Chicken Pot Pie Pockets Recipe
- by Chef David Rose
- Last updated Jan 16, 2023
Whether it’s the middle of winter and you’re searching for a cozy meal to warm you up or if you’re just in the mood for some good old fashioned comfort food, this chicken pot pie pockets recipe is like a warm hug on a plate! But this isn’t your grandma’s recipe – it’s been updated and modernized to deliver a uniquely delicious experience welcome at any and every 21st century dinner table.
Why We Love This Chicken Recipe
Get ready to bite into mouthwatering, cozy nostalgia that will stick to your ribs – and warm your heart. Combining perfectly seasoned, juicy, tender chicken with a nutritious mixture of earthy carrots, buttery-sweet corn, nutty green beans, and savory peas, all wrapped up in wonderfully flaky and light puff pastry hand-held pockets, this instant classic can be enjoyed during a sit-down dinner or, for the more adventurous, on-the-go!
Tools You’ll Need Before You Start
- 1 Large Cast-Iron Pan
- 1 Whisk
- 1 Large Bowl
- 1 Basting Brush
- 2 Parchment-Lined Full Sheet Trays
How to Make Chicken Pot Pie Pockets
It’s the first word of the dish and the most important ingredient: chicken. To truly create an out-of-this-world chicken pot pie pocket, you need to start with only the best. That’s why we’re making this portable beauty with Omaha Steaks Butcher’s Cut Chicken Breasts. These aren’t your standard grocery store chicken breasts, though. They’re extra-trimmed by master butchers, air-chilled for a juicier, more tender bite, antibiotic-free, and super-sized at a whopping 7 ounces for super-sized appetites. Are you ready to tuck into cozy perfection? Let’s get started!
1. Prep That Poultry
Kick things off by readying your mouthwatering Omaha Steaks Butcher’s Cut Chicken Breasts. Thaw the chicken in the refrigerator overnight, then pat dry with paper towels so your seasonings will stick better and dice into 1-inch cubes. Next, season the cubed pieces with salt, pepper, garlic, and onion powder, tossing until thoroughly coated in yummy goodness, then bring the cubes to room temperature on your countertop.
2. Chick it Up a Notch
Now that your chicken is prepped, it’s time to start cooking! Add vegetable oil to a large cast-iron pan and bring it to medium-high heat. Add your diced chicken and sauté for about 4 to 5 minutes, until chicken is cooked through and golden brown. Then reduce heat to medium and add 2 tablespoons of unsalted butter and onions to the pan, sautéing until lightly browned, which should only take one minute.
3. Bring All the Ingredients to the Party
You’ve got the chicken – now it’s time to turn it into pot pie. Add your thawed veggie mix of carrots, corn, green beans, and peas to the pan with just a pinch of salt and pepper, then sauté the mixture for about 90 seconds, or until it’s warmed throughout and tender.
Remove all contents from the pan and then add 4 tablespoons of unsalted butter and half a cup of flour. Simply whisk on medium heat until blond roux – named for its off-white color and buttery flavor – forms and all clumps are gone, which should take about 1 minute. This roux will act as a thickening agent for that heavenly consistency your pot pie pockets deserve!
Next, add your chicken stock, milk, heavy cream, a pinch of salt and pepper, Worcestershire sauce, and hot sauce and bring to a boil and thickened viscosity over 2 to 3 minutes. Once your sauce has thickened, you’re ready to whisk in the cheddar cheese until its fully incorporated.
Ready to bring it all together? Fold back in cooked chicken and sautéed vegetables (which is just a fancy way of saying to gently mix it in with the other ingredients), reduce to medium heat, and cook for another 3 to 4 minutes, seasoning to taste with salt and pepper. Finally, pour the entire mixture into a large bowl and place uncovered in your refrigerator for 2 to 3 hours until it’s solidified and cold.
4. Puff Yourself Up – We’re Almost Done!
Once your pot pie mixture is solid and cold, remove the 4 frozen puff pastry sheets from the freezer and place on a floured surface for about 40 minutes or until they’re malleable. Then unfold the sheets and preheat your oven to 400 degrees F.
Next, cut each pastry sheet in half widthwise, creating 8 puff pastry squares, brush your egg wash on all four sides of the squares, and then spoon about 1/4 cup of pot pie mixture in the center of each puff pastry square.
Now fold the longer side of the puff pastry over the pot pie filling in each square and seal them by crimping with a fork on all sides except the folded side. Place the squares on your 2 parchment-lined full sheet trays (4 puff pastry squares on each sheet tray so they have space to breath) and brush all over the top areas with the egg wash. And lastly, place sheets in your preheated oven and bake until the exterior is golden brown and crispy, which should take about 15 to 18 minutes, then dig in and enjoy!
Chicken Pot Pie Pockets
Equipment
- parchment paper
Ingredients
- 3 Omaha Steaks Butcher’s Cut Air-Chilled Chicken Breasts
- 4 ready-to-bake puff pastry sheets
- 1/2 medium yellow onion, small diced
- 2 garlic cloves, minced
- 6 oz. frozen mixed vegetables, diced carrots, corn, green beans, peas, thawed
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/ teaspoon onion powder
- 6 tablespoons unsalted butter
- 1/2 cup flour
- 1/2 cup chicken stock
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup cheddar cheese
- 2 eggs + 1/4 cup water whisked together, egg wash
- 1 teaspoon Worcestershire sauce
- 2 dashes hot sauce
- 4 tablespoons vegetable oil
Instructions
- Thaw chicken breasts in refrigerator overnight. Remove from refrigerator, pat dry with paper towels, and dice into 1” cubes.
- Season with salt, pepper, garlic, and onion powder. Toss until thoroughly coated and bring to room temperature on countertop.
- In a large cast-iron pan, add vegetable oil and bring to medium-high heat, sauté diced chicken breasts about 4 to 5 minutes until chicken is cooked through and golden brown
- Reduce pan to medium heat and add 2 tablespoons unsalted butter and onions to pan. Sauté until lightly browned – about 1 minute.
- Add thawed vegetables to pan, a pinch of salt and pepper, and sauté about 90 seconds until warmed throughout and tender. Remove all contents from pan.
- Add 4 tablespoons unsalted butter and 1/2 cup flour and whisk on medium heat until blond roux forms and clumps are gone – about 1 minute.
- Add chicken stock, milk, and heavy cream, a pinch of salt and pepper, Worcestershire sauce, and hot sauce and bring to a boil and thickened – about 2 to 3 minutes.
- Once sauce thickens, whisk in cheddar cheese until fully incorporated, fold back in cooked chicken and sautéed vegetables and reduce to medium heat. Cook for another 3 to 4 minutes and season to taste with salt and pepper.
- Pour contents into a large bowl and place uncovered into refrigerator for 2 to 3 hours until solidified and cold.
- Once pot pie mixture is cold, remove the 4 frozen puff pastry sheets from freezer and place on floured surface for about 40 minutes until malleable. Unfold sheets and preheat oven to 400F.
- Cut each pastry sheet in half, width-side, yielding 8 puff pastry squares, brush egg wash was on all four sides of puff pastry squares and spoon about 1/4 cup of pot pie mixture in the center of each puff pastry square.
- Fold the longer side of the puff pastry over the pot pie filling in each square, and seal with a fork on all sides except the folded side.
- Place the squares on 2 parchment-lined full sheet trays, 4 puff pastry squares on each sheet tray and brush all over the top areas of the puff pastry with egg wash. Place in preheated oven and bake until golden brown and crispy exterior – about 15 to 18 minutes.
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