chicken pot pie pockets... 45 minutes

the goods:

basic pie dough:

1 and 1/4 cups all-purpose flour

1 tablespoon granulated sugar

1/4 teaspoon salt

1 stick (1/2 cup) unsalted butter, cold, cut into pieces

4 to 5 tablespoons very cold water

1/3 cup butter

1 small yellow onion, diced

1 stalk celery, diced

1 carrot, peeled and diced

1/3 cup flour

3/4 cup chicken broth

1 cup half and half or heavy cream

2 ounces cream cheese, room temperature

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon dried thyme

1/4 teaspoon pepper

2 cups diced or shredded chicken (from rotisserie chicken breasts)

3/4 cup frozen peas

1 egg white

1 tablespoon milk

Stir together flour, sugar, and salt. Cut the butter into flour mixture. Add water and mix with a fork until dough pulls together. Form into a disc and wrap in plastic wrap and refrigerate until ready to use.

In a large skillet melt butter over medium heat. Add onion, celery, and carrot and cook 8-10 minutes, until onions are soft. Sprinkle flour on top and cook, stirring, 1 minute. Gradually whisk in chicken broth and half and half. Add cream cheese, breaking it apart with a wooden spoon so that it melts into the sauce. Cook, stirring, until bubbling and thickened, about 2 minutes. Stir in chicken and peas. Remove from heat.

Preheat oven to 400 degrees and spray a rimmed baking sheet with cooking spray. Roll pie dough out to 1/4-inch thick. Using a bowl that's about 5-inches across as your guide, cut out as many circles as you can, before re-rolling scraps, and cutting more. Place a couple tablespoons of filling on one half of each circle of dough. In a small bowl, whisk together egg white and milk. Use a small pastry brush to wet the edges of the dough. Fold dough over filling and press edges to seal. Crimp around the edges with a fork to really seal them together. Place on a prepared baking sheet and brush tops with egg wash. Bake for 15-17 minutes or until golden brown.