Chicken Pie Pocket
Serving Size / Yield
- 2 Tbs butter
- 1/2 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 Tbs flour, plus more for dusting
- 1/2 C white wine
- 1 C chicken stock
- 1 tsp Dijon mustard
- 1 1/2 C cubed or shredded cooked chicken
- 1 sheet frozen puff pastry, thawed
- 1 egg
Preheat the oven to 375º.
Melt butter in a large saute pan over medium heat, and cook the onions, carrots, and celery with salt and pepper for about 10 minutes. Add garlic to the mix and cook for an another minute, stirring frequently.
Add flour to saute and cook for one more minute. Turn up the heat to medium-high and add wine to deglaze the pan. Whisk in chicken stock and mustard. Add chicken and cook mix on low simmer for 5 to 10 minutes. Remove from the heat and set aside.
Unfold the pastry dough on floured surface and cut it into 4 even circles. Roll out each circle onto a baking sheet and spoon the chicken mixture in their centers. Fold the circles in half around the chicken mix, pinch the edges together, and press the edges with a fork create pockets.
Whisk the egg with a splash of water to make wash and brush the pockets, cut a small slit in each of their sides, and bake until golden brown.