A Southern Grace: Chicken Pot Pie Purses

Chicken Pot Pie Purses


Makes 12 purses

  • 2 sheets puff pastry, thawed
  • 1 tablespoon butter
  • 1-1/2 cups cubed cooked boneless, skinless chicken breast
  • 1 onion, diced 1 celery rib, thinly sliced
  • 1 carrot, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/4 teaspoon dried thyme
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • Salt and freshly cracked black pepper
  • 1 egg, for brushing
Preheat the oven to 400 degrees F and spray a muffin tin with nonstick spray.
Melt the butter in a skillet over medium heat.
Sauté onion, celery, and carrots until softened, about 10 minutes.
Add peas and corn; sauté 3 minutes.
Add thyme and chicken and remove the mixture from the skillet.
Sprinkle flour over veggies and chicken, mix well, and pour the milk while stirring.
Add salt and pepper and keep stirring for a couple of minutes, until liquid is thickened. Take off heat.
Roll the puff pastry out to rectangles about 8x12" and cut into six 4x4" squares.
Gently place the pastry squares into the muffin cups.
Distribute the chicken pot pie filling evenly among the cups, then bring the edges of the dough together over the filling and press them together to seal.
Whisk the egg and brush every pot pie pocket top with the egg-wash.
Bake for 27-30 minutes, until browned and bubbly.

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