Chicken Pot Pie Hand Pockets

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 Carrot, large
  • 2 cloves Garlic
  • 1 cup Kernal corn, whole
  • 1 Onion, small
  • 1 cup Peas, sweet
  • 2 Red potatoes, medium

• Refrigerated

  • 1 Egg

• Canned Goods

  • 2 cups Chicken stock or broth

• Baking & Spices

  • 1/2 tsp Celery seed
  • 1/4 cup Flour
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 18-count package Empanada wrappers for baking or you can make them using the pastry in this recipe

• Dairy

  • 1/2 cup Whole milk

Found on gringalicious.com

Description

Ingredients

• 2 cups cooked chicken, cut into small cubes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 medium red potatoes (peeled if desired), chopped into small cubes
• 1 extra large carrot, chopped
• 2 cups chicken stock or broth
• 1 cup sweet peas
• 1 cup whole kernal corn
• 1/2 teaspoon celery seed
• 1/2 cup whole milk
• 1/4 cup flour
• salt and pepper to taste
• 1 18-count package empanada wrappers for baking or you can make them using the pastry in this recipe
• 1 egg + 1 tablespoon water

Directions

• In a large skillet, saute onion, garlic, carrots, and potatoes for 6 to 7 minutes until browned. Pour in chicken broth, celery seed, peas, and corn, and bring to a boil. Cook for about 25 minutes, stirring occssionally until potatoes are fork tender then reduce heat to medium low.
• Whisk milk and flour in a small bowl until smooth and pour into pot. Continue stirring until mixture begins to thicken. Add chicken, then salt and pepper to taste then remove from heat and allow it to cool for about 15 minutes.
• Heat oven to 375 degrees F (190 C). Spoon about 3 tablespoons of filling into the center of each wrapper. Wet the edges with water and and fold in half to form little half-moon shaped empanadas. Press edges together to seal and place them on a parchment lined baking tray. Use a sharp knife to make small slits in each empanada to vent while baking. Whisk the egg and water in a small bowl and brush it onto the the empanadas with a pastry brush to coat well.
• Bake for 25 - 30 minutes until they start to turn golden brown. Remove from oven and allow to cool for a few minutes before serving.