| Servings | Prep Time |
| 5-6Pot Pie Pockets | 20 Minutes |
| Cook Time |
| 15-20Minutes |
|
|
- 2cups leftover turkey, chicken, or steakShredded or thinly sliced
- 2fresh carrots – cubedOR 1 cup diced frozen carrots
- 1large red potato – cubedOR 1 cup diced frozen carrots
- 1cup frozen peas
- 1medium onionGrated or minced
- 3-5cloves garlicMinced
- 2tablespoons Butter
- 1cup Monterey jack cheeseGrated
- 8ounces goat cheeseCrumbled
- 2tablespoons milkoptional
- 1bulb garlic
- 1 1/2cups sharp cheddar cheeseGrated
- 1 1/2cups gluten free baking mixOR the baking mix of your choice
- 1teaspoon sea salt
- 1/2cup Butter
- 1large egg white
- 8tablespoons cold spring water
- Apx1/2 cup baking mixFor rolling out dough
- 1 large egg whiteFor brushing tops of pies
- Grate cheese using large holes and peel garlic.
- Put half of the water, the garlic, and the butter in Vitamix or food processor. Process until smooth.
- Add cheese and pulse a few times
- Remove cheese mixture to a bowl, use fork to cut in flour. Add remaining water and egg white. Use hands to mix well. Your dough should feel like play dough. Add more flour or water to make it soft and easy to work with BUT NOT STICKY. Roll dough into ball and refrigerate while you make the pot pie filling
- Add remaining water and egg white. Use hands to mix well. Your dough should feel like play dough. Add more flour or water to make it soft and easy to work with BUT NOT STICKY.
- Roll dough into ball and refrigerate while you make the pot pie filling
- Cube carrots and potato, grate onion, and mince garlic
- Cook garlic and onion on medium high heat for 3-5 minutes.
- Reduce temp to medium- Add turkey (or whichever meat you are using) and saute 3 -5 minutes.
- Microwave cubed potato and carrots for 3-5 minutes until they start to get soft.
- Add vegetables to chicken mixture and cook on medium for 5-10 minutes or until vegetables are soft to the bite. Remove from heat & Season to taste
- Add goat cheese & Monterey Jack cheeses. Stir to mix and melt cheeses.
- Stir to mix and melt cheeses. The butter and juices cooked from the meat mixture should mix with th cheeses to make a nice sauce. Not to runny and not too thick. If you feel like you want it a little more saucey- add 2 tablespoons of milk.
- Cut dough ball into equal parts apx 1 inch wide. I like a thicker crust so I made only 5 pies. This dough could easily make 6 pies if you rolled the dough a bit thinner.
- Fold a big piece of parchment paper in half, roll cut off dough into a ball, and roll dough into an oblong circle
- Put a heaping half cup of the pot pie mixture in the center of the rolled out dough
- Use parchment paper to fold dough in half & gently peal parchment paper away from pie pocket.
- Use your hands to fold edges of dough up in apx 1 inch sections. Use wet fingers to pinch close any holes in crust to keep all the yummy stuff inside our pocket.
- Place your pie pockets on a parchment lined cookie sheet about 3 inches apart.
- Brush the pie pockets with beaten egg white
- Bake 15 to 20 minutes or until starting to brown around edges
These Pot Pie Pockets taste even better than they look! This crust is so easy to work with and tastes so amazing you could almost wrap anything up inside and it would taste good.
Here is how to make these Forking Epic Pot Pie Pockets…
Just a few simple ingredients are going to make the most EPIC crust! Grate cheese using large holes and peel garlic.
Put half of the water, the garlic, and the butter in Vitamix or food processor. Process until smooth. Add cheese and pulse a few times
Remove cheese mixture to a bowl, use fork to cut in flour. Add remaining water and egg white. Use hands to mix well. Your dough should feel like play dough. Add more flour or water to make it soft and easy to work with BUT NOT STICKY. Roll dough into ball and refrigerate while you make the pot pie filling
Cube carrots and potato, grate onion, and mince garlic
Cook garlic and onion on medium high heat for 3-5 minutes. Reduce temp to medium Add turkey (or whichever meat you are using) and saute 3 -5 minutes. Meanwhile- Microwave cubed potato and carrots for 3-5 minutes until they start to get soft. Add vegetables to chicken mixture and cook on medium for 5-10 minutes or until vegetables are soft to the bite. Remove from heat & Season to taste.
Add goat cheese & Monterey Jack cheeses. Stir to mix and melt cheeses. The butter and juices cooked from the meat mixture should mix with th cheeses to make a nice sauce. Not to runny and not too thick. If you feel like you want it a little more saucey- add 2 tablespoons of milk.
Cut dough into equal parts apx 1 inch wide. I like a thicker crust so I made only 5 pies. This dough could easily make 6 pies if you rolled the dough a bit thinner.
Fold a big piece of parchment paper in half, roll cut off dough into a ball, and roll dough into an oblong circle
Put a heaping half cup of the pot pie mixture in the center of the rolled out dough
Use parchment paper to fold dough in half & gently peal parchment paper away from pie pocket. Things are looking good!! Use hands to fold edges of dough up in apx 1 inch sections. Use wet fingers to pinch close any holes in crust to keep all the yummy stuff inside our pocket.
You can make these any shape you want and use whatever method you like to crimp the edges. I like to make them look like pies so I finished them like a traditional pie- folding crust from the bottom up and crimping /pinching dough to make a nice thick crust. Place your pie pockets on a parchment lined cookie sheet about 3 inches apart.
If you want, you can brush the pie pockets with beaten egg white to make these bad boys really pretty!
Bake 15 to 20 minutes or until they are just starting to brown on the edges.
Serve hot and enjoy!
I like to use leftover chicken, turkey, or roast for these pot pie pockets. Check my recipes for