Chicken Potpie Pockets

Ingredients

• 1.5 cups meat from a rotisserie chicken boneless skinless cubed cooked
• 1 teaspoon dijon mustard 
• 0.5 teaspoon thyme leaves dried
• 1 large eggs lightly beaten
• 1 tablespoon flour all-purpose
• 1.5 cups chicken broth low-sodium
• 0.5  onion chopped
• 1 cup peas-carrots mix shopping list frozen
• 1 sheet puff pastry frozen thawed cut into 4 squares
• 45 servings salt 
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Line 2 baking sheets with parchment. On a lightly floured surface, roll pastry pieces into 4 6-inch squares.
2. Place on 1 baking sheet, cover and chill.
3. Melt butter in a skillet over medium heat. Saut onion until softened, about 3 minutes.
4. Add peas and carrots; saut 3 minutes.
5. Sprinkle thyme and flour over vegetables; saut 1 minute. Raise heat to medium-high. Stir broth and mustard into pan.
6. Add chicken; cook until sauce is thick, 7 to 10 minutes.
7. Transfer to a bowl; let cool. Season with salt. Preheat oven to 375F.
8. Place 1 pastry square on reserved baking sheet.
9. Brush edges with egg. Spoon 1/4 of chicken mixture into center; fold to form a triangle. Seal edges. Repeat with remaining pastry and filling.
10. Brush with remaining egg.
11. Cut 3 slits in top of each. Chill for 15 minutes.
12. Bake turnovers until golden, about 30 minutes.
13. Let cool 5 minutes and serve.