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! It’s a comfort food treat that is as on-the-go as you are!
All the flavors you love in a traditional chicken pot pie are neatly folded into these handheld pie crust turnovers. 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!
I have a thing about rotisserie chickens lately. It seems that every time I walk into a grocery store, I walk out with one (sometimes even two). I like to add the shredded chicken meat into my lunchtime salads for an added kick of protein. I add the meat into soups and stews when I don’t have any leftovers in the fridge, and I also like to give our dogs a special treat by adding their medicines into bits and pieces of the tender white and dark meat. 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
Since I’m always thinking about new and delicious ways to incorporate this tasty grocery store shortcut into meals and snacks, I came up with these Chicken Pot Pie Pockets, and I’m here to tell you…they’re ‘da bomb diggity!
Can these be frozen then baked later?
- I think freezing and then baking would work great! Wrap them individually before freezing. Or, bake, cool, then freeze. If heating from frozen (previously baked) allow plenty of time in the oven (40 minutes or more at 350 degrees, for reheating). If thawed first (already baked), reheat at 350 degrees for 15 minutes. If baking after freezing (still frozen and not previously baked) 425 degrees for 45 minutes or until heated through. I hope this helps. Please let me know if you have additional questions.
Making these Chicken Pot Pie Pockets couldn’t be easier, and they take only a handful of simple ingredients such as; rotisserie chicken that’s been removed from the bone and cut into bite sized pieces, frozen mixed vegetables, store-bought frozen pie crust, butter and flour, chicken broth and poultry seasoning. That’s it, and here’s how:
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 butter and flour together to make a paste.
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.
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 using a paring knife, 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.
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. Bake the pockets in a preheated 350 degree oven for approximately 30-25 minutes, or until the pie crust is golden brown and the filling is slightly starting to bubble out of the steam vents. Remove from the oven and allow to cool slightly. Serve hot or warm.
- 2 boxes of prepared frozen pie crust 2 crusts to a box, thawed
- 1½ cups frozen mixed vegetables thawed
- 2 cups chicken meat from ½ rotisserie chicken
- 3 tablespoons butter
- 3 tablespoons flour plus additional for rolling the crust
- 1 cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon poultry seasoning
- 1 egg and 1 tablespoon water
- 2 baking sheets
- parchment paper optional
- cooking spray optional
- paring knife
- 1 bowl with a 5" - 6" circumference
Preheat oven to 350 degrees.
In a medium sauce pan, melt 3 tablespoons of butter. Stir the 3 tablespoons of flour into the melted butter until a paste forms (a roux). Cook the paste, stirring for 1 minute (this will take the raw flour taste out of the gravy).
Slowly add the chicken broth into the roux. Over medium heat, whisk the mixture occasionally until it thickens to a chicken gravy consistency (this will take approximately 3-4 minutes).
Once thickened, season the gravy with salt, pepper and poultry seasoning.
Remove the chicken gravy from the heat and stir in the thawed mixed vegetables and the prepared bite sized chicken pieces. Cool the filling while preparing the crust.
Roll out the thawed pie crusts out on a lightly floured surface to enlarge them just slightly.
Using an inverted bowl and a paring knife cut 3 - 6" circles from each piece of pie dough.
Place approximately 1½ tablespoons of chicken filling on one half of each pie crust circle, making sure to leave about a ½" border around the circle.
Using a finger or pastry brush, run some water around the edges of each circle, as this will adhere the two pie crusts edges together when pressed.
Bring the top of the crust up and over the filling and press the edges firmly to seal.
Use the tines of a fork to enforce the seal around the edges of each pie pocket.
Transfer the pie pockets to baking sheets lined with parchment paper (optional) and/or sprayed with cooking spray.
In a small bowl, mix the egg and water together and brush the egg wash on top of each pie pocket.
Use a paring knife to cut a few steam slits on the top of each pie pocket.
Bake the pie pockets in a preheated oven for 30-35 minutes or until the pie crust is golden brown.
Allow the pockets to cool slightly and serve.
Right about now, comfort food that you can eat on-the-go is something I sure can use. If you’ve read this far, then I thank you, and I’d like to take a moment to tell you that my postings may be a little sporadic over the next few weeks. You see, my dad has recently been put on hospice care and I’m going to be giving as much time and support as I can to my dad, and mom, as we travel this journey together as a family.
As much as I wish I could be in two places at once, my priority is with my family. So, as you’d suspect, I won’t be able to put in as much time with my blogging, cooking and baking as I had been in the past. I know you understand and I promise that as things get a little more sorted out, I’ll try to be posting again on a somewhat regular basis. Thank you all so much for allowing me to come into your homes, and your kitchens. It means the world to me.
Until we eat again,