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Individual Chicken Potpie Pockets

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“Rachael Ray's Big Orange Book”
1hr 20mins

Ingredients Nutrition


  1. Preheat the oven to 400°.
  2. Heat the 2 tablespoons of butter in a small skillet over medium heat.
  3. When it melts, whisk in the flour and cook for 1 minute, then whisk in the stock and milk.
  4. Season with salt and pepper, cook for a couple of minutes until thickened, then stir in the mustard; remove from the heat.
  5. Combine the chicken, scallions, peas, carrots, and dill in a mixing bowl.
  6. Pour the sauce over the mixture and stir to combine.
  7. Grease a baking sheet lightly with butter; dust your work surface lightly with flour and roll out one sheet of dough to the thickness of a nickel, and cut into quarters.
  8. Cut each quarter into 2 triangles.
  9. Transfer the triangles to the baking sheet and make 8 more triangles with the second sheet of dough.
  10. Divide the filling among 8 triangles on the baking sheet, leaving a little room at the edges to seal the pockets.
  11. Brush the edges with egg wash and place a second triangle on top; press the edges to seal or crimp with the tines of a fork.
  12. Brush the tops of the pockets with more egg wash and cut a small x in the top of each one to vent.
  13. Bake for 20 minutes, or until deeply golden and crisp; serve hot.

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