Chickenpocketpies Recipes

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.

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.

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:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• Combine broth and half and half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper; add chicken and stir well.
• Pour into shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

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.

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.