Monday, January 28, 2013

Chicken Pot Pie Pockets

                              Chicken Pot Pie Pockets

2 large chicken breasts
Diced carrots (about 10 baby carrots sliced)
Diced celery (3 small stalks or 2 medium)
Diced medium potato
Minced onion (about 1tbl)
1can healthy request cream chicken soup
1 cup shredded cheddar mix
2 tsp Thyme 
Salt to taste
Pepper to taste
1 tsp Paprika
3 cans 8 count croissants (or if you can find the croissant rolls that are uncut, then cut each large square into 4 squares)
2 tbl Butter

Sprinkle salt, pepper and paprika on chicken.
Melt butter in pan on medium high.
Sear chicken on both sides.
Lower heat to medium.
Slice chicken into strips and sear each side.
Dice chicken and mix with remaining ingredients.

Place back into pan and simmer for 10 minutes (or if you are in a rush, you can put in a microwave safe bowl and cook on high 5 minutes).

Take 2 croissant triangles together in squares and pinch seam together.
Place heaping spoonful into center and fold corners to center.

Pinch side shut and place on greased cookie sheet.
Repeat with remaining croissants.
Bake at 350* for 20 minutes.

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