These little pastry pockets are made in a muffin tin and filled with chicken pot pie filling.
Course Appetizer, Snack
Keyword chicken, pot pie
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
Author Lyuba Brooke
2sheets of puff pastry
3-4Tyson crispy chicken strips
2Tbspcanola oil for cooking
1small yellow onion
2lg garlic cloves
1/2cupheavy whipping cream
Fresh cracked black pepper
1egg for brushing
Defrost puff pastry and cover it so it won't dry out.
Preheat the oven to 400 and pre-bake the chicken strips until just done. (Once chicken strips are done, set them aside.)
In a medium cooking pan, preheat oil over medium heat.
Add diced yellow onion and carrots, saute until onion is transparent.
Add peas, corn, and pressed garlic. Stir well and let the veggies cook for a few minutes, until soft.
Sprinkle flour over veggies, mix well and pour in chicken stock and heavy cream while stirring. Add salt and pepper and keep stirring for a couple of minutes, until liquid is thickened. Take off heat.
Dice cooked chicken strips and mix them in with the veggies.
Cut puff pastry sheets in 4 squares each. (You will have 8 squares total.)
Grease muffin pan and gently place each pastry square into muffin cups.
Full each pastry cup with the chicken pot pie filling.
Once the cups are filled, bring the edges of the dough together over the filling and press them together to seal.
Whisk the egg and brush every pot pie pocket top with the egg-wash.
Bake for 27-30 minutes.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.