Chicken Pot Pie Pockets

Melt the butter in a large skillet on medium high. Add the onion, celery, mushrooms, and carrots. Saute for 6 to 7 minutes until vegetables are tender. Sprinkle in flour and cook for 1 minute more.

Add the chicken broth and stir until thickened, about 3-4 minutes. Stir in shredded chicken and the Parmesan cheese. Add salt and pepper to taste. Transfer to a bowl and cool in the refrigerator until completely cooled, about 1 hour to 1 ½ hours.

Preheat the oven to 375ºF. Line a baking sheet with parchment paper.

Flour a work surface and roll out one of the pie crusts. Using a rolling pin, roll out the dough just a little. Take a bowl that is about 5 inches in diameter and invert it on the dough, using it as a cutter to make your individual discs. I got about 6 from each pie crust.

Place ¼ cup of filling on one side of the circle. Fold over the dough to form a pocket, making sure that all the mixture is inside and toward the center. Using a fork, crimp the edges to form a seal.

Pockets can be frozen at this point. To freeze, lay on a baking sheet in a single layer in the freezer until completely frozen, then you can put the pockets in a freezer safe bag and store.

To cook, prick each pie on top twice with a fork to allow the steam to escape. Beat egg with 1 tablespoon of water and brush each pocket. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. To cook from frozen, take directly from the freezer, add the egg wash and bake as directed but add on about 5–8 minutes more.

To freeze cooked pies, individually wrap pockets in plastic wrap and freeze. They can be reheated in the oven or the microwave.