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
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
- 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.
- 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.
- 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.