Chicken Pot Pockets

This is a great "To-Go" recipe. You can heat these pockets up and eat them on your way out the door. Very delicious. I'm not sure if it's because I'm pregnant...but the smell of the boiling chicken pulls this recipe out of the running for "The Signature Dish".
WHEN I make this again, I will add more vegetables and some fresh groung pepper. I will also make an actual pie, rather than pockets because I think it would save time. The pockets are extremely clever though, and the cream cheese pastry just proves that Lucinda is a genius.




Cream Cheese Pastry:

8T. unsalted butter at room temperature
4 ounces cream cheese at room temperature
1/4 cup heavy cream
1 1/2 cups all-purpose flour
1/2 t. coarse salt

-Mix butter, cream cheese and cream in a food processor, with a mixer or by hand.
-Add flour and salt. Mix until combined and dough just holds together in a ball.
-Divide into 2. Flatten into disks and warp in plastic.
-Refridgerate for at least 30 minutes. Or overnight. If chilled overnight, take out 15 minutes before ready to use.

Filling:

1 whole chicken(I used a 3 pound chicken and still had lots of shredded chicken and broth left over to freeze for next time)
2 T. butter
1/2 cup chopped onion
1/3 cup cup chopped celery
1/3 cup chopped carrot
1/2 t. coarse salt
2 T. all-purpose flour
1 1/2 cups chicken broth(from reduced poaching liquid)
1/4 cup grated parmesan cheese
1 large egg, for egg wash

-Place chicken in a pot, add water to barely civer. Bring to a boil, reduce heat, and simmer for 50 minutes.
-Skim and discard any foam that arises to the surface. Remove chicken to cool.
-Continue to boil broth to reduce and concentrate to about half. Remove meat from chicken.
-Melt butter in a hot skillet and add onion, celery and carrot. Saute over medium heat for 2-3 minutes. Stir in the salt and flour and cook for 1 minute more. Add chicken broth and stir until thickened, about 2 minutes. Add chicken and cheese. Cool in fridge while you roll dough.
-Preheat oven 375. Butter a baking sheet.
-Rool out dough, cut 5 inch circles. Wet the edges of the dough with water.
-Place 1/4 cup filling on the circle and fold dough over to form half circle. (I could only fit a T. of filling in mine)
-Crimp edges with fork. Poke the pocket top twice with fork. Chill for a few minutes.
-When ready to bake, beat the egg with 1 T. water. Brush pockets.
-Bake for 20-25 minutes, until golden brown.

Source:"Mad Hungry" Lucinda Scala Quinn
Photos: Shawn Campbell