Pockets Full O’Chicken (A delicious leftover chicken recipe)

These recipes are the concoctions of (cartoon) chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.


Why eat the same old dish that you already made and already ate, when you can transform it into something different! Using leftovers for new meals is an awesome way to add zest to those “old” dishes, such as the Hot Sweet Thighs (aka Sweet Chili Chicken) recipe we posted last week!. Not only do you save on an extra shopping trip and the added expense, but it can also prevent that “how long has this dish been in here” refrigerator moment. This chicken pie pocket is a fun food that can be great for hors d’oeuvres, main dishes, and parties. This makes it TODAY’s dinner! Not, “so two days ago.”


Pockets Full O’Chicken (A delicious leftover chicken recipe)

4-Chicken Pie Pockets

Prep time: 60 minutes  •  Cook time: 20-25 minutes • Yields 8 Servings

1 medium onion
2 stalks celery
1 small carrot
3 Tbsp oil
3 Tbsp flour
1½ cups cooked leftover chicken, shredded with fork
1 cup chicken stock
1 Tbsp salt
¼ tsp white pepper
½ cup frozen peas
8 puff pastry squares (4½” squares)
1 egg
Sesame seeds (optional) 


Directions for Filling:
Dice onion, celery and carrot uniformly to approximately ¼” in size. Add oil to skillet. Stir the vegetables with spatula on medium low heat for 20 minutes. Stir in flour and keep stirring for 1 minute.

Add chicken, salt, white pepper and stock to skillet. Stir on medium high heat until mixture thickens. Turn off flame, and stir in peas. Let the filling cool for at least 20 minutes, or until cool to the touch.

On a cold surface, lay out the puff pastry squares. In a small bowl, beat the egg well (the “egg wash”). Place a heaping spoonful of filling in the center of each square. Brush the edges of the squares with the egg wash.

Carefully fold the dough diagonally into a triangular shape and press the edges together so that they are sealed. Place on a baking sheet and brush the top with the egg wash. Sprinkle with sesame seeds (optional).

Bake at 400° for about 20-25 minutes or until golden in color.


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