Chicken Relleno Pocket Pies Recipes

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.

Steps:

• Place chicken in a large skillet over medium-high heat. Cover and cook, stirring halfway, until no longer pink in the center, 6 to 12 minutes.
• Pour half the chicken broth into the skillet with the chicken. Add frozen vegetables, dehydrated onion, granulated garlic, minced garlic, gravy mix, and salt. Stir and cover; reduce heat to medium and cook until flavors meld, about 8 minutes. Add instant potatoes and stir until incorporated. Add remaining chicken broth and stir. Cover and reduce heat to low; cook until thickened to your liking, about 8 minutes more.
• Remove skillet from heat and allow to cool, about 30 minutes. Pour into a container, cover, and refrigerate filling, 2 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray.
• Open and unroll dough into one continuous sheet. Place on a prepared baking sheet. Pinch all seams together, sealing them. Stretch the dough to twice its size using a small rolling pin. Score the sheet into 8 squares using a knife. Repeat with the remaining dough on the other baking sheet.
• Place 1 heaping tablespoon of filling into the center of a dough square. Pull the side up and over the mixture. Seal the edge carefully with your fingers and then using a fork. Repeat with remaining dough and filling.
• Bake in the preheated oven, watching carefully until just starting to brown, about 13 minutes. Brush pies with beaten egg and cook until dried, about 2 minutes more. Allow to cool for a few minutes before eating.

Steps:

• Heat oven to 375 degrees. Season chicken generously with salt and pepper. Roast, uncovered, for 45 minutes to 1 hour, until cooked through. Set aside until cool enough to handle.
• Remove skin and meat from bones. Chop meat roughly into 1/2-inch chunks and set aside or refrigerate, covered, for up to 2 days. (If desired, save skin, bones and pan drippings for stock.)
• Make filling: In a large skillet, melt butter over medium-high heat. Add onion and cook until softened, stirring, about 5 minutes. Add garlic, thyme and chopped mushrooms. Season mixture with salt and pepper and reduce heat to medium.
• Cook, stirring, until onions have colored slightly and mushrooms are tender, about 5 minutes. Sprinkle with flour and stir to coat. Add broth and cook, stirring, as mixture thickens. Add chicken, turn heat to low and cook 5 minutes more. Stir in crème fraîche, turn off heat, and set aside to cool. Stir in scallions and parsley. Season with salt and pepper to taste.
• Line 2 baking sheets with parchment paper. Unfold puff pastry on a lightly floured (or parchment-paper-covered) work surface. Using a rolling pin, roll out into an approximate 15-inch square. Use the tip of a knife to cut into 9 equal squares. Spoon about 3/4 cup chicken mixture into the center of each piece, then divide any remaining mixture evenly on top, so each has the same amount.
• Pick up and fold one corner of pastry over the filling to make a triangular pie. Press and pinch both edges together tightly to seal. Divide on the prepared pans.
• Brush the tops with egg wash and bake until deep golden brown, about 20 to 25 minutes. Serve warm.

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.

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 spatula 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 in 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 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, instead of snipping or cutting slits.
• 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 F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.
• To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
• To make toaster pastries:
• Preheat oven to 350 degrees F.
• Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.
• Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.
• 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.
• For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.
• Yield: enough for 10 to 15 pies
• Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.
• For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.
• Yield: enough for 10 to 15 pies

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
• Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.
• Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
• Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.

Steps:

• To Make the Easy Cornmeal Crust: Cut the butter into cubes and freeze them while you measure and mix the dry ingredients.
• Combine the flour, cornmeal, sugar and salt in a food processor and pulse three to four times to mix. Remove the butter from the freezer and scatter the cubes over the flour mixture and pulse until the mixture forms pea-size clumps.
• In a small bowl, whisk together the egg yolks and 2 tablespoons of the ice water.
• Drizzle the yolk mixture into the flour mixture and pulse just until the dough holds together. If it does not come together add the last tablespoon of ice water and pulse.
• Turn the dough out onto a clean floured work surface. Gather the dough together in a mound and knead it a few times to smooth it out. Divide it in half and gently pat and press each half into a rough rectangle, circle or square about 1 inch thick. Wrap in plastic wrap and refrigerate for 2 hours, up to 2 days.
• To Make the Pie Filling: In a large frying pan, warm 1 tablespoon of the oil over medium heat. Add half of the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute.
• Add chicken and cook, breaking it up with a wooden spoon or spatula and stirring occasionally, until opaque, about 10 minutes. Add the corn and cook until just tender, about 3 minutes. Season with salt and pepper. Pour the mixture into a large bowl and set aside.
• Return the frying pan to medium heat and add the remaining tablespoon of oil. When hot, add the remaining onion and cook, stirring occasionally, until softened, about 5 minutes. Add the butter and let it melt. Then add the flour and stir until it coats the onions evenly.
• Cook, stirring frequently, until the flour begins to turn golden, about 5 minutes. Stir in the chile powder, paprika, cumin and oregano and cook, stirring, for 1 minute.
• Increase the heat to medium-high and gradually add the 1 cup water, stirring constantly, until the mixture thickens to the consistency of a gravy, about 5 minutes. Pour the onion mixture into the chicken mixture and let cool for 10 minutes.
• Mix in the chiles, cheese and lime juice, then taste and adjust the seasoning. Let cool completely. (The mixture can be stored in an airtight container in the refrigerator for up to 2 days before continuing.).
• Preheat the oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Lightly flour a clean work surface. Remove half of the dough from the refrigerator, unwrap it, place it on the floured work surface and flour the top lightly.
• Roll out the dough into a rectangle that is roughly 9 by 12 inches. The dough should be about 1/8 inch thick.
• Using a plain or fluted pastry wheel, trim off the ragged edges. Then cut the dough into circles, squares or rectangles (the rectangels will look somewhat like a poptart), as small or as large as you like, saving the trimmings. Use 1-2 heaping tablespoons of filling for each pie, depending on how large they are, without overstuffing.
• Shape the pies, sealing the edges and crimpling decoratively, if you like. Slash or prick each pie to vent steam.
• Transfer the pies to the prepared baking sheet, spacing them about 1 inch Refrigerate, uncovered, for at least 30 minutes or up to 2 hours. Repeat the rolling, cutting, filling, and crimping with second half of the dough.
• Gather the dough scraps from both halves, form into a ball, and roll out to make a few more pastries. (Reroll the dough only once or it will bake up tough.).
• When the second baking sheet of pies is ready, place the first pan in the oven and the second in the refrigerator and then place a baking rack over a sheet of parchment on your table or counter. (This saves the surface from sticky drips.) Bake the pastries until they are golden brown on top (the sides will brown first), about 20 minutes.
• Remove from the oven and immediately. Carefully move the pastries onto the baking rack, then slip the second baking sheet into the oven. Let the pastries cool for at least 10 minutes before serving, but be sure to enjoy them warm.
• Eat or freeze these pies the day they are made. They can be frozen for up to 2 months. Reheat in a 375°F oven for about 12 minutes.
• Serve with pico de gallo and sour cream.