On-The-Go Pot Pies

Time :3 40

Yield :8 servings

Recipe Background

Life can get a little bonkers sometimes. You're running here, then running there... and after all that running, well, you're hungry! And we know you don't want another one of those greasy, barely warm, drive-thru burgers... heck-to-the-no. You're craving something warm, comforting, and that has a little bit of veggies. On-The-Go Pot Pies will make sure you're fully satisfied but won't keep you from marking off the boxes on your to-do list! These crispy, flaky bites are filled with that savory, thick, veggie and chicken-filled roux we all love about a classic pot pie. They're just made into little pockets so you can make them ahead of time and then warm them up quickly when you've got things to do and people to see. On-The-Go Pot Pies, they're the ultimate life-hack!

Ingredients

For the filling:

6 tablespoons unsalted butter divided
1 cup celery chopped
1 cup carrots chopped
1 cup potatoes diced
2 cups yellow onion chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon salt
1 cup peas
2 cups chicken cooked and diced
1/2 cup flour
3 cups chicken stock

For the crust:

3 3/4 cups all-purpose flour
1/2 teaspoon salt
3 sticks unsalted butter cubed
1/2-2/3 cup cold water
1 egg beaten with 1 tablespoon water

Directions

In a large pot over medium heat, melt 2 tablespoons of the butter.
Add the celery, the carrots, the potatoes, the onion, the thyme, the rosemary, and 1/2 teaspoon of the salt and sauté until they are soft, about 15 minutes.
Add the peas and the chicken to the veggie mixture and stir to combine.
Add 4 tablespoons of the butter to the veggie mixture and allow it to melt completely.
Add the flour to the veggie mixture and stir to distribute.
Add the chicken stock to the veggie mixture and bring to a boil.
Reduce the heat to a simmer and let the filling mixture bubble until it has thickened, about 5 minutes.
Adjust the seasoning of the filling as needed and then let it cool to room temperature.
Cover the pan and allow the filling to chill in the fridge for at least 3 hours and up to overnight.
While the filling is chilling, pulse the flour and the remaining salt together in a food processor until it is combined, about 10 times.
Add the remaining cubed butter to the flour mixture and pulse until the butter is chopped into pea-size pieces, about 20 times.
Drizzle 1/2 cup of the cold water into the flour mixture and pulse until the dough comes together. Add more of the water, if needed, until the dough looks crumbly, but still holds together when pinched.
Place the dough on a flat surface and use your hands to flatten it into a disk.
Wrap the dough disk with plastic wrap and chill in the fridge for 2 hours.
Preheat the oven to 400 degrees F.
Roll the pie crust out to 1/8-inch-thickness and then cut it into eight 6-inch-wide circles. Re-roll the dough scraps as needed.
Place a few spoonfuls of the filling into each circle and enclose them by crimping the dough with your fingers.
Evenly divide the 8 pies onto two sheet pans, cut vent slits into each pie, and then brush them with the egg wash.
Bake the pies until they are golden-brown and crusty, about 25-30 minutes.
Let the pies cool for 5 minutes.
Serve.