Ingredients
-
2
-
2
-
1/2
-
1/4
-
-
-
1
-
1
-
2
-
1/4
-
1
-
2
-
2
-
1
-
Directions
Individual Chicken Potpie Pockets, Rachael Ray’s Big Orange Book, Rachael Ray’s Big Orange Book
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Steps
|
1
Done
|
Preheat the Oven to 400. |
|
2
Done
|
Heat the 2 Tablespoons of Butter in a Small Skillet Over Medium Heat. |
|
3
Done
|
When It Melts, Whisk in the Flour and Cook For 1 Minute, Then Whisk in the Stock and Milk. |
|
4
Done
|
Season With Salt and Pepper, Cook For a Couple of Minutes Until Thickened, Then Stir in the Mustard; Remove from the Heat. |
|
5
Done
|
Combine the Chicken, Scallions, Peas, Carrots, and Dill in a Mixing Bowl. |
|
6
Done
|
Pour the Sauce Over the Mixture and Stir to Combine. |
|
7
Done
|
Grease a Baking Sheet Lightly With Butter; Dust Your Work Surface Lightly With Flour and Roll Out One Sheet of Dough to the Thickness of a Nickel, and Cut Into Quarters. |
|
8
Done
|
Cut Each Quarter Into 2 Triangles. |
|
9
Done
|
Transfer the Triangles to the Baking Sheet and Make 8 More Triangles With the Second Sheet of Dough. |
|
10
Done
|
Divide the Filling Among 8 Triangles on the Baking Sheet, Leaving a Little Room at the Edges to Seal the Pockets. |
|
11
Done
|
Brush the Edges With Egg Wash and Place a Second Triangle on Top; Press the Edges to Seal or Crimp With the Tines of a Fork. |
|
12
Done
|
Brush the Tops of the Pockets With More Egg Wash and Cut a Small X in the Top of Each One to Vent. |
|
13
Done
|
Bake For 20 Minutes, or Until Deeply Golden and Crisp; Serve Hot. |
