These handheld chicken pot pie pockets are the perfect comfort food to enjoy on the go or as a satisfying meal at home. Filled with flavorful chicken and vegetable filling, wrapped in buttery pie crust, these pockets are sure to be a hit with your family and friends.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 packages refrigerated pie crusts
- 1 egg, beaten
Directions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, mix together shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Roll out the pie crusts and cut into circles using a biscuit cutter or a small bowl.
- Place a spoonful of the chicken mixture onto half of the circles, leaving a border around the edge.
- Top each filled circle with another pie crust circle and crimp the edges to seal.
- Brush the tops of the pockets with beaten egg for a golden finish.
- Place the pockets on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving and enjoy!
