer for 5 minutes, stirring occasionally. Remove from the heat.
- Gently unfold the thawed puff pastry sheets on a lightly floured surface. Using a pizza cutter or a sharp knife, cut each sheet into 4 equal squares, you will get 8 squares total.
- Place a spoonful of the chicken and vegetable mixture in the center of each pastry square. Be careful not to overfill.
- Brush the edges of the pastry squares with the beaten egg. Fold one corner of each square over to meet the opposite corner, forming a triangle shape. Pinch the edges closed with a fork to seal tightly.
- Brush the tops of each pocket with the remaining beaten egg. Cut a small slit in the top of each pocket to allow steam to escape.
- Transfer the prepared pockets to the baking sheet and bake for 20-25 minutes, or until they are naturally golden brown.
- Let them cool slightly before serving.
Optional Toppings/Variations
These chicken pot pie pockets are wonderful as is, but there are some fun additions to take them to the next level:
- Cheese: Sprinkle some shredded cheddar or Gruyere cheese on top of each pocket before baking for a melted, cheesy crust.
- Herbs: Add a sprinkle of fresh parsley or chives after baking for a fresh, aromatic touch.
- Spicy Kick: Incorporate a dash of red pepper flakes into the filling mixture for a mild heat.
Expert Tips
- Make sure your puff pastry is completely thawed before using for easier handling.
- Don’t overfill the pastry squares to prevent the filling from spilling out during baking.
- Pinch the edges well to ensure a tight seal so that the filling stays inside.
- Use a sharp knife or a pizza cutter for clean cuts in the pastry.
- If your pockets begin to brown too quickly, cover them loosely with foil during the last part of the baking time.
Frequently Asked Questions (FAQs)
- Can I substitute the chicken? Yes! You can substitute with cooked turkey, ham, or even chickpeas for a vegetarian option.
- Can I use fresh vegetables instead of frozen? Of course. Just be sure to adjust the cooking time to ensure they are tender before adding the liquid.
- Can I make these ahead of time? You can assemble the pockets ahead of time and keep them in the fridge (unbaked) for up to 24 hours. Add a few minutes to the baking time if baking from cold.
- How do I store leftover pockets? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven or microwave.
- Can I freeze these? Yes. Bake the pockets, allow them to cool, then wrap them individually in plastic wrap then foil or place in a freezer bag. Freeze for up to 2 months. Reheat in the oven straight from the freezer, adding a few extra minutes to the baking time.
Variations and Customization Options
There are plenty of ways to make these Chicken Pot Pie Pockets your own:
- Vegetable Variety: Switch up the vegetables. Try adding mushrooms, green beans, or sweet potatoes.
- Cheese Lovers: Incorporate your favorite cheeses into the filling, such as Fontina or Gouda.
- Spice It Up: Introduce spices like smoked paprika or curry powder for a new flavor dimension.
- Crust Alternatives: If you don’t have puff pastry, you could try using a refrigerated pie crust for the pockets, or even flaky biscuits.
Serving Suggestions
These Chicken Pot Pie Pockets are a hearty meal on their own, but they can be paired with a simple side for a more complete experience. They go naturally well with a fresh green salad, some roasted vegetables, or a light soup. Feel free to dollop a bit of sour cream or hot sauce on top for extra flavor.
Ready to bake up some warm, comforting joy?
These Chicken Pot Pie Pockets are sure to become a new family favorite with their naturally delicious flavors and simple preparation. They’re the perfect meal for a cozy night or a satisfying lunch on the go. Now, go ahead and give them a try! Be sure to share your pictures and let me know how they turn out, naturally!
