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Fried chicken pot pie pockets with flaky crust and savory filling

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.