Best 6 Savory Chicken Pocket Pies Recipes

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Savory chicken pocket pies are a delightful and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a golden-brown, flaky crust and a savory, comforting filling, these individual pies are sure to be a hit with people of all ages. Whether you prefer a classic chicken pot pie filling or something more creative, there are endless variations to suit your taste. So gather your ingredients and preheat your oven, because it's time to embark on a culinary journey to create the perfect savory chicken pocket pie.

Let's cook with our recipes!

SAVORY CHICKEN POCKET PIES



Savory Chicken Pocket Pies image

These handheld pies can go directly from the freezer to the oven to bake. From frozen, place on a baking sheet, brush with egg wash, and bake according to the recipe but for a few extra minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 10 pocket pies

Number Of Ingredients 11

1 3-pound chicken (to get 1 heaping cup of shredded meat; you can freeze remainder for other recipes)
2 tablespoons unsalted butter
1/2 cup chopped onion
1/3 cup chopped celery (1 large stalk)
1/3 cup chopped carrot (1 carrot)
1/2 teaspoon coarse salt
2 tablespoons all-purpose flour
1 1/2 cups chicken broth (from the reduced poaching liquid)
1/4 cup grated Parmesan cheese
Cream Cheese Pastry Dough
1 large egg, for egg wash

Steps:

  • Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce the heat, and simmer for 50 minutes. Skim and discard any foam as it rises on the surface. Remove the chicken to cool continue to boil the broth to reduce and concentrate to about 1 quart. Remove the meat from the chicken and shred.
  • To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
  • Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
  • To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.
  • Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.

SAVORY CHICKEN POT PIES



Savory Chicken Pot Pies image

Yield 6 Servings

Number Of Ingredients 18

1 package (17.3 ounces) frozen puff pastry, 2 sheets, thawed in refrigerator
1/2 cup (1 stick) butter, divided
1 medium onion, chopped
1 cup diced carrots, 1/2-inch dice
1 cup diced celery, 1/2-inch dice
1 cup fresh peas Substitutions
1 cup diced zucchini, 1/2-inch dice
1/2 cup dry white wine
4 cups shredded roast chicken, without skin
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon freshly ground McCormick Gourmet™ Black Peppercorns, Whole Tellicherry , divided
3 cups Kitchen Basics® Original Chicken Stock
2 tablespoons McCormick Gourmet™ Thyme
1 tablespoon McCormick Gourmet™ Rosemary, Crushed
1/3 cup flour
1 cup heavy cream
Special equipment:
6 ramekins, 8 or 10 ounce

Steps:

  • Using one of the ramekins as a template, trace 6 circles from puff pastry sheets, adding 1-inch for overhang on all sides. Place on tray. Cover with plastic wrap. Refrigerate until ready to use.
  • Preheat oven to 400°F. Melt 4 tablespoons of the butter in large skillet on medium-high heat. Add onions, carrots and celery; cook and stir 5 minutes. Add peas and zucchini; cook and stir 3 minutes or until tender. Add wine to skillet; bring to boil. Stir in chicken. Season with 1/2 teaspoon of the sea salt and 1/4 teaspoon of the pepper. Set aside.
  • Bring stock, thyme and rosemary to boil in medium saucepan. Reduce heat to low; cover and simmer until ready to use. Melt remaining 4 tablespoons butter in medium saucepan on medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to medium-low; cook and stir 2 minutes or until mixture turns golden. Immediately add 1 cup of the stock, whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on medium-high heat and boil 1 minute or until sauce is thick. Season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper.
  • Pour sauce over mixture in skillet. Toss gently until well coated. Fill each ramekin about 3/4 full with chicken mixture. Place a pastry round on top of each ramekin. Press excess pastry firmly all around side of ramekin. Cut slits in pastry. Place ramekins on baking sheet.
  • Bake 20 to 25 minutes or until pastry is puffed and golden brown. Serve immediately.

CHICKEN POCKET PIES



Chicken Pocket Pies image

I got the idea from a show on TV and I changed it up a little. This is a great dinner idea for those hungry men in your life! Very filling!

Provided by Juju Bee

Categories     Savory Pies

Time 35m

Yield 5 serving(s)

Number Of Ingredients 15

1 (8 ounce) can refrigerated crescent dinner rolls
2 boneless skinless chicken breasts
1 -2 tablespoon garlic salt
1/2 cup onion
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons flour
1 cup chicken broth
water (if needed)
2 tablespoons sour cream
2 tablespoons ranch dressing
2 -3 slices bacon
1 cup cheddar cheese

Steps:

  • Cut chicken into super thin strips, about 1 inch long; chop Onions into the same shape and size as the chicken.
  • Heat a skillet over high heat adding 1 tbsp each oil and butter.
  • Season chicken with garlic salt, and add to the hot skillet.
  • Add onions to pan and caramelize as the chicken cooks through.
  • Remove chicken and onions from pan and set aside.
  • Using the chicken and onion drippings create a pan gravy by adding 1 tablespoons more oil and butter and flour directly to chicken pan.
  • Let cook for a minute or two, stirring constantly.
  • Add chicken broth and let simmer and reduce until thickened, adding water if needed.
  • When sauce thickens, add sour cream and ranch dressing stirring until well blended.
  • Pour some of the gravy over the chicken onion mixture just until coated- Not dripping wet!
  • Cook bacon in a pan until crisp; set aside.
  • Separate crescent triangles and roll out a bit.
  • In the center of the rolled-out biscuit add 3 tbsp chicken, some crumbled bacon, and 2 tablespoons of cheese.
  • Top with another crescent triangle, sealing by taking a fork, and pinching the ends shut.
  • Poke top of Pocket Pies to let steam out.
  • Place on a baking sheet, and bake according to crescent directions.

SAVORY CHICKEN POT PIES



Savory Chicken Pot Pies image

My entry for a Hidden Valley Ranch recipe contest. The secret-weapon ingredient in this recipe IS Hidden Valley Original Ranch Dressing. It gives the filling a savory, succulent butter flavor -- without the heaviness of butter-and-cream-based pies.

Provided by The Spice Guru

Categories     Low Cholesterol

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 22

2 quarts boiling water, moderately salted
1 1/2 teaspoons poultry seasoning, divided
1 cup red potatoes, cut to 1/2-inch dice
1 cup celery, cut to 1/2-inch dice
1 cup button mushroom, sliced to 1/4-inch
2 tablespoons fresh chives, snipped
2 tablespoons fresh parsley, minced
1 1/2 cups frozen mixed vegetables
3/4 cup frozen petite whole onion
2 (14 ounce) cans chicken broth
1 cup cold water
3/4 cup all-purpose flour
1/3 cup Hidden Valley® Original Ranch® Dressing
1 teaspoon Worcestershire sauce
1 teaspoon paprika
remaining poultry seasoning
1/8 teaspoon ground turmeric
salt & freshly ground black pepper, to taste
2 (12 ounce) cans premium chunk chicken breasts, in water
1 (15 ounce) package refrigerated roll-out pie crusts
1 beaten egg
1 tablespoon water

Steps:

  • NOTE: THIS MAY BE PREPARED AS ONE LARGE CHICKEN POT PIE IF DESIRED (THOUGH I PREFER THE NEATER, VISUALLY IMPRESSIVE INDIVIDUAL PIES). TO PREPARE A FAMILY-SIZED PIE, POUR FILLING INTO GREASED 9 X 13 BAKING DISH THEN TOP WITH A PASTRY, PUFF PASTRY OR BISCUIT DOUGH (SEE PHOTOS, BUT I DON'T PARTICULARLY CARE FOR THE BISCUIT DOUGH VARIATION -- SOGGY, CHEWY AND JUST "MEH" -- DON'T SAY I DIDN'T WARN YOU!). (STEP ONE): PREHEAT oven to 425°F ; SELECT 5-6 ovenproof bowls or ramekins to hold 1 1/2 cups filling, leaving at least 3/4 inch space free below bowl rims.
  • PREP the fresh vegetables to specifications.
  • IN a large saucepan with lid over medium heat, add the salted water, 3/4 teaspoon of the poultry seasoning (reserving 3/4 teaspoon) and all vegetables; BRING to a full boil; REDUCE heat to medium; COVER and cook until vegetables are firm-tender (about 3 minutes); REMOVE from heat; DRAIN vegetables in a colander placed in sink (let set until needed).
  • IN the same large saucepan, combine the chicken broth and cold water; VIGOROUSLY whisk the flour until smooth; ADD the Hidden Valley Ranch Dressing, Worcestershire sauce, paprika, the remaining 3/4 teaspoon poultry seasoning, and ground turmeric; BRING to a boil; REDUCE heat to medium-low; COOK mixture, whisking as needed, until fully thickened.
  • FOLD in the drained vegetables and canned chicken including broth, until blended; SEASON to taste; SIMMER for 5 minutes.
  • SPRINKLE a large cutting board or clean flat surface with flour; UNROLL the pie dough and place one segment on a floured surface; ARRANGE inverted bakeware bowls or ramekins over dough; CUT around the perimeter of the bowls using a sharp knife; REPEAT with remaining dough to yield 6 circular crusts (re-roll dough scraps if necessary).
  • SET bowls on baking sheets; SPRAY bowl interiors with non-stick cooking spray; POUR 1 1/2 cups filling into bowls, distributing evenly; PLACE and pat dough circles over filling to cover, levelly to the edges of baking dish -- with the excess dough turned upward into a "lip"; SEAL edges well.
  • WHISK one egg with 1 tablespoon water for the GLAZE; BRUSH dough crust tops evenly and thoroughly for even browning; CUT slits around the center of each prepared pastry to vent.
  • BAKE pies on the center oven rack for 30 minutes, or until golden brown; LET pies cool slightly before serving.
  • SERVE and enjoy.

Nutrition Facts : Calories 754.8, Fat 41.5, SaturatedFat 10.2, Cholesterol 108, Sodium 1073.9, Carbohydrate 58.6, Fiber 6.6, Sugar 2.8, Protein 36.6

SAVORY CHICKEN POTPIE



Savory Chicken Potpie image

Here is from-scratch comfort food at its finest. The pies might take a while to prepare, but the chunky chicken and veggies in the creamy sauce and flaky crust will impress and satisfy! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 4 servings.

Number Of Ingredients 22

1 broiler/fryer chicken, cut up (3 to 4 pounds)
3 tablespoons olive oil, divided
Salt and pepper to taste
1 pound potatoes (about 2 medium), peeled and cut into 1-inch cubes
3 medium carrots, cut into 1-inch pieces
8 fresh mushrooms, quartered
2 celery ribs, cut into 1-inch pieces
1 leek, cut into 1/2-inch slices
24 frozen pearl onions
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 cup frozen peas
1 jar (2 ounces) diced pimientos, drained
1/4 cup butter, cubed
6 tablespoons all-purpose flour
4 cups chicken broth
1 package (17.3 ounces) frozen puff pastry, thawed
1 egg yolk
1/2 cup heavy whipping cream

Steps:

  • Preheat oven to 375°. Rub chicken with 1 tablespoon olive oil and season with salt and pepper to taste; transfer to a shallow roasting pan. In a large bowl, toss potatoes, carrots, mushrooms, celery, leek, onions and garlic with herbs and remaining oil; place around chicken., Bake, uncovered, 1 hour or until chicken juices run clear and vegetables are tender. Remove chicken from pan to cool. Remove vegetables with a slotted spoon to a large bowl; add peas and pimientos. Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat, reserving 2 tablespoons fat., Increase oven setting to 400°. In a large saucepan, melt butter with reserved fat over medium heat. Stir in flour until blended. Gradually whisk in broth and cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir into vegetables., Remove chicken from bones; discard skin and bones. Cut chicken into 3/4-in. pieces; stir into gravy mixture. Divide among four 12-oz. ovenproof bowls or place in a 2-qt. baking dish., Unfold puff pastry. Roll to 1/8-in. thickness; cut out four circles to fit ramekins. Place dough over chicken mixture, pressing to seal edges. In a small bowl, whisk egg yolk with cream; brush over pastry. Place potpies on a baking sheet. Bake 20-25 minutes or until lightly browned.

Nutrition Facts :

SAVORY INDIVIDUAL CHICKEN POT PIES



Savory Individual Chicken Pot Pies image

Homemade goodness with a savory flair, sure to warm their hearts and their bellies. With warm and tender chicken, and a crispy, flaky crust, this will sure be a welcome dinner for those cold winter nights.

Provided by Tina Warren Lambert

Time 2h

Yield 6

Number Of Ingredients 20

7 tablespoons unsalted butter, divided
5 medium leeks (white and pale green parts only), chopped
1 medium onion, chopped
3 stalks celery, chopped, divided
2 cloves garlic, minced
8 cups low-sodium chicken broth
8 small Yukon Gold potatoes, chopped
2 large bay leaves
¼ teaspoon ground white pepper
1 pinch salt, or to taste
1 pinch dried thyme, or to taste
1 pinch dried sage, or to taste
1 pinch dried rosemary, or to taste
¾ cup heavy cream
4 medium carrots, sliced
½ cup frozen peas
4 cups diced cooked chicken breast
1 large egg, beaten
1 tablespoon water
1 (17.5 ounce) package frozen puff pastry, thawed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Lightly grease six 12-ounce oven-safe ramekins and place on the baking sheet for easy cleanup.
  • Melt 4 tablespoons butter in a pot over medium-low heat. Add leeks, onion, 1/3 of the chopped celery, and garlic; saute until tender, about 5 minutes. Add broth, potatoes, and bay leaves. Season with pepper, salt, thyme, sage, and rosemary; bring to a boil. Reduce heat, cover, and simmer for at least 25 minutes.
  • Remove bay leaves. Use an immersion blender to emulsify the liquid.
  • Slowly stir in heavy cream. Add remaining 3 tablespoons butter with carrots, peas, and remaining celery. Stir in chicken. Cover and simmer for about 15 minutes.
  • Mix egg and water together and set aside for egg wash.
  • Roll puff pastry out slightly. Flip one of the prepared ramekins upside-down on the pastry; cut out circles 1/2 inch larger than the ramekin.
  • Fill each ramekin 3/4 full with the chicken mixture; do not fill to the top or it will make a mess in your oven. Place cut rounds of puff pastry over the tops and press around the edges to seal. Brush egg wash over each. Be sure to put a few knife slits on top of each pie to allow to vent.
  • Bake in the preheated oven until the pastry is a golden brown, about 30 minutes. Let cool at room temperature for 10 to 12 minutes before serving.

Nutrition Facts : Calories 1064.5 calories, Carbohydrate 80.1 g, Cholesterol 182.7 mg, Fat 64.5 g, Fiber 7 g, Protein 42.8 g, SaturatedFat 26.1 g, Sodium 543.7 mg, Sugar 8.4 g

Tips:

  • Use a variety of vegetables. This will add flavor, texture, and nutrients to your pies.
  • Don't overcook the chicken. The chicken should be cooked through, but not dry.
  • Use a flavorful cheese. This will help to balance out the other ingredients in the pie.
  • Be careful not to overfill the pies. The pies should be full, but not so full that they burst open.
  • Bake the pies until they are golden brown. This will ensure that the crust is cooked through and the filling is hot and bubbly.

Conclusion:

Savory chicken pocket pies are a delicious and easy-to-make meal. They are perfect for a quick lunch or dinner, and they can also be made ahead of time and frozen. With a variety of fillings to choose from, there is sure to be a chicken pocket pie that everyone will enjoy.

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