Chicken Pot Pie Pocket

These are the best things ever. The whole house smells like chicken pot pie, image how wonderful that is. It is almost as good as it tastes! Yummy and portable! Perfect.

Ingredients for amazing pastry dough:

• 8 tbs or 1 stick butter at room temperature
• 4 ounces cream cheese at room temperature
• 1/4 cup heavy cream
• 1 1/2 cups flour
• 1/2 teaspoon coarse salt
• 1 large egg + 1 tbs water for egg wash

Combine butter, cream cheese and heavy cream in stand mixer. Add salt and flour, mix until combined.

Form into two balls and wrap each with plastic film.

Chill in fridge for at least 30 minutes.

Roll out each ball of dough to about 12" diameter. Find a bowl about 6" diameter to use as cookie-cutter. Make about three circles from each ball of dough and use remaining dough from both to make two more circles, for eight total.

Chicken Pot Pie Filling:

• 2 tbs butter
• 1/2 cup chopped onion
• 1/3 cup celery
• 1/2 cup chopped carrot
• 1/4 cup frozen peas
• 1 tbs fresh minced oregano
• 1 tbs fresh minced sage
• 1 heaping cup shredded chicken cooked
• 2 tbs flour
• 1/2 coarse salt
• 1 1/2 cup chicken broth
• 1/4 cup cream
• 1/4 cup parmesan cheese
• 2 tbs corn starch

Heat the butter and saute the onion, celery and carrot for about 2-3 minutes.

Add salt and flour and cook one more minute to thicken.

Add stock, peas, chicken, oregano, sage, cheese, corn starch and cream and heat for about 1-2 minutes.

Cool in fridge.

Preheat oven to 350 degrees.

Line baking sheet with parchment paper.

Fill each circle with about 1/4 cup filling.

Wet edge of pocket, close and secure edge with fork.

Poke pocket with fork twice and brush with egg wash (1 egg + 1 tbs water whisked together).

Cook in 350 degree oven for 20-25 minutes.