Chicken Pot Pie Pockets

Name: Chicken Pot Pie Pockets
Cook time: 10 min
Total time: 40 min
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

4.4

(16)

www.foodnetwork.com

Your recipes

Cook Time: 10 minutes

Total: 40 minutes

Servings: 8

Author : Food Network

pot pie recipes chicken recipes poultry

Ingredients

Remove All · Remove Spices · Remove Staples

Two 10 1/2-ounce cans cream of chicken soupOne 10-ounce bag frozen vegetables (carrot, corn and green bean mix)1 teaspoon garlic powder1 small rotisserie chicken, meat shredded, skin and bones discardedKosher salt and freshly ground black pepper2 boxes refrigerated pie crusts (2 crusts in each box)1 large egg, beaten

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.

Step 2

Combine the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl.

Step 3

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.