Chicken Stew in a Pocket

If you've been following my blog for long enough, you know I have a special place in my heart for roast chicken.

Not only do I believe it's one of the easiest, and most delicious meals to put together, it's great for entertaining, super affordable, and makes great leftovers - like today's uber fabulous recipe for Chicken Stew in a Pocket.

Creamy chicken stew made with left over roasted chicken is wrapped in a tender bundle of pastry made with Bisquick...

Eat it with a fork or serve it as a hand held snack - either way, this is a recipe everyone is going to ask for again and again!

It also freezes beautifully :-)

Click here for the printable recipe 

I hope you enjoy the easy to follow step by step video...



Chicken Stew In a Pocket

Prep Time: 40 minutes
Bake Time: 20 minutes
Yield: 6

Ingredients

• 2 cups cooked shredded chicken
• 1 cup diced russet potatoes
• 1/2 cup diced carrot
• 1 cup frozen peas 
• 2 tbsp butter
• 1/2 cup diced celery
• 1/2 cup diced onion
• 6 sliced button mushrooms
• 1 teaspoon salt
• 1/2 teaspoon dried thyme or herbes de provence
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 4 cups Bisquick
• 1 cup boiling water
• 1 egg beaten

Directions

1. Par boil diced potatoes, carrots, and peas for 15 minutes or until tender, drain and set aside.
2. Saute the mushrooms, onion, herbes de provence, and celery in butter over medium high heat until the vegetables are soft and the mushrooms begin to lose their water. At that point, add minced garlic, stir, and then add flour - stirring constantly to make a paste. This is called a roux and we want to continue stirring it for about a minute to take any rawness out of the flour. 
3. Add a mixture of milk and chicken stock, stirring well and then whisking as it comes to the boil and thickens.
4. Add two cups of shredded cooked chicken to the reserved vegetables and pour the gravy over everything. Stir and set aside. 
5. Add the boiling water to the Bisquick, stir, knead, and then shape into 2 equal balls. Divide each into four equal pieces and roll into six inch rounds that are 1/4 inch thick. 
6. Place 1/3 of a cup of the chicken stew onto each round, fold it over, press it down using your fingers, roll up the edges and press with a fork.
7. Brush with beaten egg and bake in a 375 oven for 15-20 minutes.

  

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Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.