It's Friday and we made it!! This has been a tough week. All this crazy winter weather has me craving some serious comfort food! There is nothing better than coming into a home filled with your favorite aromas and sitting down to a hot, stick-to-your-ribs meal. Well, with the Super Bowl around the corner, I got to thinking how good it would be if Bubba and I had some comfort snacks for the big game. I love all the football snack standards, but this year I'm wanting something with a little more soul. After tossing around a few ideas and some trial and error I came up with these Chicken Pie Pockets.
These yummy pockets are perfect for snacking during the game. The flaky crust is more like a country biscuit and they are the perfect size to eat with your hands.
Please excuse the drastic contrast in photos. I wanted to try several different photography methods and this post was the victim. I would love to know which styles you like! I'm still learning so feedback is very welcome.
Chicken pie pockets are an unexpected twist on game day appetizers and since these pockets are filled with vegetables and lean meat you can feel good about what you're serving.
This recipe is easy to customize to fit the needs of your family or guests. Add some green beans or potatoes if you're not a fan of pea and carrots. The sky is the limit for this one folks. This idea would also work well for beef stew. Either way this recipe is a great way to fill your bellies while watching the big game. Enjoy!
Chicken Pie Pockets
8 tablespoons cold unsalted butter (If you want to be traditional you can do 4 tbsp butter & 4 tbsp lard)
2 1/2 cups all purpose flour, plus extra for rolling
1/2 teaspoon baking powder
4 teaspoons fresh thyme leaves
7 tablespoons whole milk
1 whole egg
2 tablespoons of butter, melted
1/2 pound skinless, boneless chicken breast / cubed
1/2 pound skinless, boneless chicken thighs / fat trimmed and cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
Dice the butter and place on a saucer (with the lard if you choose to use it in the recipe) in the freezer for 30 minutes. Meanwhile, combine the flour, baking powder, salt, and thyme in a food processor and pulse together. Scatter the frozen butter into the flour and pulse the mixture until it resembles a coarse meal.
Blend 5 tablespoons of the whole milk with the egg and set aside. Dump the flour mix into a stainless-steel bowl and, with a fork slowly blend int he milk and egg mix until the dough just barely begins to come together. If your mixture is still not coming together add remaining 2 tablespoons of milk (one at a time) to get the mix to be workable. Turn the dough out onto a floured work surface and knead with the palms of your hands, folding the dough over several times, until it just begins to look homogenous. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low, stirring occasionally, until thick. Add chicken and vegetable mixture and stir to fully incorporate. Remove from heat and set aside.
Line a baking sheet with parchment paper. Your pockets will require 2 cut-outs of pie dough. Using a slotted spoon place a tablespoon or more of pie filling onto the center of the bottom pie crust. Take the other crust and place it on top of the mixture. Using your fingers gently fold the edges over and pinch to seal the crust. Follow this by pleating the edges with the prongs of a fork. Place on parchment paper. Take the 2 tablespoons of melted butter and lightly coat the top of each pie. Bake at 375° for 12 - 15 minutes or until golden brown.
If you would like to make Chicken Pot Pie Bites simply use one cut-out of pie crust, place filling in center, fold in half and pleat. These are great for winter parties where you want a heavier appetizer.
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