CHICKEN POT PIE POCKETS
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.
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C Coyle
[email protected]These chicken pot pie pockets are the best!
Aqeel Haider
[email protected]I can't wait to make these again!
Logy Elzawawy
[email protected]These chicken pot pie pockets are a must-try!
ITZ RAHEL
[email protected]I would highly recommend this recipe.
Rabia Tahir
[email protected]These are perfect for a quick and easy meal.
David Bassey
[email protected]My family loved these!
Diana Rennick
[email protected]These are a great way to use up leftover chicken.
Daniel Caballero
[email protected]I'll definitely be making these again.
MrCHURCHBOY274
[email protected]So good!
Henry Palacio
[email protected]Yum!
Israr Dodhi
[email protected]These chicken pot pie pockets were delicious! The filling was creamy and flavorful, and the crust was flaky and golden brown. I would definitely make these again.
Caleb Mfana
[email protected]I was looking for a quick and easy chicken pot pie recipe, and these pockets fit the bill perfectly! The filling was simple to make, and the crust was flaky and golden brown. I baked them for a little longer than the recipe called for, just to make s
ONGAVADAL vlogs
[email protected]These chicken pot pie pockets were a great way to use up some leftover chicken. The filling was easy to make, and the crust was flaky and delicious. I baked them for a little longer than the recipe called for, just to make sure the chicken was cooked
Tamer Hussein
[email protected]I've made these chicken pot pie pockets a few times now, and they're always a hit! The filling is creamy and flavorful, and the crust is flaky and golden brown. I like to add a little bit of extra cheese to the filling, and I also like to brush the t
lwanga haruna
[email protected]These chicken pot pie pockets were easy to make and tasted great! I used a store-bought pie crust to save time, and the filling was simple to prepare. I baked them for a little longer than the recipe called for, just to make sure the crust was nice a
Jacob Narvaez
[email protected]I'm not a huge fan of chicken pot pie, but these pockets were really good! The filling was creamy and flavorful, and the crust was flaky and golden brown. I would definitely make these again.
Jordan's Purdee
[email protected]These chicken pot pie pockets were delicious! The filling was creamy and flavorful, and the crust was flaky and golden brown. I loved that I could make them ahead of time and freeze them for later. They were perfect for a quick and easy meal.
nikka karachi
[email protected]I was pleasantly surprised by how easy these chicken pot pie pockets were to make. I was expecting them to be a lot more time-consuming, but they came together in no time. The results were amazing! The filling was creamy and flavorful, and the crust
Maro Games
[email protected]These chicken pot pie pockets were a hit with my kids! They are a great way to get them to eat their vegetables. The filling was packed with flavor, and the crust was perfectly crispy. I will definitely be making these again.
Promise Ogbodo
[email protected]My family loved these chicken pot pie pockets! They were easy to make and so delicious. The filling was creamy and flavorful, and the crust was flaky and golden brown. We will definitely be making these again soon!