Chicken Pot Pie in a Pocket
HOME > Recipes > Chicken Pot Pie in a Pocket

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.

The Tools You'll Need

You May Also Like

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