Best 2 Chicken Pot Pie Pockets Recipes

Chicken pot pie pockets are a delicious and portable way to enjoy the classic comfort food of chicken pot pie. They are perfect for a quick and easy meal or snack, and can be made ahead of time and frozen for later. With a flaky crust, creamy filling, and tender chicken, these pockets are sure to please everyone at the table. To help you make the best chicken pot pie pockets, we have gathered a collection of recipes that offer a variety of flavors and techniques. Whether you prefer a classic recipe or something more unique, you are sure to find the perfect recipe for your taste.

Let's cook with our recipes!

TASTY HAND-HELD CHICKEN POT PIE POCKETS

Tasty Hand-Held Chicken Pot Pie Pockets image

Easy to make and eat, mini chicken hand pies are pockets made of refrigerated biscuit dough filled with boneless breast chunks, frozen veggies, gravy, and instant potatoes.

Provided by Roxbury-Brower

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 3h10m

Yield 16

Number Of Ingredients 12

Ingredients

2 skinless, boneless chicken breasts, cut into 1/2-inch cubes
1 (14.5 ounce) can fat-free chicken broth, divided
½ (16 ounce) package frozen mixed vegetables
1 cup dehydrated onion flakes
⅓ cup granulated garlic
4 cloves garlic, minced
1 packet dry chicken gravy mix
½ teaspoon salt
1 cup instant potato flakes
cooking spray
2 (7.5 ounce) cans reduced-fat refrigerated biscuit dough (such as Pillsbury® Reduced Fat Crescents)
1 small egg, beaten

Steps:

Place chicken in a large skillet over medium-high heat. Cover and cook, stirring halfway, until no longer pink in the center, 6 to 12 minutes.
Pour half the chicken broth into the skillet with the chicken. Add frozen vegetables, dehydrated onion, granulated garlic, minced garlic, gravy mix, and salt. Stir and cover; reduce heat to medium and cook until flavors meld, about 8 minutes. Add instant potatoes and stir until incorporated. Add remaining chicken broth and stir. Cover and reduce heat to low; cook until thickened to your liking, about 8 minutes more.
Remove skillet from heat and allow to cool, about 30 minutes. Pour into a container, cover, and refrigerate filling, 2 hours to overnight.
Preheat the oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray.
Open and unroll dough into one continuous sheet. Place on a prepared baking sheet. Pinch all seams together, sealing them. Stretch the dough to twice its size using a small rolling pin. Score the sheet into 8 squares using a knife. Repeat with the remaining dough on the other baking sheet.
Place 1 heaping tablespoon of filling into the center of a dough square. Pull the side up and over the mixture. Seal the edge carefully with your fingers and then using a fork. Repeat with remaining dough and filling.
Bake in the preheated oven, watching carefully until just starting to brown, about 13 minutes. Brush pies with beaten egg and cook until dried, about 2 minutes more. Allow to cool for a few minutes before eating.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 22.4 g, Cholesterol 17 mg, Fat 1.9 g, Fiber 2 g, Protein 7.3 g, SaturatedFat 0.5 g, Sodium 477.2 mg, Sugar 1.5 g

CHICKEN POT PIE POCKETS

Chicken Pot Pie Pockets image

Provided by Food Network

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 7

Ingredients

Two 10 1/2-ounce cans cream of chicken soup
One 10-ounce bag frozen vegetables (carrot, corn and green bean mix)
1 teaspoon garlic powder
1 small rotisserie chicken, meat shredded, skin and bones discarded
Kosher salt and freshly ground black pepper
2 boxes refrigerated pie crusts (2 crusts in each box)
1 large egg, beaten

Steps:

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 some salt and pepper in a bowl.
Unwrap the pie crusts and cut off the round edges of each to create a square. Cut each square into quarters, then trim the edges to create rectangles. 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 with the 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.

Tips:

For a crispier crust, brush the tops of the pockets with melted butter before baking.
If you don't have any refrigerated pie crusts, you can make your own using this homemade pie crust recipe.
Feel free to get creative with the fillings! You can add any vegetables or proteins that you like.
To make sure the pockets are cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
Serve the pockets with your favorite sides, such as mashed potatoes, green beans, or a salad.

Conclusion:

Chicken pot pie pockets are a delicious and easy-to-make meal that the whole family will love. They're perfect for a weeknight dinner or a casual party. With a few simple ingredients, you can create a satisfying and flavorful dish that will leave everyone wanting more. So next time you're looking for a quick and easy meal, give chicken pot pie pockets a try. You won't be disappointed!