Think of these individual Chicken Pot Pie Hand Pockets as comfort food to go. Handheld pies filled with a creamy chicken pot pie mixture puts dinner on the table in 30 minutes. Perfect for lunches on the go or a fast dinner for busy nights.
Is there anything more comforting and delicious than chicken pot pie? I don’t think so unless it’s chocolate. I love this recipe for many reasons. It’s simple, delicious, quick, and you can freeze the hand pockets before you bake them. All of those reasons make this Chicken Pot Pie Hand Pocket recipe perfect for quick meals for lunch or dinner. Once they’re baked up, it’s a “to go” food by simply wrapping the pocket in a aluminum foil.
While the creamy filling isn’t homemade, you can most certainly make your own chicken pot pie filling (and pie crusts) to make them but because sometimes time isn’t our friend, this semi-homemade version is perfect. Speaking of homemade chicken pot pie, this recipe is great if you have any leftover filling from making a whole chicken pot pie.
Once you have your pie crusts cut into rectangles, place 1/4 cup of filling in the center, brush a bit of water around the edges of the crust and then top with another rectangle, seal and give them an egg wash brushing.
You don’t have to be fancy as I was with the little hearts on them. I just didn’t want to waste the scraps of pie crusts that I cut off to make the rectangles. If you do want to be fancy, be sure to use a little bit of the egg wash as “glue” to hold the heart into place.
Bake the Chicken Pot Pie Hand Pockets for about 25-30 minutes and you are ready to eat!
Easy Chicken Pot Pie Hand Pockets
- 2 10 ½ oz cans cream of chicken soup (low sodium)
- 1 10 oz bag frozen vegetables (carrot, corn and green bean mix)
- 1 tsp garlic powder
- 1 ½ cups chicken cooked and shredded
- Salt and pepper to taste
- 2 boxes refrigerated pie crusts 2 crusts in each box
- 1 large egg beaten
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Combine the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and salt and pepper in a large skillet. Heat until hot and the vegetables are tender. Turn off heat and remove skillet from burner and let cool some while preparing the pie crust dough.*(see notes for an alternate method)
- Unwrap the pie crusts and cut off the round edges of each to create a square. Cut each square into quarters and then trim the edges to create rectangles.
- For each “pocket”: Put 1/4 cup of the chicken mixture in the center of 1 rectangle and brush the pastry with water around the perimeter. Top with another piece of pastry and use a fork to press down on the edges to completely seal closed.
- Brush the top with the beaten egg and poke a few fork holes in the top. Repeat with the remaining rectangles and filling to make 8 pot pie pockets.
- Transfer to the prepared baking sheets.
- Bake until golden brown, 20 to 30 minutes.