Thursday, March 25, 2010

Biga** Hot Pockets

Larry calls these Bigass Hot Pockets. He is so funny. He renames things all the time.
I just call them,

Easy Chicken Turnovers.

2 pie crusts. (Homemade or store bought).
1 Tbl. Olive oil or canola oil
2 chicken breasts.( Boneless skinless is fine, but bone in has more flavor when cooked).
1/2 tsp garlic powder
1/2 tsp. oregano
1/2 tsp ground black pepper
a nice sprinkle of sea salt or 1/4 tsp regular salt
3 nice carrots chopped. (about 1 1/4c)
4 medium potatoes cut into bite size pieces.
1/2 can of peas, fresh or frozen or canned.
2 cups of chicken gravy. Thick. Homemade or store bought.

I use bone in chicken with the skin on because it has a lot more flavor when cooked and makes a good gravy. Season chicken with seasonings and cook through, about 15 minutes on the skin side then turn over for 10 minutes on the back side. If you are using boneless skinless, cut into chunks first and pan fry until all pink is gone. About 5 minutes.

Remove chicken from skillet and keep warm.
(If using homemade gravy, use chicken drippings to make a gravy at this point and steam potatoes and carrots in a small amount of water, in another pot just till done, then add to gravy, I am using gravy I had left over from a previous meal). Take pie crust out of fridge so it can come to room temperature.

Add potatoes and carrots to skillet with a small amount of water and cover to steam, While veggies are steaming cut chicken up into chunks if on the bone, give skin to dogs.
Add gravy and peas to steamed veggies, stir well.
Add chicken chunks. Turn off burner and preheat oven to 375'.

Unroll 1 dough and fold gently in half to make a crease so you can see where the middle is. Lay out flat on cookie sheet.

Spoon filling onto one half and gently fold dough over and crimp edges.

Poke a few fork pokes into to to let steam out while baking. Lay the second dough next to the first, fold and crease, open up so half lays over onto 1st dough, fill, fold over and crimp, poke with fork.Place onto center of rack and bake 25-30 minutes or until golden brown. Cool 5 minutes before cutting.

I like to serve with a salad and applesauce.
You can also make this with chicken, potatoes,broccoli and cheese.
Or ground turkey, onions, peppers, pinto beans and cheese.
Or Turkey pastrami, drained sauerkraut and swiss cheese. Sprinkle 1 Tbl. of flour on crust before filling to soak up any moisture from sauerkraut.

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