Chicken Pot Pie Pocket

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Chicken! Pot! Pie!

Fantastic comfort food. Chicken Pot Pie is one dish I am sure everyone has experienced at least once in their lives whether it was homemade or frozen. I used to love my grandma’s chicken pot pie because she made the flakiest crust and the gravy in the pot pie was so creamy and tasted amazing. My Mom of course is no slouch in the kitchen when it comes to cooking or baking. If it were not for her I would not be able to fix some of the wonderful dishes I am currently sharing with you.

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However, I have never quite mastered the art of making a homemade crust. I am not a baker but I can cook. My Mom learned how to make crust from my grandma and had the patience to perfect making a flaky crust that melts in your mouth. I on the other hand don’t always have a lot of time to bake nor the kind of patience needed to make a perfect crust. I usually depend on Pillsbury or (if I am fortunate) my Mom to make my pie crusts.

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Chicken Pot Pie Pockets is one of those great recipes you can eat right away or freeze to eat days later. It’s nice to have a dish that can be made into individual meals without having a lot of leftovers. My family is not big on leftovers unless I turn them into another creative dish. When you fix individual chicken pot pie pockets there are no worries about having leftovers that never get eaten.

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So the next time you think about making some comfort food think about chicken pot pie  pockets!

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Chicken Pot Pie Pockets


1 lb cooked chicken cubed

1 box frozen peas

1 box frozen diced carrots

2 large potatoes cubed

1 medium onion chopped

1 rib celery cut in half and sliced

1 14 oz can creamed of chicken soup

2 tbsp butter

½ cup milk

1 tbsp salt

1 tbsp ground black pepper

1 egg

1 tbsp water

2 prepared pie crusts

Preheat oven to 350 degrees.

Melt butter in a large frying pan. Add potatoes and onions. Saute until potatoes are slightly soft and onions are translucent. Remove from heat and place in a large bowl. Add chicken, remaining veggies, seasonings, soup and milk to the bowl. Stir to mix well. Cut each pie crust in half. Place a spoonful of chicken mixture in the middle of each piece of crust. Fold over and crimp the edges with a fork. Pierce the top of the crust with the fork. Beat water and egg together. Brush over top of each crust. Bake for 25 to 30 minutes until crust is golden brown.


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