Chicken pocket pies

This is my new favorite pie recipe, and that's saying a lot for somebody with such a strong sweet tooth as myself!  It's like a chicken pot pie without the mess.





These little pies are pretty quick to make if you have a bit of roast chicken and pie crust dough on hand.  I cheated and used store-bought pie crust this time.

They're also pretty quick to eat:  I should've taken a picture of them before dinner, because by the next morning all the leftovers were history.  Maybe someday I'll find out if they freeze as well as the recipe suggests.

Enjoy!

Chicken Pocket Pies
(adapted from this recipe http://www.marthastewart.com/344205/savory-chicken-pocket-pies)

Ingredients:

1 heaping cup of shredded chicken
2 Tbsp unsalted butter
1/2 c each chopped onion, celery, carrot
1/2 tsp salt
2 Tbsp flour, plus extra for rolling dough
1 1/2 c chicken broth
1/4 c grated cheese
Cooking spray or butter to grease baking sheet
Two 9" pie crusts
a small bowl of water
1 egg + 1 Tbsp water (for egg wash)

Directions:

1. Melt butter in a medium-sized skillet and add the onion, celery, and carrot.  Saute until tender.
2. Stir in salt and flour and cook for one minute.
3. Add chicken broth and stir until thickened.
4. Stir in the chicken and cheese, transfer to a bowl, then cool in the fridge while you prep the pie crusts.
5. Preheat oven to 375 and grease a baking sheet.
6. Roll out the pie crust on a floured surface and cut circle into fourths.

7. Place a big spoonful of filling on each bit of dough.  Wet the edges of the dough with the water, then fold the dough over to form a triangle.  Pinch the edges of the dough together and crimp with a fork.
8. Prep all 8 pies, then put them (on the baking sheet) in the fridge to chill for a few minutes.
9. Prick wach pie twice with a fork, brush with the egg wash, and bake for 20-25 minutes.
10.  Let them rest for 5 minutes before serving - if you can wait that long!