Armstrong Cheese shared this recipe for Cheesy Pot Pie Pockets. These mini pockets bring the comforting flavours of a classic chicken pot pie into a convenient handheld format with a creamy filling and melted cheddar topping. They’re a fun option for snacks, lunches, or an easy family meal.
Cheesy Pot Pie Pockets
Prep Time: 10 min
Total Time: 20 min
Serving: 12 mini pockets
Ingredients:
- 30 ml (2 tbsp) butter
- 1 chicken breast, approximately 200 g, cubed
- 1 small onion, diced
- 1 carrot, sliced
- 250 ml (1 cup) white mushrooms, cut into .5 cm slices
- 45 ml (3 tbsp) flour
- 500 ml (2 cups) chicken broth
- 250 ml (1 cup) milk
- 180 ml (3/4 cup) green peas
- 12 mini pita pockets
- 6 slices Armstrong Marble Cheddar
Directions:
- In a large pan set over medium heat, add the butter and chicken cubes and cook, approximately 30 seconds each side. Add the onions, carrots, and mushrooms and cook 3-4 minutes, stirring often. Season.
- Stir in the flour and continue to cook another minute. Add the broth, stir, and cook until broth has thickened (4-5 minutes). Add the milk, reduce heat to low and continue to cook 5 minutes. Add the green peas and continue to cook 2 minutes.
- On a clean work surface, cut off 1/3 of each pocket and open them. Place half a cheese slice in each pocket (fold the slices over so that they remain on top of each pocket).
- Fill each pocket with the chicken mixture.
- Place the pockets on a baking sheet lined with parchment paper, cheese side up, and heat under the broiler for approximately 30 seconds (keep an eye on them). Serve.
