chicken pot pie pockets

Ingredients

Pastry:
1 stick butter
4 oz cream cheese
1/4 cup heavy cream
1 2/3 cup all-purpose flour
1/2 tsp salt
1 large egg
1 tbsp water
Filling:
2 tbsp butter
1/2 cup chopped onion
1/3 cup chopped carrot
1/4 cup chopped celery
2 tbsp all-purpose flour
1 1/2 cups chicken broth
1 cup chopped chicken
1/4 cup parmesan cheese

Directions

Using a food processor, combine butter, cream cheese, and cream. Add flour and salt. Divide the dough into two disks and wrap in plastic. Refrigerate for at least 30 minutes.

Melt butter in a skillet over medium heat. Add onion and carrot. Saute for 2-3 minutes. Stir in the flour. Add the chicken broth and stir until thickened. Stir in the chicken and cheese. Set aside and let cool.

Preheat oven to 375º.

Roll out dough. Cut out 5" circles. Place 1/4 cup filling on half of each circle. Moisten edges of circle with water and fold dough over to form a half-circle. Crimp edges with a fork.

Place pies on a parchment-lined cookie sheet and chill for a few minutes. Prick tops with a fork. Beat egg with a tablespoon of water. Brush tops with egg wash.

Bake for 20-25 minutes, until lightly-browned. Let cool 5 minutes before serving.