Creamy Chicken Broccoli Pie …

Remember my BBQ Beef Pie Pockets?…. I am sure you do! They made it on the “Hubby Favorites of 2012” list and continue to receive rave reviews. Well, I decided to make another one… only with creamy-chicken-filled-goodness! They are DELISH! I am not just saying that. The flaky pie crust compliments the filling so well. The filling is similar to Chicken Broccoli Casserole (another Hubby Favorite from the original list) but putting it in personal sized pie crusts makes it so much more fun, eye-catching and adds a whole different component of scrumptious.

I made these the other day on a whim, based on what I had on hand and the end result was phenomenal. My hubby particularly raved about this entree. It made its way into a new hubby favorite category and will definitely be a meal we keep in our rotation!

Creamy Chicken Broccoli Pie Pockets from chef-in-training.com ...This is an extremely easy meal to whip up and will quickly become a new family favorite in your home! A FANTASTIC recipe!

3.0 from 2 reviews
Creamy Chicken Broccoli Pie Pockets
 
This is an extremely easy meal to whip up and will quickly become a new family favorite in your home! A FANTASTIC recipe!
Recipe type: Entrée
Serves: 4 pies
Ingredients
  • 8 oz. cream cheese
  • 4 Tbsp. butter
  • ¼ tsp. onion powder
  • ¼ tsp. garlic salt
  • 1½ cups cooked and shredded chicken, I LOVE to use a rotisserie chicken
  • 1½ cups frozen chopped broccoli
  • ½ cup frozen corn
  • 1 box refrigerated Pillsbury Pie Crust
Instructions
  1. In a large microwave safe bowl, combine cream cheese and butter. Microwave in 15 second intervals until slightly melted and able to stir until smooth.
  2. Add onion powder and garlic salt to cream cheese/butter mixture and stir well.
  3. Add chicken, frozen chopped broccoli and frozen corn to cream cheese mixture. Stir until well combined.
  4. Unroll both sheets of refrigerated pie crust dough. Cut each of the round pie crusts into quarters.
  5. On one quarter of pie crust dough, put ¼ of cream cheese/chicken mixture (about ¾-1 cup.) Place a second quarter of pie crust dough over the top (make sure it lines up with bottom quarter) and pinch seams to seal off. You can flute the pie crust edges for a prettier look.
  6. Repeat until you have 4 pie pockets. Cut about three small slits on the tops of each pie pocket for breathing. Place on a greased cookie sheet.
  7. Bake at 400 degrees F for about 20 minutes or until tops are golden brown.

Enjoy!

Creamy Chicken Broccoli Pie Pockets from chef-in-training.com ...This is an extremely easy meal to whip up and will quickly become a new family favorite in your home! A FANTASTIC recipe!


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Comments

  1. Yup, that looks fantastic!! I am pretty sure it is going to get rave reviews in my house too…….adding it to my rotation right now! Thanks for another good one :)

  2. I love Broccoli and these look amazing! I love that they are individual pockets versus a whole pie, perfect for freezing leftovers.

  3. Do you think these would do well if I made them ahead of time and froze them for my husband? He gets off work at midnight and is always looking for quick yummy things that he can eat when he gets off work.

  4. Jaimie

    Hi Nikki, thank you for the recipe! I was just wondering if you could substitute something for the cream cheese, please?

  5. Rachel

    I made these last night, but I used flavored butter since I had it lying around the house, omitted the garlic salt and powder because of that, and used mixed veggies (corn, green beans, carrots) in the mix instead of just corn. It’s a bit of a cross between the chicken pot pie pocket and this one :) I think I’ll give this a shot as written next time, but it is tasty! The only down side I think to using the mixed veggies is that it seriously bulked up the filling, so mine weren’t nearly as pretty

  6. Emily W.

    The flavors were there. It tasted really good. The only issue I had was it’s really heavy. There isn’t anything to cut the cream cheese. Maybe milk? Or chicken stock? It was really eay to make.

  7. I love your ideas, but when you list an ingredient I can hardly read the main ingredients as you have them in a soft color. Please list them in black also. I don’t know if others have the same problem, but I sure do!

  8. Carla

    These are incredibly good. They are what I would call a pasty. I made them for family and everyone agreed they are the better than any store bought variety. I make a double batch and freeze them. Great for a quick meal.

  9. Lindsay

    I made these probably a month ago. It was very easy and they were good. I think my fiance enjoyed them more than me though. The cream cheese was a tad overwhelming for me. It would taste much better if it had a chicken pot pie kind of sauce/base.

  10. Laura Perez

    My family never tries anything new and I can’t complain my mothers cooking is amazing but today I decided to cook something nice for my family, thank you for the recipe they loved it

  11. Veronica

    Made filling as a pasta topping instead of making pie crusts. I cooked a pound of pasta, used 2 cups of diced, cooked chicken and 3 cups of fresh broccoli florets. I sauted a red onion, a teaspoon of minced garlic, and the broccoli stems in 1/4 cup butter. I then added 1/4 cup flour and 2 cups milk to make it into a white sauce. I melted 8 oz of cream cheese into the sauce before adding the chicken and florets. I forgot the corn. It made quite a bit that everyone liked.

  12. Amanda C

    Just a tip for those near costco, you can buy rotisserie chicken already off the chicken in 3 pound packages. This is the chicken they use for their pot pies and pre-made meals. I always keep it on hand for great recipes like this. So easy and saves time! Thanks for all of the good recipes!

  13. nina

    Can you use homemade pie crust and, can you deep fry instead of cooking in the oven, don’t want to have oven on in the summer

  14. Lee Gates

    I found that this recipe was way to dry so my second batch , I add a jar of pimentos and used croissant instead of a pie shell..It was delicious and had a nice crisp to it..