Chicken Stew in a Pocket

Ingredients

• 2 cups cooked shredded chicken
• 1 cup diced russet potatoes
• 1/2 cup diced carrot
• 1 cup frozen peas 
• 2 tbsp butter
• 1/2 cup diced celery
• 1/2 cup diced onion
• 6 sliced button mushrooms
• 1 teaspoon salt
• 1/2 teaspoon dried thyme or herbes de provence
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 4 cups Bisquick
• 1 cup boiling water
• 1 egg beaten

Directions

1. Par boil diced potatoes, carrots, and peas for 15 minutes or until tender, drain and set aside.
2. Saute the mushrooms, onion, herbes de provence, and celery in butter over medium high heat until the vegetables are soft and the mushrooms begin to lose their water. At that point, add minced garlic, stir, and then add flour - stirring constantly to make a paste. This is called a roux and we want to continue stirring it for about a minute to take any rawness out of the flour. 
3. Add a mixture of milk and chicken stock, stirring well and then whisking as it comes to the boil and thickens.
4. Add two cups of shredded cooked chicken to the reserved vegetables and pour the gravy over everything. Stir and set aside. 
5. Add the boiling water to the Bisquick, stir, knead, and then shape into 2 equal balls. Divide each into four equal pieces and roll into six inch rounds that are 1/4 inch thick. 
6. Place 1/3 of a cup of the chicken stew onto each round, fold it over, press it down using your fingers, roll up the edges and press with a fork.
7. Brush with beaten egg and bake in a 375 oven for 15-20 minutes.