Chicken Pot Pie Pockets - Urban Meadow®

Chicken Pot Pie Pockets - Urban Meadow®

Prep Time

45 minutes

Cook Time

30 minutes

Total Time

1 hours 15 minutes

Yields

40

Directions

  1. Preheat oven to 375 degrees
  2. Add 2 tbsp of butter to a skillet and sauté 1/2 an onion until softened to it. Add peas and carrots and sprinkle flour over the pot
  3. Raise heat to medium and add chicken broth. Add chicken to pan and cook until sauce is thick, continuously stirring the mixture. Season with salt and pepper
  4. Place pastry square on baking sheet and spoon mixture into the center. Then wet the edges with your finger to seal
  5. Brush the tops of each pocket with melted butter and score the edges
  6. Bake until golden brown

Ingredients

  • 1 (10 oz) pkg ea Urban Meadow® frozen peas & carrots
  • 3 stalks ea celery, chopped
  • 1/3 cup ea Urban Meadow® salted butter
  • 1 ea medium white onion, chopped
  • 1/3 cup ea Urban Meadow® all purpose flour
  • to taste ea Urban Meadow® salt & black pepper
  • 2 cups ea chicken broth
  • 1 cup ea Urban Meadow® whole milk
  • 2 (14.1 oz) pkg ea refrigerated pie crust
  • 1 ea rotisserie chicken, shredded