Making the most delicious pot pie mixture and wrapping puff pastry around it will give you an amazing little pockets of goodness. Such a simple and easy dish sure to wow you.
Mini Pot Pie Pockets
Ingredients
- 6 TBS butter
- 1 onion, diced any color
- 1/4 tsp black pepper
- 1/8 tsp salt
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 5 TBS all purpose flour
- 1 cup milk
- 3 cups chicken broth
- 1 lb chicken breast, cut into small pieces
- 2 cups frozen veggies (peas, carrots, corn, & green beans)
- 4 sheets puff pastry
- 1 egg beaten
Instructions
- In large skillet, melt butter over medium high meat. Add onion and cook for 4-5 minutes to soften.
- Add salt, pepper, thyme, and rosemary. Add flour and stir together for 3-4 minutes.
- Pour in milk and chicken broth, bring to a boil.
- Reduce heat and add chicken Allow to cook for 15 minutes until chicken is cooked through and sauce has thickened.
- If needed, make a slurry with 1 TBS corn starch and 1 TBS water and add to mixture to thicken.
- Preheat oven to 375 degrees.
- Turn off burner and add vegetables and stir.
- Prepare puff pastry. Flour your work station and lay out a sheet of puff pastry. Using a rolling pin lightly roll pastry fold lines to prevent breakage.
- Cut circles around 3 inches around. Using the rolling pin, roll circles until doubled in size.
- Place circles onto a parchment linked baking pan. Place 2 TBS of pot pie mixture into center of a pastry circle. Place another circle on top of the mixture and seal edges with a fork. Continue until all pastry is filled.
- Brush top and sides of pot pie pocket with the egg wash.
- Crack black pepper over the pastry pockets.
- Place pan in oven for 20-25 minutes until pastry puffs up and is golden.