Lunch

Savory Chicken Pocket Pies is for Lunch.

Savory Chicken Pocket Pies takes 60 minutes to prepare.

Savory Chicken Pocket Pies takes 30 minutes to cook.

Savory Chicken Pocket Pies makes 10 servings.

The ingredients for Savory Chicken Pocket Pies are:

1 3-pound chicken (to get 1 heaping cup of shredded meat; you can freeze remainder for other recipes)
2 tablespoons unsalted butter
1/2 cup chopped onion
1/3 cup chopped celery (1 large stalk)
1/3 cup chopped carrot (1 carrot)
1/2 teaspoon coarse salt
2 tablespoons all-purpose flour
1 1/2 cups chicken broth (from the reduced poaching liquid)
1/4 cup grated Parmesan cheese

For Cream Cheese Pastry:
8 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup heavy cream
1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
1/2 teaspoon coarse salt

Here is how you make Savory Chicken Pocket Pies:

First, make the Cream Cheese Pastry Dough: Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.Here's how to make the filling: Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce the heat, and simmer for 50 minutes. Skim and discard any foam as it rises on the surface. Remove the chicken to cool continue to boil the broth to reduce and concentrate to about 1 quart. Remove the meat from the chicken and shred.To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.And finally, here's how to assemble, bake, and freeze: To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.Serving Size: Makes 10 individual hand piesNumber of Servings: 10Recipe submitted by SparkPeople user MYKIMBO.

The nutritional information for Savory Chicken Pocket Pies is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 287.9

• Total Fat: 18.8 g
• Cholesterol: 53.7 mg
• Sodium: 552.0 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 0.9 g
• Protein: 11.2 g