Hand Held Chicken Pot Pie With Cream Cheese Dough

I make these to freeze for my son to have something quick to pull from freezer. I know and can control what goes in these. I forgot to take pictures while fixing filling and dough, will have to add picture of putting them together.

Cream Cheese Dough:

8       Tbs          Butter, room temp
4       Oz           Cream Cheese, room temp
1/4    Cup         Heavy Cream
1 1/2 Cup         AP Flour + 2 Tbs and more for rolling out dough
1/2    tsp           Salt



Cream together cream cheese and butter.
Combine flour and salt together and whisk to fully incoorporate.  Add flour to butter mixture alternating with cream. (begin and end with flour)  Divide dough into two pieces, flatten to disk, wrap in plastic and place in fridge at least 30 min. If chill overnight remove about 15 min or so before rolling out.

While dough is resting make filling.

Filling:

1 - 3     lb        Chicken (to get 1 heaping cup of shredded chicken can freeze remainder for other use)
2          Tbs      Butter
1/2       Cup     Onion, chopped
1/3       Cup     Celery, chopped about 1 rib
1/3       Cup     Carrot, chopped about 1 carrot
2          Tbs      AP Flour
1 1/2    Cup     Chicken broth (how about use liq cooked chicken in, I put in fridge to remove fat)
1/4       Cup     Parmesan Cheese, grated



Cover chicken with water in pot and bring to boil then reduce to simmer 30 - 40 min until chicken done. Remove from water to bowl to cool to shred.  Continue simmering broth to reduce and concentrate about 1 quart.
Shred chicken.

Melt butter in skillet add in celery, onion and carrots to saute until tender 2- 3 min. Add in flour cook about 1 min then add in broth and stir until thick.  Stir in chicken and parmesan cheese.
Remove from heat and set aside to cool. Can transfer to fridge to cool faster.

Rolling out one disk at a time on floured surface. Roll out dough 1/2 - 1/4 in thick cut out five 5 in circles each disk.  Add about 1/4 c filling to one side dough circle, wet edges and fold dough over and pinch edges. Crimp edges with fork. Place on lightly sprayed bake sheet.  Repeat process with rest of dough circles then with next dough disk.

Can freeze at this point on bake sheet then transfer to freezer bag.

To bake place on prepared bake sheet and prick with fork twice to vent and place in preheated oven 375 degrees and bake 20 -25 min.