I came across this recipe from Chef-In-Training and was dying to make it. It sounds and looks delicious. But…I needed something faster because I didn’t have time to chop the veggies and I don’t like potatoes in my pot pies. So I made these instead which are inspired by her idea, but a little faster for me to pull together. These stay VERY hot even when out of the oven for awhile; you’ll want to give them some time to cool before giving them to any very little kids.
Handheld Chicken Pies
8 oz. cream cheese, softened
4 T butter, softened
¼ t garlic salt
¼ t onion powder
1 ½ cups cooked, chopped chicken (I prefer poached or roasted chicken)
1 ½ c frozen mixed vegetables
2 sheets of frozen puff pastry, thawed
Optional Dipping Sauce:
¼ c butter
¼ c flour
2 cups half and half (I prefer fat-free half and half)
½ t garlic salt
½ t onion powder
Preheat oven to 400°F. Lightly spray a baking sheet with cooking spray and set aside.
In a large bowl, mix together cream cheese, butter, garlic salt, and onion powder until creamy. Add in chicken and frozen vegetables. Stir well to combine.
Unfold the thawed puff pastry sheets to lay flat. With a sharp knife, cut each piece in half diagonally (you will have 4 triangles of puff pastry). Place ¼ of the chicken & veggie mixture on each triangle of puff pastry. Spread the mixture out to cover half of each the triangle, leaving the edges free to seal.
Brush the edges of each triangle with a little water and fold over puff pastry to close, using a fork to press the edges closed, sealing them.
Transfer to the baking sheet. Poke 4-6 holes in the top of each pie.
Bake for 20 minutes until pies are golden brown.
For the Dipping Sauce:
In small saucepan, melt butter. Add flour, whisking constantly to form a roux, continue to whisk for 1-2 minutes to allow roux to cook. Slowly whisk in half and half, continue to whisk until mixture thickens. Remove from heat and stir in garlic salt and onion powder.
Serve & enjoy!
Printable recipe here.