Chicken Pot Pie Pockets

Explore a creative twist on a beloved dish with these chicken pot pie pockets. Encased in flaky pastry, the pockets burst with a savory mixture of creamy chicken and vegetables. This dish provides comfort and delight in every bite, ideal for a warm dinner or a fulfilling lunch.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon, salt
• 1/4 teaspoon, black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 package refrigerated pie crusts

Instructions

1. Preheat the oven to 425°F (220°C).
2. Melt butter in a medium saucepan over medium heat. Once melted, add flour, salt, and black pepper, stirring until the mixture is smooth.
3. Gradually add chicken broth and milk to the saucepan, whisking continuously. Bring the mixture to a boil and keep stirring. Allow it to cook for 2 minutes or until it thickens.
4. Remove the saucepan from the heat and stir in the shredded chicken and mixed vegetables.
5. Unroll the refrigerated pie crusts on a lightly floured surface and roll each crust into a 12-inch circle. Cut each circle into 4 smaller circles.
6. Spoon approximately 3/4 cup of the filling onto one half of each pie crust circle. Fold the other half over the filling, and press the edges together with a fork to seal.
7. Place the filled pockets on a baking sheet, making small slits on the top of each pocket to allow steam to escape.
8. Bake in the preheated oven for 16-20 minutes or until the pockets are golden brown.

Keywords: Flaky Pastry, Creamy Chicken, Vegetables, Comfort Food, Dinner

Spice Rack: Salt, Black Pepper

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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