Chicken Pocket Pies Food

CHICKEN POCKETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
• Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
• Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.

CHICKEN & LEEK MINI PIES

Steps:

• In a large pan, melt the butter and cook the leeks, covered, for 10 mins until really soft. Remove from the heat and stir through the cheese sauce, chives, chicken, milk and mustard. Mix well and spoon into small dishes or ramekins.
• Un-roll the pastry on a lightly floured surface. Use a saucer to cut circles for the pie tops. Place on top, trim to fit, crimp the edges and brush with egg to glaze. Wrap tightly in cling film and freeze for up to 2 months.
• To cook from frozen, heat oven to 220C/200C fan/gas 7. Remove the cling film, cover with foil and put on a baking tray in the middle of the oven. Bake for 15 mins, then reduce the temperature to 190C/170C fan/gas 5 and bake for a further 45 mins, removing the foil for the final 30 mins. Serve with green vegetables.
• To cook from fresh, heat oven to 190C/170C fan/gas 5. Cook for 45 mins, until the pastry is golden and puffed, and the filling is piping hot.

EASY FRUIT POCKET PIES

Steps:

• Preheat oven to 350°F. Wash berries and spread to dry on paper towels. Meanwhile, stir together sugar and cinnamon; set aside.
• For each pie, spoon 1 tablespoon of Smashed Apple Jam in the center of a bread slice. Top with 3 to 4 berries and another slice of bread. Gently press the top slice around the fruit. Trim crusts from bread using a serrated knife.
• Using a fork, press the edges of the bread together to seal in the filling. Lightly brush the top slice of bread with some of the oil. Pick up each pie and, while holding in your hand, lightly brush the opposite side with oil. Place pies on an ungreased baking sheet. Sprinkle tops with cinnamon-sugar.
• Bake pies for 18 to 20 minutes or until bread is lightly toasted and bottoms are browned. Transfer to a cooling rack. Cool at least 30 minutes before serving. Makes 6 servings. Smashed Apples
• Peel, core and slice apples. Place apples and water in a 4 or 5-quart heavy-bottom pan over medium heat. Simmer, covered, for 20 minutes, until very tender. Remove from heat. Mash apples with a potato masher or blend with an immersion blender. Return to heat and simmer, uncovered, for 5 minutes until the jam thickens and most of the liquid has evaporated, stirring frequently. Transfer to a covered container. Store in the refrigerator for up to 2 weeks.

SAVORY CHICKEN POCKET PIES

Steps:

• Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce the heat, and simmer for 50 minutes. Skim and discard any foam as it rises on the surface. Remove the chicken to cool continue to boil the broth to reduce and concentrate to about 1 quart. Remove the meat from the chicken and shred.
• To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
• Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
• To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.
• Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.

CHICKEN POT PIE HOMEMADE "HOT POCKETS"

Steps:

• Preheat oven to 350 degrees F and line a baking sheet with parchment paper. On a floured work surface, roll out pie crust into a large rectangle and slice off rounded edges (if using store-bought). Slice into four strips.
• Place cooked chicken and vegetables in a large mixing bowl. In a small saucepan over low heat, whisk flour and milk and let simmer, 5 minutes until thick. Pour sauce over chicken and vegetables and season generously with salt and pepper.
• Spoon mixture over bottom halves of pie crust strips and fold over tops.
• Use your fingers to pinch to seal and press the twines of a fork to crimp. Brush with egg wash and transfer to prepared baking sheet.
• Bake until golden and puffy, 18 to 20 minutes.

CHICKEN POCKET PIES

Steps:

• Cut chicken into super thin strips, about 1 inch long; chop Onions into the same shape and size as the chicken.
• Heat a skillet over high heat adding 1 tbsp each oil and butter.
• Season chicken with garlic salt, and add to the hot skillet.
• Add onions to pan and caramelize as the chicken cooks through.
• Remove chicken and onions from pan and set aside.
• Using the chicken and onion drippings create a pan gravy by adding 1 tablespoons more oil and butter and flour directly to chicken pan.
• Let cook for a minute or two, stirring constantly.
• Add chicken broth and let simmer and reduce until thickened, adding water if needed.
• When sauce thickens, add sour cream and ranch dressing stirring until well blended.
• Pour some of the gravy over the chicken onion mixture just until coated- Not dripping wet!
• Cook bacon in a pan until crisp; set aside.
• Separate crescent triangles and roll out a bit.
• In the center of the rolled-out biscuit add 3 tbsp chicken, some crumbled bacon, and 2 tablespoons of cheese.
• Top with another crescent triangle, sealing by taking a fork, and pinching the ends shut.
• Poke top of Pocket Pies to let steam out.
• Place on a baking sheet, and bake according to crescent directions.

POCKET PIES

Steps:

• In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
• Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatual until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2 inch thickness, then cut into rounds using a 2 1/4 inch ring. Roll each round as thinly as possible or to 5 to 6 inches diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over being sure to press the air out around the filling and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep fried.(poke a few times with a fork rather than cutting the slit)
• To Pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.
• To deep-fry pies, heat vegetable oil in a deep fryer or a large heavy pot to 375 degrees. Once hot, add 1 to 2 pies at a time and fry until golden brown(they will float to the top when ready) approximately 3 to 4 minutes.
• To bake pies, preheat the oven to 350 degrees. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
• Mango Filling:.
• Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.
• Chocolate Filling:.
• Place the sugar, cocoa powder, salt and butter into a large zip-loc bag and squish to combine. Cut a hole in the corner of the bag.
• For each pie pipe 1 to 2 tablespoons of mixture onto the center of the dough.
• ***Note***.
• For a lunch type of pie, use left over stew, or hash instead of the sweet fillings, and cook as desired.

EASY CURRY CHICKEN HAND PIES

Steps:

• Preheat oven to 350F.
• Add butter to a skillet over medium high heat. Toss in celery, onion, and carrots and stir to coat in the butter.
• Cook for approximately 5 minutes or until veggies are tender and fragrant.
• Stir in the flour and curry powder and stir to coat. Once the veggies are all coated and a paste forms, stir in the chicken broth. Bring to a boil and then reduce heat to low. Allow to thicken for about 1-2 minutes, then remove from the heat.
• Stir in the sour cream and the sliced chicken breast. Set aside.
• Lightly flour a work surface and roll out the puff pastry sheets. Use the bottom of a glass or a 3" round cookie cutter to cut out circles in the dough. The two sheets should yield about 18 circles total.
• Add 1 tablespoon of the chicken mixture to one half of each circle. Moisten the edge of each circle with a small amount of water, and then fold over the dough to cover the mixture
• and press to close. Use a fork to close each hand pie. Lay each completed hand pie on a greased baking sheet, about 1" apart.
• Repeat with remaining dough.
• In a small bowl, combine whisked egg and water. Brush each hand pie with egg mixture and then sprinkle lightly with flake sea salt.
• Bake for 18-20 minutes or until crisped and golden. Serve warm.
• Enjoy!

CHICKEN RELLENO POCKET PIES

Steps:

• For the dough: Sift together the flour, baking powder, garlic powder and salt in a mixing bowl; cut in the shortening. Blend in a mixer until the shortening fully mixes with the flour. Separately beat the egg with 2 cups cold water. Slowly add the beaten egg and water to the flour mixture while mixing until a firm dough ball forms, about 5 minutes. Allow to rest and chill for at least 1 hour.
• For the filling: Roast the poblano pepper directly over a flame until they blister and blacken. Let cool, then peel the char off with a paper towel. Rinse the roasted pepper under water. Remove the stem and seeds and cut into 1/2-inch pieces.
• Saute half the onions in cooking oil in a large skillet over medium heat, 1 to 2 minutes. Add the ground chicken. Cook the chicken all the way through; set aside in large mixing bowl.
• Add a bit more cooking oil, the remaining onions, the poblano peppers and garlic and saute until the onions soften. Add the butter and cook until melted. Add the flour, slowly coating the onions and peppers. Gradually add 1 cup water while stirring, until the mixture has a gravy consistency. Add the ancho chile powder, paprika, oregano, ground cumin, white pepper and salt to taste. Stir well and cook, 3 to 5 minutes. Mix the gravy with the cooked chicken, add the corn and allow to cool. Combine the cooled chicken and gravy with the cheese and lime juice.
• Heat oil in a deep-fryer to 350 degrees F. (Or, if baking the pies, preheat the oven to 350 degrees F.)
• Roll out the dough about 1/4-inch thick and cut out 12 to 15 discs, re-rolling as needed. Spoon some chicken filling onto each disc. Pat the edges of the dough with water. Crimp with a dough press or fold dough over and press the edges firmly with your fingers.
• Fry until golden, 4 to 5 minutes (or bake 15 to 20 minutes).
• Let cool and enjoy with friends and family!

CHICKEN POT PIE POCKETS

Steps:

• Preheat your oven to 350 degrees. Like a rimmed baking sheet with parcment paper.
• In a medium bowl, use a hand mixer to combine the soup, cream cheese, and seasonings. Beat until smooth. Min in the frozen veggies, cheddar cheese, and chicken.
• Spread out the puff pastry sheets and cut each sheet into 9 squares. Place about 1 tablespoon of the filling mixture into the middle of each square. (You will have some filling left over.)
• Fold the square over on itself to make a triangle. Brush with the whisked egg.
• Bake for 20 to 25 minutes so that the tops are nice and golden brown.
• Let stand about 5 minutes before eating.

CHICKEN POT PIE POCKETS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Combine the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl.
• Unwrap the pie crusts and cut off the round edges of each to create a square. Cut each square into quarters, then trim the edges to create rectangles. Put 1/4 cup of the chicken mixture in the center of 1 rectangle and brush the pastry with water around the perimeter. Top with another piece of pastry and use a fork to press down on the edges to completely seal closed. Brush with the egg and poke a few fork holes in the top. Repeat with the remaining rectangles and filling to make 8 pot pie pockets. Transfer to the prepared baking sheets. Bake until golden brown, 20 to 30 minutes.