Savory Chicken Pocket Pies Are a Clever Way to Enjoy Your Favorite Comfort Food
While chicken pot pie is a beloved family dinner, it’s also a bit of a beast. There’s the rolling of the pie dough, the making of the filling, the assembly of the pie itself, and the baking. These savory hand pies ditch all the fuss to result in something that’s just as comforting and crowd-pleasing, and even more interesting and fun to eat.
Swap in frozen puff pastry for the homemade pie dough, make a quick and rich filling with Campbell’s® Condensed Cream of Chicken Soup and a bag of frozen veggies, and in less than 30 minutes you have individual pies that are sure to elicit mmmm’s from the whole family.
How to Improve on Iconic Chicken Pot Pie? Make It Hand-Held
Nothing against classic pot pie, but it could use a spruce-up. Campbell’s® Condensed Cream of Chicken Soup is the secret to modernizing the savory pie and making it even more fun. When you combine the rich and creamy soup with frozen peas and carrots, you have an instant pot pie filling that’s already packed with flavor. All you need to do is tuck it into buttery triangles of puff pastry. These mini hand-pies are small enough to enjoy as an appetizer or a snack, but it’s also all too easy to eat a pile of them and call them dinner. You can even freeze them to bake for another day, so we highly suggest doubling the batch.
Savory Chicken Pocket Pies
Prep time 20 minutes
Cook time 15 minutes to 17 minutes
Makes 18
Nutritional Info
Ingredients
- 1
(17-ounce) box frozen puff pastry (2 sheets)
- 2 tablespoons
fresh parsley leaves
- 1 tablespoon
fresh thyme
- 1
(10.5-ounce) can Campbell’s® Condensed Cream of Chicken Soup
- 1 cup
frozen peas and carrots or frozen mixed vegetables (do not thaw)
- 1 tablespoon
Dijon mustard
- 1/2 teaspoon
onion powder
- 1/4 teaspoon
garlic powder
- 1/4 teaspoon
freshly ground black pepper
- 1
large egg yolk
Instructions
Thaw 1 (17-ounce) box frozen puff pastry (2 sheets) in the refrigerator according to package directions. Refrigerate until ready to use.
Finely chop 2 tablespoons fresh parsley leaves and 1 tablespoon fresh thyme.
Add 1 can Campbell’s® Condensed Cream of Chicken Soup, 1 cup frozen peas and carrots, 1 tablespoon Dijon mustard, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, parsley, and thyme to a large bowl, and stir to combine.
Unroll or unfold one of the puff pastry sheets onto a cutting board. Use a rolling pin to roll the pastry into a 12x12-inch square. Cut 9 (4 -x4-inch) squares from the pastry. Place 1 to 1 1/2 tablespoons of filling onto the center of each square of dough. Fold the top corner of the dough over the filling to create a triangle. Press out any air, and then crimp the edges with a fork. Transfer the pastries to a parchment-lined baking sheet. Repeat with remaining pastry and filling and transfer to a second parchment-lined baking sheet.
Refrigerate at least 10 minutes or up to 1 hour.
When ready to bake, arrange a rack in the middle of the oven and heat the oven to 400°F.
Whisk 1 large egg yolk and 1 tablespoon water together in a small bowl. Brush the egg wash over the top of each pastry. Bake until puffed, crispy, and deep golden brown, 15 to 17 minutes.
Recipe Notes
Storage: The pies are best eaten the day they are baked. Refrigerate leftovers in an airtight container for up to 3 days.
Make ahead: Freeze unbaked pies on a parchment-lined baking sheet until solid, then transfer to a freezer zip-top bag for up to 3 months. Bake on a parchment-lined baking sheet at 400°F until puffed, crispy, and deep golden brown, 17 to 19 minutes.