Have you ever tried those Hot Pockets? or the Lean pockets? They are a quick and easy meal, and kids seem to love them. But these puppies are expensive! I mean out here you can drop $5.00 for 4 little pockets. I can do better than that! And I can make them so that you can freeze them. Did you hear that....you can freeze them!
Yep, freeze them before you bake, freeze them after you bake...whatever, it works.
So let's make some.
You will need, diced finely carrots, celery, mushrooms, and onion. A heaping cup of the cooked shredded chicken, Parmesan cheese, 2 pie crusts (dough), and chicken broth.
Dice up the carrots, celery, mushrooms, and onions. I used baby portabella mushrooms cause that's what I had, but you can use any variety you like.
Flour a work surface so the dough doesn't stick. Unroll one of the pie crusts, and roll it out a little with your rolling pin, so it isn't so thick.
Take a fork and crimp the edges of the pocket to create a seal.
Let them rest for 5 min...and OH BABY! These are sooooooooo good!
(making my mouth water right now).
Gotta go now...I'm craving a pocket again.... : )
Chicken Pot Pie Pockets
Makes 12 pocket pies
2 tbl unsalted butter
1/3 cup chopped onion
1/3 cup chopped celery (1 large stalk)
1/3 cup chopped carrot (1 carrot)
1/3 cup chopped baby portabella mushrooms
Salt and pepper
2 tbl flour
1 1/2 cups low-sodium chicken broth
1 heaping cup of shredded white meat
1/3 cup Parmesan cheese
2 ready make pie crusts – such as 1 pkg of Pillsbury pie crusts
1 egg and a dash of water for egg wash
Melt the butter in a large skillet on medium high. Add the onion, celery, mushrooms, and carrots. Saute for 6 to 7 minutes until vegetables are tender. Sprinkle in flour and cook for 1 minute more.
Add the chicken broth and stir until thickened, about 3-4 minutes. Stir in shredded chicken and the Parmesan cheese. Add salt and pepper to taste. Transfer to a bowl and cool in the refrigerator until completely cooled. About 1 hour – 1 ½ hrs.
Preheat the oven to 375 degrees . Line a baking sheet with parchment paper.
Flour a work surface and roll out one of the pie crusts. Using a rolling pin roll out the dough just a little. Using a bowl that is about 5 inches in diameter and invert it on the dough using it as a cutter to make your individual discs. I got about 6 from each pie crust.
Place ¼ cup of filling on one side of the circle. Fold over the dough to form a pocket, making sure that all the mixture is inside and toward the center. Using a fork, crimp the edges to form a seal.
Pockets can be frozen at this point. To freeze: Lay on a baking sheet in a single layer in the freezer until completely frozen, then you can put the pockets in a freezer safe bag and store.
To cook: Prick each pie on top twice with a fork to allow the steam to escape. Beat egg with 1 tablespoon of water and brush each pocket. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. To cook from frozen: take directly from the freezer, add the egg wash and bake as directed but add on about 5 – 8 min more.
To freeze cooked pies: You can individually wrap pockets in plastic wrap and freeze. They can be reheated in the oven or the microwave.