Recipe For Chicken Pot Pie Pockets
I love being able to toss a frozen chicken breast in the crock pot in the morning and create something fun for dinner doing it this way makes the chicken so moist and easy to shred.
Recipe for chicken pot pie pockets. Chicken pot pie pockets recipe low fat i have been having a lot of fun cooking with chicken lately. Cover and cook stirring halfway until no longer pink in the center 6 to 12 minutes. Everyone in my house loves chicken pot pie so i decided to try something with a bit of a twist naming it.
Add frozen vegetables dehydrated onion granulated garlic minced garlic gravy mix and salt. Bake the pockets until they re deep golden brown and crisp about 20 minutes. Mix together chicken broth all purpose flour and corn starch.
Full each pastry cup with the chicken pot pie filling. Whisk the egg and brush every pot pie pocket top with the egg wash. Once the cups are filled bring the edges of the dough together over the filling and press them together to seal.
Melt the butter in a large skillet on medium high. Line 2 baking sheets with parchment. Saute for 6 to 7 minutes until vegetables are tender.
Sprinkle in flour and cook for 1 minute more. In a small saucepan over low heat whisk flour and milk and let simmer 5 minutes until thick. Add the onion celery mushrooms and carrots.
Simmer for another 1 minute to incorporate the elements. Simmer over low heat for another 2 minutes to thicken more. Preheat the oven to 375 degrees f.