Chicken Pot Pie in a Pocket
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Chicken Pot Pie in a Pocket

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

For the Dough:

  • 3 cups all-purpose flour

  • 1 stick cold butter, cut into small dice

  • 1 teaspoon salt

  • 1 rounded tablespoon super-fine sugar

  • 2 large eggs, beaten plus additional egg wash for baking empanadas

  • 1 to 2 tablespoons icy water

For the Poached Chicken Breast:

  • 1 small, bone-in skin-on chicken breast

  • Salt

  • A few peppercorns

  • 1 bay leaf

  • 1 small onion, halved

  • Herb bundle with parsley and thyme

  • 2 cups chicken stock

For the Filling:

  • 3 tablespoons butter

  • 2 ribs celery with leafy tops, chopped

  • 1 carrot, chopped

  • 1 leek, chopped, whites and light green

  • 1 small potato, peeled and chopped

  • Salt and pepper

  • 3 tablespoons flour

  • 2 tablespoons fresh tarragon, chopped

  • A small handful frozen peas

Preparation

For the dough, pulse-process flour, butter, salt and sugar in food processor. While pulsing the machine stream in eggs and just enough water for the dough to come together. Turn dough out onto a floured work surface, knead a couple of times then wrap in plastic. Chill 1 hour. Place chicken in a saucepot with salt, peppercorns, bay, onion, herbs, stock and enough cold water to cover. Poach at a low simmer until cooked through, 20 minutes. Remove from heat and let cool in the poaching liquid. Remove skin and pull the meat from the bones; discard carcass and strain the stock. Preheat oven to 375°F. Heat a sauté pan over medium heat and melt butter. Cook celery, carrots, leeks and potato to tender, season with salt and pepper. Add flour and stir to combine, add 1 1/2 cups poaching liquid and thicken. Add tarragon, pulled chicken meat and peas, and heat through; let thicken a bit more. Remove pan from heat and let cool. Roll out pastry and cut into 6 rectangles that are 6x8 inches in diameter. Place filling on a triangle-shaped half of each square and press edges; arrange turnovers on a baking sheet lined with parchment. Brush turnovers with egg wash and bake to golden and hot through.

Turnovers with chicken pot pie filling are a wonderful warm treat after cold winter’s day sledding, skiing or skating. Make them half in size for a fun pot luck or party snack.

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