Chicken Pot Pie Pockets

Hi there! Today I'll be using up the rest of my shredded chicken white meat from my segment on "How to Poach a Chicken" segment.

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.

Put a couple of tablespoons of butter (I know, I know...) in a hot skillet and add the vegetables.  Saute for about 6-7 min. until tender.

Add 2 Tablespoons of flour, just sprinkle it in.  Cook for another minute.

Add 1 1/2 cups of low-sodium chicken broth, bring to a simmer.  Let this cook about 4-5 min until your sauce gets thickened up a bit.

Now add the chicken and cheese, salt and pepper.  Taste it...Yummy huh?

That's all for the filling!  Now put it in a bowl and stick it in the frig to get chilled.  Go do your laundry or something ( I hate doing the laundry!) and when you come back it should be chilled enough.  About 1-1 1/2 hrs.

Now for the pastry part.  This is easy....trust me.

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 bowl that is about 5" in diameter and use it as a cookie cutter to cut out the circles.  I got about 5 out of mine by re-rolling the scraps.

Take about 1/4 cup of the filling and put it on one side of the circle.

Fold the circle over, ensuring all the mixture is inside securely, and pinch the edges to seal.

Repeat with all the circles and filling.
Take a fork and crimp the edges of the pocket to create a seal.

Line a baking sheet with parchment paper and place the pockets on the sheet.

Beat an egg and a little water to create a wash and brush over the pockets.

Bake at 375 degrees for 20-25 min. until golden brown. 

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.... : )

Note:  Freezing tips are in the recipe below.

Chicken Pot Pie Pockets

Ingredients

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                       

Directions:

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.

Beth's Favorite Chicken Enchiladas

One thing we really like in California is Mexican food.  We grow up eating it, and I can't imagine not having it...I actually crave it!

So I wanted to use my shredded chicken from my  "How to Poach Chicken" tutorial and I decided to first make my favorite Chicken Enchiladas. 

These are not the ooey gooey enchiladas....they are "healthy" enchiladas.....or at least "healthier"!

The flavors in this dish blend so well and it's super easy to make.  Give it a try, I promise you'll love it!

Here's how to make it.

You will need, shredded chicken, a can of black beans, a can of Rotel tomatoes diced with green chilies, a package of Mexican shredded cheese, some enchiladas sauce (I use Lawry's seasoning mix but you can use a can sauce if you like!  you will need tomato paste if you use the seasoning pkg.) and flour tortillas.  Note:  I'm using low carb tortillas but you can use regular...gotta keep those cabs down!

So you take the chicken, and the tomatoes, and the rinsed beans and put it in a large bowl. 

Add about 1 1/2 cups of the cheese.  Mix it all together.

Next make the enchiladas sauce by mixing the seasoning pkg with tomato paste and water in a medium sauce pan and heat it up for about 5 min.  If using a canned sauce just heat that up as well.

Pour some of the sauce in a bottom of a 9 x 13 baking dish, enough to cover the bottom.

Take some of the chicken mixture and put it down the center of a tortilla and roll it up, placing it seam side down in the baking dish.  Repeat with the rest of the chicken mixture and tortillas.

Pour enough enchiladas sauce over the top to cover the tortillas.  Add more if you want it saucy.

Sprinkle the remaining 1/2 cup of cheese over the top.

Cover the baking sheet with foil and bake in a preheated 350 degree oven for about 20 min.
Remove the foil and bake for another 15 to get the cheese gooey and browned a little.

OMG!  LOOK AT THIS!  HEAVEN!

Beth’s Favorite Chicken Enchiladas

Makes 8 enchiladas

Ingredients:

1 cup shredded chicken (leftover from the poached chicken)
1 (15-oz.) can black beans, rinsed and drained
1 (10-oz.) can diced tomatoes with green chilies - Rotel
1 (8-oz.) pkg shredded Mexican four-cheese blend

8 (8-inch) low carb flour tortillas
Vegetable cooking spray
1 pkg Lawry’s Enchilada sauce seasoning mix

1 6 oz can of tomato paste

3 cups water

Directions:

Combine first 4 ingredients and 1 1/2 cups cheese in a large bowl.

To make enchilada sauce, combine seasoning mix, tomato paste, and water in a medium pan and stir to combine over medium heat for about 5 min.

Pour enough enchilada sauce in a 9x13 inch baking dish to cover the bottom.

Spoon chicken mixture evenly down the center of each tortilla, and roll up.  Place it seam side down in the baking dish. 

Pour enchilada sauce evenly over tortillas, and sprinkle evenly with remaining 1/2 cup cheese.

Bake, covered, at 350° for 20 minutes. Remove foil, and bake 15 more minutes.