Individual Chicken Pot Pie Pockets

I saw this on Rachel Ray a few years ago and absolutely fell in love with the genius idea of making chicken pot pie so you can hold it in your hand! My family and friends love this oh-so-yummo meal.

2 tbsp. butter, plus additional to grease baking sheet
2 tbsp. flour, plus additional for rolling out pie dough
1/2 cup chicken stock
1/4 cup milk
salt and pepper to taste
1 tsp Dijon mustard
1 cup finely chopped chicken, cooked
2 green onions, finely chopped
1/4 cup frozen tiny green peas
1 small carrots, grated and finely chopped (I use match sticks carrots and chop them)
2 tbsp dill
2 sheets prepared pie dough (in the refrigerated section)
1 egg, lightly beaten with a splash of water
YEILD: 8 appetizers or serves 4 as entree, 2 pockets per person, witha green salad.

Preheat oven to 400 degrees.
Heat a small skillet over medium heat with 2 tbsp. butter. When the butter is melted, whisk in the flour and cook for 1 minute. Whisk in the stock and milk and season with salt and pepper. Cook the sauce, whisking often, for a couple of minutes until it is thickened up, then stir in the Dijon and remove pan from heat. Add in the chicken, green onions, peas, carrot and dill and give it a good stir to combine everything. Set this mixture aside while you prepare your pie dough.

Grease a baking sheet lightly with butter. Lightly dust your work surface with flour and lay out the pie dough. Cut the dough into eight evenly sized triangles (just like you're cutting a pie). Transfer the triangles to the baking sheet and repeat the rolling and cutting with the remaining dough.

Divide the filling among the triangles on the baking sheet leaving a little at the edges to seal the pockets. Brush the edges of each triangle with some beaten egg and then top each triangle with the remaining wedges of dough, pressing lightly around the perimeter to seal the filling inside. If you like, you can take a fork and lightly press the very ends of the tines into the border of each pocket to give it a fancy finish.

Brush the tops of the pockets with the remaining egg wash and cut a small x in the top of each one with a paring knife to let the steam escape. Bake the pockets until they're deep golden brown and crisp, about 20 minutes. Serve hot.