The only thing better than the regular pie is pie pockets! I adore the flaky crust on the outside and the rich, creamy, and tender filling inside. My favorite combination is chicken tenders, carrots, peas, and sweet corn. YUM!
Chop everything into pea-sized pieces: onion, carrot, and chicken tenders. In a pan, melt some butter and a tad of oil and sauté onion until golden and glossy.
Add carrot, let it soften, than add chicken tenders.
Let the chicken cook for about 5 minutes. Now, add the peas and chicken broth. While it’s simmering, add the spices: salt, pepper, paprika for the color, parsley, and dried thyme.
Let it simmer for about 15 minutes. Dissolve some flour in water and strain it directly into the pan. This will thicken the sauce.
Let it simmer some more until you’re satisfied with the consistency. If there is too much liquid, it will be impossible to transfer them into the oil. When the filling is ready, let it sit a bit to cool, 10 minutes is enough.
Filling the Pies
Roll out the dough, and cut it into even pieces. place the spoonful (or more) filling in the middle and cover it with another piece of crust. Thumb the edges with a fork to seal.
Frying
In a pot, pour frying oil and heat it well. Place the pies in the pot along with baking paper to prevent tearing the dough. Simply remove it when they slide off.
They are done when the crust is golden, probably a minute per side. Remove them from the oil and arrange on the kitchen paper towel to absorb the residual grease.
Notes
Storing TipsChill the pies to room temperature and store them in the fridge for 4 days or 3 months in the freezer.Side Dishes