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