Individual Chicken Potpie Pockets

Rachael Ray's Big Orange Book

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 2  tablespoons butter, plus more to grease the baking sheet
• 2  tablespoons all-purpose flour, plus more for dusting
• 1⁄2 cup  chicken stock
• 1⁄4 cup milk or 1⁄4 cup half-and-half
•  salt
•  pepper
• 1  teaspoon Dijon mustard
• 1  cup  finely chopped cooked chicken meat
• 2  scallions, finely chopped
• 1⁄4 cup  frozen tiny green peas
• 1  small carrot, grated and finely chopped
• 2  tablespoons fresh dill, finely chopped
• 2  sheets  prepared puff pastry, defrosted
• 1  egg, lightly beaten with a splash of water

Directions

1. Preheat the oven to 400°.
2. Heat the 2 tablespoons of butter in a small skillet over medium heat.
3. When it melts, whisk in the flour and cook for 1 minute, then whisk in the stock and milk.
4. Season with salt and pepper, cook for a couple of minutes until thickened, then stir in the mustard; remove from the heat.
5. Combine the chicken, scallions, peas, carrots, and dill in a mixing bowl.
6. Pour the sauce over the mixture and stir to combine.
7. Grease a baking sheet lightly with butter; dust your work surface lightly with flour and roll out one sheet of dough to the thickness of a nickel, and cut into quarters.
8. Cut each quarter into 2 triangles.
9. Transfer the triangles to the baking sheet and make 8 more triangles with the second sheet of dough.
10. Divide the filling among 8 triangles on the baking sheet, leaving a little room at the edges to seal the pockets.
11. Brush the edges with egg wash and place a second triangle on top; press the edges to seal or crimp with the tines of a fork.
12. Brush the tops of the pockets with more egg wash and cut a small x in the top of each one to vent.
13. Bake for 20 minutes, or until deeply golden and crisp; serve hot.