Published: Feb 8, 2016 · Modified: Jul 7, 2026 by Renée · This post may contain affiliate links · 34 Comments

Chicken Pot Pie Pockets with Pie Crust

What do you get when you cross a delicious and comforting chicken pot pie with a handheld sandwich? Chicken Pot Pie Pockets, that's what! This is a comfort-food meal that's as on-the-go as you are!

Jump to Recipe

A bunch of golden brown chicken pot pie pockets in a basket with a brown and tan cloth napkin.

Making Chicken Pot Pie Pockets couldn't be easier, and they take only a handful of simple grocery store convenience items.

For more pot pie-inspired meals, I invite you to try some of the other recipes I'm sure you'll enjoy: Chicken Pot Pie Baked Potatoes, Homestyle Pork Pot Pie, and Low-Calorie Chicken Pot Pie Soup.

This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.

Table of Contents Found Here

Why this recipe works:
The ingredient list for making easy chicken pot pie pockets using pie crust:
Recipe Quick Look:
The original publish date of this recipe:
Rotisserie chicken to the rescue (what I wrote about this recipe in 2016):
How this recipe came to be:
Variations and substitution suggestions:
FAQ's:
Can homemade pie crust be used to make these savory hand pies?
The easy step-by-step photo instructions:
Additional quick and easy recipes using rotisserie chicken:
Printable Recipe Card
Please comment if you've made this recipe.

Why this recipe works:

They have all the flavors you love in a traditional chicken pot pie. These flavors are neatly folded into these handheld pie crust turnovers. Furthermore, they're family friendly in so many ways, especially with the use of store-bought rotisserie chicken and prepared frozen pie crust. These Chicken Pot Pie Pockets are a snap to make, and a treat to eat!

The ingredient list for making easy chicken pot pie pockets using pie crust:

*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

A visual ingredient list for making chicken pot pie hand pies with store bought pie crust.

Recipe Quick Look:

DIFFICULTY LEVEL - Very Easy

PREP TIME - 15 Minutes

BAKE TIME - 35-40 Minutes

MAKE AHEAD - Yes. See FAQ's

FLAVOR PROFILE - A grab-and-go comfort food that's everything you want in a chicken pot pie (creamy, meaty, and flaky), but in hand-held form.

The original publish date of this recipe:

I originally published this recipe for quick and easy grab-and-go savory hand pockets in 2016.

I've since updated this recipe post to add additional helpful information for you. However, the recipe itself and the photos you see have remained unchanged.

Rotisserie chicken to the rescue (what I wrote about this recipe in 2016):

It seems that every time I walk into a grocery store, I walk out with one (sometimes even two) rotisserie chickens.

Rotisserie chickens are perfect for adding shredded or cubed chicken to my lunchtime salads for an added kick of protein, or for adding the meat to soups and stews.

Plus, as a special treat for our dogs, I sometimes give them their meds by hiding them in pieces of white (or dark) meat chicken.

And, sometimes (more times than not), just as a treat for myself, I like to stand at the kitchen counter, picking, ripping, and chewing with abandon at one of those delicious rotisserie birds (I paint a pretty picture, don't I?). LOL

How this recipe came to be:

Since I'm always thinking of new and delicious ways to incorporate this tasty grocery store shortcut into meals and snacks, I came up with this idea for super simple, quick-to-make Chicken Pot Pie Pockets.

A basket filled with golden brown chicken pot pie pockets made using store-bought pie crust.

Save this for later.

We'll email this post to you, so you can come back to it later!

Email forwarding service for saving information.

Variations and substitution suggestions:

I'm all about tweaking recipes while I'm cooking and I'm here for it if you choose to do it, too.

Variation suggestions:

As long as you don't over-stuff your hand pies, there is no reason for you not to make this recipe your own.

I recommend the following variations: Add mushrooms into the filling if you're a mushroom lover. Or leave the chicken out and swap-out vegetable broth for the chicken broth if you want something vegetarian. In addition, add garlic (everything's better with garlic). You can make them cheesy by adding some of your favorite shredded cheese into the filling. Also, add onions or scallions to the filling (I'd never say no to those). If you like things spicy, how about adding some jalapeños or hot sauce into the filling?

Substitution suggestions:

Kick the mixed veggies to the curb if you're not a fan and use the ones you enjoy. Hopefully you enjoy some kind of veggies. Maybe spinach or asparagus would suit your fancy?

As stated above substitute vegetable broth for chicken broth if you'd prefer.

Use avocado oil olive oil in place of butter when making the roux to thicken the gravy.

What kind of substitutions or variations will YOU be making, if any? Inquiring minds (me) want to know…

FAQ's:

Can these chicken pot pie pockets be frozen?

Yes.

Bake them completely and allow to cool. For best results, wrap them individually in plastic wrap or freezer bags. Additionally, label and date. Freeze for up to 2 months.

Can chicken hand pies be frozen before baking?

Freezing unbaked hand pies before baking works quite well for future meal prep! First, partially freeze the pies on a baking sheet before wrapping them in plastic wrap or placing them in an airtight freezer bag or container. Remember to label and date. Freeze for up to 2 months.

How to reheat previously frozen chicken pot pie pockets?

If heating from frozen (previously baked), allow plenty of time in the oven (30 minutes or more at 350 degrees F). In addition, cover loosely with foil until hot.

If thawed first and previously baked, reheat them (uncovered) at 350 degrees F (175 degrees C) for 15 minutes.

If baking after freezing (still frozen, and not previously baked), preheat the oven to 425 degrees F (220 degrees C). Then bake for 45 minutes, uncovered, until golden brown and heated through.

Can homemade pie crust be used to make these savory hand pies?

You bet, and I just so happen to have a great one for you to try that I call MOM'S HOMEMADE PIE CRUST (I'm mom, lol). Try it sometime. Let me know what you think.

The easy step-by-step photo instructions:

Assemble the ingredients, making sure the pie dough and the mixed frozen vegetables have been thawed.
In a medium sauce pan, make a roux (thickening paste) by stirring equal parts of melted butter and flour together to make a paste.

The ingredients for making chicken pot pie pockets out on the countertop.

Melted butter in a saucepan on the stovetop.

A flour and butter roux in a pot on the stovetop with a wooden spoon.

Stir the chicken broth into the roux paste and continue whisking over medium heat until a thickened, chicken gravy forms.
Season with salt, pepper, and poultry seasoning.
Stir in the thawed, mixed vegetables.

Chicken stock being poured into a saucepan with a thickened roux.

A thickened chicken base in a saucepan with black pepper and a whisk.

Colorful mixed vegetables added into a stockpot with a thickened chicken stock.

Remove from the heat and stir in the bite sized chicken pieces. Allow to cool.
Meanwhile, roll the pie crust out onto a lightly floured surface.
Use a small bowl with a circumference of 5" or 6" and a paring knife to cut around the outside of the bowl.
Place approximately 1½ tablespoons of the cooled, chicken pot pie filling onto half of the pie crust circle, making sure to leave an approximate ½" border.

A paper plate filled with chicken pieces taken from a rotisserie chicken.

Chicken pieces, vegetables, and thickened sauce in a saucepan.

A chicken pot pie filling mixture in a saucepan with a wooden spoon.

A small bowl sitting on piecrust as a template for cutting circles.

Three small pie crust rounds with chicken pot pie filling on one side of each crust.

Use your fingertip or a brush to place a small amount of water around the entire edge of the pie crust circle which will help to close the edges of the pie crust so the filling stays inside the pocket once baked.
Gently fold the top of the pie crust over the filling and press the edges or the pie crust together to seal.
Use a fork to press onto the sealed edges (not shown) for decoration and added insurance that the edges are properly sealed.
Transfer the pockets to two baking sheets, and brush the tops of the hand pies with an egg wash before baking.
Use a paring knife to place a few steam vents into the top of each pocket.

Three folded over chicken pot pie pockets on a floured surface.

An egg wash in a bowl for brushing on chicken pot pie pockets with pie dough.

A paring knife adding vent holes to the tops of chicken pot pie crust pockets.

Bake the pockets in a preheated 350 degree F (175 degrees C) oven for approximately 30-25 minutes, or until the pie crust is golden brown and the filling is starting to bubble out of the steam vents. R
emove from the oven and allow to cool slightly.
Serve hot or warm.

Six baked chicken pot pie crust pockets on a baking sheet with parchment paper.

A basket filled with chicken pot pie hand pies and a black and tan napkin.

Additional quick and easy recipes using rotisserie chicken:

Chicken Caesar Salad Wraps come together in about 5 minutes with grocery store convenience items, such as rotisserie chicken, bottled Caesar dressing, and grated Parmesan cheese.

My Chicken Cordon Bleu Salad is a hearty romaine lettuce salad loaded with chicken, ham, and Swiss cheese. It's then topped with a lightly sweet and tangy homemade honey Dijon vinaigrette that balances this delicious salad perfectly!

Chicken Alfredo Garlic Bread Pizza uses store-bought garlic bread and rotisserie chicken, along with an easy, thick, rich homemade Alfredo sauce and plenty of cheese to top it all off.

French Spaghetti has a fantastic depth of flavor due partly to the incredible-tasting red wine-flavored tomato sauce. This one-pan pasta dish tastes like it's been cooking on the stovetop for a long time, but it can be on the dinner table in hardly any time at all!

Tzatziki Chicken Salad is the Greek-inspired, homemade chicken salad recipe you've been waiting for, and it can be ready in no time flat with store-bought rotisserie chicken! Make some today and enjoy it for lunch, dinner, or anytime snacking.

When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.

Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

Printable Recipe Card

I sincerely hope you'll enjoy making, serving, and of course eating these deliciously easy, grab-and-go savory comfort food hand pies as much as I've enjoyed bringing them to you!

A basket full of chicken pot pie hand pies with one being open to see what's inside.

Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!

Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!

Please don't forget to like and follow me across all of my SM channels, and while you're at it stop by and say hello! I'll be looking for you! 🙂

FACEBOOK, INSTAGRAM, TIKTOK, YOUTUBE, KUDOS AMAZON SHOPPING,

and PINTEREST

Until we eat again, I hope you have a delicious day!

Selfie of Renee of Kudos Kitchen by Renee

All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.

Gregory Martin Goerger 1987 - 2026 — 1987 - 2026

More Fast and Easy Dinner Recipes

Comments