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#CHICKEN #POT #PIE #POCKETS

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CHICKEN POT PIE POCKETS

 These little pastry pockets are made in a muffin tin and filled with chicken pot pie filling.


Ingredients
  • 2 sheets of puff pastry
  • 3-4 Tyson crispy chicken strips
  • 2 Tbsp canola oil for cooking
  • 1 small yellow onion
  • 1 lg carrot
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 2 lg garlic cloves
  • 1 Tbsp flour
  • 1/2 cup chicken stock
  • 1/2 cup heavy whipping cream
  • Salt
  • Fresh cracked black pepper
  • 1 egg for brushing


Instructions
  • Defrost puff pastry and cover it so it won't dry out.
  • Preheat the oven to 400 and pre-bake the chicken strips until just done. (Once chicken strips are done, set them aside.)
  • In a medium cooking pan, preheat oil over medium heat.
  • Add diced yellow onion and carrots, saute until onion is transparent.
  • Add peas, corn, and pressed garlic. Stir well and let the veggies cook for a few minutes, until soft.
  • Sprinkle flour over veggies, mix well and pour in chicken stock and heavy cream while stirring. Add salt and pepper and keep stirring for a couple of minutes, until liquid is thickened. Take off heat.