Chicken Pot Pie Pockets are a fun, family-friendly twist on the classic casserole…and you can eat them with your hands! Perfect for little kids, these pockets are packed full of protein and veggies for a nutritious meal that also freezes well.
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This is another one of those great recipes that had already been approved by my friend Monica and her family. As I always say — the best recipes are those that come from other moms, so I was thrilled when she passed this one along.
And don’t worry…I wouldn’t even begin to suggest that you make your own pie crust or dough. No chance I’m doing that! Instead, I use the flaky, buttery Puff Pastry Sheets that you can find in the freezer section of just about any grocery store. There are 2 sheets in a box, so if you use both sheets you will get 8 pockets total. At one pocket per person, that’s probably enough for 2 meals! And since they freeze beautifully, you can just stash half of the pockets away for a later date. I LOVE when I get 2 dinners out of 1 recipe!
If you saw my recent guest post from Robyn on Introducing Solids with Baby Led Weaning, then I should add that this is a great dinner for babies, too. The veggies and the meat are nice and soft, so I just set aside some extra filling for Spence and let him eat it off of his tray. He loved it, and it was one less thing for me to worry about at dinner time!
Chicken Pot Pie Pockets
- 4 tablespoons butter
- 1 onion chopped
- Salt and pepper to taste
- 4 cloves garlic minced
- 2 teaspoons dried thyme
- 2 tablespoons flour plus more for dusting
- 1 cup white wine
- 2 cups chicken stock
- 2 teaspoons Dijon mustard
- 2 cups frozen peas and carrots
- 2 cups cubed or shredded cooked chicken
- 2 sheets 1 package frozen puff pastry, thawed
- 1 egg
Preheat oven to 375 degrees F.
Melt butter in a large sauté pan over medium heat.
Cook the onions with salt and pepper, to taste, until soft (about 7-9 minutes).
Add garlic and thyme and cook for an additional minute, stirring frequently.
Add flour and cook for about 1 minute longer.
Turn up the heat to medium-high and deglaze the pan with the wine.
Whisk in the stock and Dijon mustard.
Add chicken, peas, and carrots and cook on a very low simmer until the sauce thickens into a gravy (about 10 minutes). Remove from heat and set aside.
On a lightly floured surface, unfold the pastry dough and cut each sheet into 4 even squares (for a total of 8 squares).
Gently roll out each square, increasing the size of the square by about 20 percent.
Place the squares on baking sheets and spoon the chicken mixture into the center.
Fold the squares diagonally to create triangles. Pinch the edges together to create sealed pockets. Press the edges with a fork to create a decorative border, if desired.
Whisk the egg with a splash of milk or water and brush the tops of the pockets with the egg wash.
Cut a small slit in the top of each pocket to allow the steam to escape during baking.
Bake the pockets until golden brown, about 20-25 minutes. Let cool for about 10 minutes before serving.
Tip: These can easily be frozen for a later meal. Just place the baking sheet in the freezer before baking the pockets. Allow pockets to completely freeze before wrapping tightly and storing in the freezer. When ready to bake, just place in the oven from frozen (no need to thaw). You may have to cook them a bit longer, so just adjust the time as necessary.
Recipe adapted from: http://www.foodnetwork.com
Looking for other great kid-friendly chicken recipes? Try these favorites:
Chicken and Ramen Stir-Fry