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Mini Pot Pie Pockets

Author: Catherine's Plates

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.