Introduction
If you’re looking for a fun and delicious meal, Chicken Pot Pie Pockets are the perfect choice! These little pockets are filled with chicken, veggies, and creamy goodness, all wrapped in flaky pie crust. They’re easy to make and great for sharing with family or friends.
Why make this recipe
These Chicken Pot Pie Pockets are not only tasty but also quick to prepare. They’re perfect for busy weeknights when you want a comforting meal without spending hours in the kitchen. Plus, you can customize them with your favorite veggies or leftovers, making them a great way to use what you have on hand.
How to make Chicken Pot Pie Pockets
Making Chicken Pot Pie Pockets is easy and fun. You’ll love how simple it is to mix the filling and wrap it up in pie crust. It’s an activity the kids can help with too, making it a great family cooking project!
Ingredients :
– 1 pound cooked chicken, shredded – 1 cup mixed vegetables (carrots, peas, corn) – 1 can cream of chicken soup – 1 teaspoon garlic powder – 1 teaspoon onion powder – Salt and pepper to taste – 1 package refrigerated pie crusts – 1 egg (for egg wash)
Directions :
1. Preheat the oven to 375°F (190°C). 2. In a large bowl, mix together chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. 3. Roll out the pie crusts and cut them into squares. 4. Place a spoonful of the chicken mixture in the center of each square. 5. Fold the corners of the square over the filling to create a pocket and seal the edges with a fork. 6. Place the pockets on a baking sheet lined with parchment paper. 7. Brush the tops with beaten egg. 8. Bake for 25-30 minutes or until golden brown. 9. Allow to cool slightly before serving.
How to serve Chicken Pot Pie Pockets
Serve these savory pockets warm, straight from the oven. They make a great main dish alongside a simple salad or some fruit. Your family will love them!
How to store Chicken Pot Pie Pockets
If you have any leftovers, store the Chicken Pot Pie Pockets in an airtight container in the fridge. They’ll stay fresh for up to 3 days. You can reheat them in the oven for a few minutes to get that nice crispiness back.
Tips to make Chicken Pot Pie Pockets
- Make sure to seal the edges well to avoid any leakage during baking.
- Brush the tops with egg wash for a beautiful golden color.
- Don’t be afraid to add your favorite spices or herbs for extra flavor.
Variation (if any)
Feel free to switch up the filling! You can use beef, turkey, or even a vegetarian mix with mushrooms and spinach for a different flavor.
FAQs
1. Can I use frozen chicken? Yes, just thaw it and shred it before mixing with the other ingredients.
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Can I make these ahead of time?
Absolutely! You can prepare the pockets and store them in the fridge before baking. -
What if I don’t have cream of chicken soup?
You can use cream of mushroom soup or make a simple white sauce as a substitute.