During lunch at work, I will go and watch the Food Network. Usually, it's either Paula Dean or Barefoot Contessa. Yesterday, I caught them both. They were both doing pockets, Paula was doing apple strudel pockets and Ina was doing some greek pocket. On my way home I thought....hmmm....I can modify that with what I have, easy.
I started with boiling one chicken breast. It was only Jason and I, so one was just fine. You can bake it if you want, but I find that when I use chicken inside something as a filling, boiling it makes it more tender and it's just easier to cut or shred. This recipe really makes more than two people need, but my husband will eat it anyway, even if it is too big. :-)
I had all-purpose baking mix, canned peas, fresh broccoli and carrots, cream of celery, and sliced colby jack.
I wanted the veggies to be very soft, so I cut the broccoli and carrots into small pieces and steamed them in the same pot.
Once the chicken was done, I just cut into small, bite size pieces.
I didn't need to cook the canned peas as they were already soft, so I poured those from the can, the cream of celery, the cooked broccoli and carrots and the chicken in a bowl and stirred.
I prepared the baking mix, using the biscuit instructions (most all baking mixes have the recipe for biscuits dough on the box). I rolled it out flat, cut it in half, and took each piece and rolled it out very flat again. I poured half of the filling in one half of the dough, then did the same for the rest. I took half a slice of cheese for each and put them on top of each filling mixture. I rolled the dough over to create a pocket and used a fork to secure all edges. I brushed it with butter on a greased baking sheet. I cooked the pie by the specifications on the box - since everything was already cooked on the inside, all I needed was the dough to bake and the cheese inside to melt, so I baked it at 450 for 8 minutes.
Apparently, the finished product picture has gone MIA, but they were really good. I didn't even use one bit of salt, pepper, or seasoning and they still had alot of flavor, but you can adjust the seasonings to fit your taste.
This whole meal took me about 40 minutes, and cost:
One breast of chicken: $1
Can of Peas: $.50
Cream of Celery: $50
All-Purpose Baking Mix: $1
Package of Cheese: $2 for 10 slices, $.20 each
Fresh Carrots: $1.99 for the pack, one carrot probably costs about $.20
Broccoli: $1.50 for 3 bunches, so about $.30 for the amount I used
Total: $3.70!! Not too shabby!
Comments