Fried Chicken Pot Pie Pockets

why make this recipe

Fried Chicken Pot Pie Pockets are warm, filling, and easy. They use cooked chicken and ready pie crust. You can make them fast for lunch, snack, or a quick dinner. Kids and adults like them.

introduction

These pockets mix shredded chicken, mixed veggies, and creamy soup. You fill pie crust circles, fold them, and bake until golden. They are hand-held and neat. You can change seasonings and serve with sauce.

how to make Fried Chicken Pot Pie Pockets

Make the filling first, cut the crust, fill, seal, and bake. Work on a floured surface. Use a fork to press edges. Brush with egg for a brown top. Let them cool a little before serving so the filling is not too hot.

Ingredients :

• 2 cups cooked, shredded chicken
• 1 cup frozen mixed vegetables (peas and carrots)
• 1/2 cup cream of chicken soup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 package of refrigerated pie crusts
• 1 egg (for egg wash)

Directions :

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
3. Roll out the pie crusts on a floured surface and cut into circles (about 4-5 inches in diameter).
4. Place a spoonful of the chicken mixture in the center of each circle.
5. Fold the crust over to create a pocket and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
6. Brush the tops with beaten egg for a golden finish.
7. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
8. Let cool slightly before serving.

how to serve Fried Chicken Pot Pie Pockets

Serve warm. They go well with ketchup, ranch, or gravy. Add a small salad or steamed veggies on the side for a full meal. Let guests hold them in napkins or small plates.

how to store Fried Chicken Pot Pie Pockets

Cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes or until hot. For longer storage, freeze in a single layer, then move to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 20-25 minutes.

tips to make Fried Chicken Pot Pie Pockets

• Don’t overfill the pockets to avoid leaks.
• Seal edges well with water or egg wash.
• Use a fork to crimp edges for a tight seal.
• Thaw frozen vegetables and drain excess liquid before mixing.
• Brush with egg wash for a shiny, brown top.

variation (if any)

• Use turkey or leftover rotisserie chicken.
• Swap cream of chicken for cream of mushroom for a different flavor.
• Add shredded cheese to the filling.
• Make them smaller for bite-size snacks or larger for a full meal.

FAQs

Q: Can I use raw chicken?
A: No. Use cooked, shredded chicken. Raw chicken will not cook inside the pocket.

Q: Can I fry these instead of baking?
A: Yes. You can shallow fry or deep fry in hot oil until golden. Frying will make them crisp but richer.

Q: Can I make them ahead?
A: Yes. Assemble and freeze raw pockets on a tray. Then store in a bag. Bake from frozen, adding extra time.

Q: Do I need to thaw the pie crust?
A: Yes. Let refrigerated crust sit a few minutes so it rolls easily. Don’t let it get too soft.

Q: Can I add herbs?
A: Yes. Add parsley, thyme, or a little rosemary for more flavor.

Conclusion

For a fried version and more ideas on this pocket-style recipe, see Fried Chicken Pot Pie Bread Pockets – BAKE WITH ZOHA.

Fried Chicken Pot Pie Pockets

These warm and filling fried chicken pot pie pockets are easy to prepare and perfect for a quick meal. Made with shredded chicken, mixed veggies, and pie crust, they are delightful hand-held snacks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 pockets

Course: Dinner, Lunch, Snack

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Filling

• 2 cups cooked, shredded chicken
• 1 cup frozen mixed vegetables (peas and carrots) Thaw and drain excess liquid before mixing.
• 1/2 cup cream of chicken soup You may substitute with cream of mushroom for a different flavor.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Crust and Wash

• 1 package refrigerated pie crusts Let sit at room temperature to roll easily.
• 1 egg for egg wash Brush on top for a golden finish.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
3. Roll out the pie crusts on a floured surface and cut into circles (about 4-5 inches in diameter).

Assembling the Pockets

1. Place a spoonful of the chicken mixture in the center of each circle.
2. Fold the crust over to create a pocket and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
3. Brush the tops with beaten egg for a golden finish.

Baking

1. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
2. Let cool slightly before serving.

Notes

Serve warm with ketchup, ranch, or gravy. Great as a quick meal or snack. Let guests hold them in napkins or small plates.