Easy Chicken Pot Pie Hand Pockets
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.
Ingredients
- 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
Instructions
- 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.
Notes
An alternate method is to combine the filling mixture in a bowl (and not heat it) and then proceed with the recipe as directed. I found the filling was better when heated through and then placed on the pie crust dough.
If you want to make a batch for the freezer, do not heat mixture before making the pockets. Once your pockets are assembled, flash freeze then on a parchment lined baking tray. Once froze, place in a freezer bag and pop into the freezer. To bake: thaw in the refrigerator then bake as directed. You may have to adjust time baking time slightly.
If you have leftover filling (and I do), you can freeze this as well, for later use in recipes.