Chicken Rosemary Pocket Pies

You know when you have pot pie and you bite into that crust…mmm.  But then, after 3 more bites, your delicious crust is gone, and all that’s left is vegetables.  Don’t cry, its ok.  Next time, you’ll make a pocket pie and you’ll be the hero of all things pot pie.

Chicken Pocket Pies

Rosemary Crust:

1 1/4 C all purpose flour

1/4 tsp salt

1 Tb fresh rosemary, chopped fine

1 stick of butter, chilled and diced

1/4 C ice water

In a large bowl, combine flour, rosemary and salt.  Cut in butter until you have coarse crumbs.  Stir in water, a tb at a time, until dough forms a ball.  Wrap tightly in plastic and refrigerate until firm.  Set aside.

Pot Pie Filling

from Martha Stewart chicken (3 or 4 pounds)


  • 4 cups Chicken Stock
  • 1 large yellow onion, cut in half
  • 2 dried bay leaves
  • 1/2 teaspoon whole black peppercorns
  • 1 small bunch fresh thyme
  • 1 rib celery, cut into thirds
  • 9 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
  • 12 pearl onions, peeled and cut lengthwise if large
  • 1 medium leek, white and light-green parts only, sliced into 1/4-inch-thick rounds and washed
  • 2 medium carrots, peeled and sliced into 1/4-inch-thick rounds
  • 6 ounces button mushrooms, quartered if large
  • 1 cup milk
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Zest of 1 lemon
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon heavy cream
  • 1 egg yolk


  1. Combine chicken, chicken stock, yellow onion, bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1 hour.
  2. Drain chicken, and reserve the stock. Remove the skin from the chicken, and remove all the chicken from the carcass. Shred the chicken into bite-size strips, and set aside. Strain the stock, and set aside 2 cups. Reserve the remaining stock for another use.
  3. Preheat oven to 375 degrees. Melt the remaining 5 tablespoons of butter in a large saute pan over medium-high heat. Add red potatoes and pearl onions, and cook, stirring occasionally, until the potatoes begin to turn golden, 4 to 5 minutes. Add leeks, carrots, and mushrooms, and cook 4 to 5 minutes more. Add the remaining 5 tablespoons flour, and cook, stirring, for 1 minute. Stir in reserved chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add reserved chicken pieces, parsley, remaining 2 tablespoons thyme, lemon zest, remaining 2 teaspoons salt, and the ground pepper; transfer to a large casserole dish. Set aside.

Putting it all together:

Roll out your dough until it is a 1/4 inch thick.  Using a salad plate, cut out your rounds.  Makes about 6.  Working quickly, put 1/4-1/2 C of filling on half of a round.  Fold over the top half of dough, and pinch edges.  Put on a parchment lined baking sheet. Combine heavy cream and egg yolk to make an egg wash.  Brush each pocket with egg wash.  Sprinkle with coarse salt.  Bake for 35-40 minutes or until pockets are golden brown.  Allow to cool for 5-10 minutes.

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