Chicken, Butternut Squash and Swiss Cheese Pocket Pies
Chicken, Butternut Squash and Swiss Cheese Pocket Pies is a main course that serves 8. For $1.18 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 481 calories, 18g of protein, and 33g of fat. 1084 people found this recipe to be yummy and satisfying. Head to the store and pick up italian seasoning, butternut squash, coarse salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by Cinnamon Spice and Everything Nice. With a spoonacular score of 70%, this dish is solid. Try Chicken Pocket Pies, Roasted Butternut Squash and Swiss Chard, and Butternut Squash, Swiss Chard and Apple Risotto for similar recipes.
Servings: 8
Preparation duration: 40 minutes
Cooking duration: 20 minutes
Ingredients:
2 cups baby spinach, chopped
3 cups butternut squash, diced small
3/4 pound chicken breasts, cut in bite-size pieces
poppy seeds, sesame seeds, parmesan cheese or coarse salt, optional
coarse salt and fresh black pepper
1 egg, beaten
3 cloves garlic, minced
1/4 cup heavy cream
7 tablespoons ice water
1 teaspoon Italian seasoning, crushed between fingertips
3 tablespoons olive oil, divided
1 teaspoon salt
3/4 cup shortening or butter (or a mix of both), chilled
1 heaping cup shredded Swiss Cheese (Gruyere or Emmental)
2 cups white whole wheat or all-purpose flour
1 small yellow onion, diced
Equipment:
kitchen scissors
blender
frying pan
whisk
bowl
baking paper
baking sheet
knife
oven
spatula
Cooking instruction summary:
Whisk the flour and salt together in a large bowl. With a pastry blender, two knives used scissors fashion, or your fingertips, cut or rub half of the fat into the flour mixture until it resembles cornmeal. Take the other half and cut or rub it in until the largest pieces are the size of a dime, or flattened peas.Sprinkle the ice water, one tablespoon at a time, over the flour/fat mixture. With a fork, toss the mixture that you’ve just moistened and push it to one side. Continue until the dough is just moist enough to hold together. Form into a ball and cut it in half then flatten the halves into two disks.Wrap the two pieces of dough and refrigerate for at least 30 minutes before using.Meanwhile in a large skillet heat 2 tablespoons of oil over medium heat. Add squash, onion and garlic. Season with salt, pepper and Italian seasoning. Cook until squash is tender stirring every few minutes. Remove the mixture to a bowl or platter and set aside.Season the chicken well with salt and pepper. Add the remaining tablespoon oil to the pan then the chicken. Brown on all sides and cook through. Add the squash mixture back to the pan along with the spinach and heavy cream. Stir gently together. Remove from heat. Stir in Swiss cheese. Taste and season as needed with salt and pepper.Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.On a floured surface roll out the disks to 9-10 inches in diameter. Use a 6" cookie or biscuit cutter (or a 6" plate, bowl or cup and a sharp paring knife) to cut out 16 circles, re-rolling the scraps of crust as needed.Place a heaping 1/4 cup filling in the center of eight of the circles.Brush the beaten egg around the edges and center the remaining crust circles on top. Press and pinch the edges together with a fork all the way around then turn the edges of the crust up. Brush all over with egg. Sprinkle with seeds, a little parmesan or coarse salt.Use a spatula to place the pies on the parchment lined baking sheet. Bake about 20 minutes until golden all over. Serve warm.
Step by step:
1. Whisk the flour and salt together in a large bowl. With a pastry blender, two knives used scissors fashion, or your fingertips, cut or rub half of the fat into the flour mixture until it resembles cornmeal. Take the other half and cut or rub it in until the largest pieces are the size of a dime, or flattened peas.Sprinkle the ice water, one tablespoon at a time, over the flour/fat mixture. With a fork, toss the mixture that you’ve just moistened and push it to one side. Continue until the dough is just moist enough to hold together. Form into a ball and cut it in half then flatten the halves into two disks.Wrap the two pieces of dough and refrigerate for at least 30 minutes before using.Meanwhile in a large skillet heat 2 tablespoons of oil over medium heat.
2. Add squash, onion and garlic. Season with salt, pepper and Italian seasoning. Cook until squash is tender stirring every few minutes.
3. Remove the mixture to a bowl or platter and set aside.Season the chicken well with salt and pepper.
4. Add the remaining tablespoon oil to the pan then the chicken. Brown on all sides and cook through.
5. Add the squash mixture back to the pan along with the spinach and heavy cream. Stir gently together.
6. Remove from heat. Stir in Swiss cheese. Taste and season as needed with salt and pepper.Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.On a floured surface roll out the disks to 9-10 inches in diameter. Use a 6" cookie or biscuit cutter (or a 6" plate, bowl or cup and a sharp paring knife) to cut out 16 circles, re-rolling the scraps of crust as needed.
7. Place a heaping 1/4 cup filling in the center of eight of the circles.
8. Brush the beaten egg around the edges and center the remaining crust circles on top. Press and pinch the edges together with a fork all the way around then turn the edges of the crust up.
9. Brush all over with egg. Sprinkle with seeds, a little parmesan or coarse salt.Use a spatula to place the pies on the parchment lined baking sheet.
10. Bake about 20 minutes until golden all over.
11. Serve warm.
Nutrition Information:
covered percent of daily need
