Chicken Pot Pie Pockets

The pie pockets are back…This time Chicken Pot Pie Style.

You have probably seen the BBQ Beef Pie Pockets and the Creamy Chicken Broccoli Pie Pockets by now… and they are both equally delicious!

A few weeks ago, it dawned on me that I needed to add another recipe to the collection. Chicken Pot Pie is wonderful, in fact, it’s one of my absolute favorite comfort foods. However, I love the idea of being able to freeze personal size pie pockets and pull them out on an as-needed basis.

In college, I remember living the single life and not getting to enjoy as many of my favorite dinners as I would like purely because it would mostly go to waste. Cooking for one, even two, can be difficult. Since these pockets are freezable, you can cook for one or two and have another dinner ready to go when needed. You could also cook all of these up at one time and serve for a yummy, personal-sized dinner for your whole family.

This is one way I am able to get my kids to eat some veggies. Although, who wouldn’t love veggies though that are covered in creamy goodness?!

You definitely need to make these sometime soon!

Chicken Pot Pie Pockets from chef-in-training.com ...An easy and delicious personal-sized dinner the whole family will love! Also a great freezer meal to pull out on an as-needed basis!

Chicken Pot Pie Pockets
 
Prep time
Cook time
Total time
 
An easy and delicious personalized dinner the whole family will love! Also a great freezer meal to pull out on an as-needed basis!
Recipe type: Entrée
Serves: 4 pie pockets
Ingredients
  • 8 oz. cream cheese
  • 4 Tbsp. butter
  • ¼ tsp. garlic salt
  • ¼ tsp. onion powder
  • 1½ cups cooked and shredded chicken, I usually buy a rotisserie chicken and shred it up.
  • ½ cup peeled, cooked and diced potatoes
  • ½ cup peeled, cooked and chopped carrots
  • ¼ cup cooked and chopped celery
  • 1 box refrigerated Pillsbury Pie Crust
OPTIONAL WHITE SAUCE FOR TOPPING
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups half and half
  • ½ tsp. garlic salt
  • ½ tsp. onion powder
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, potatoes, carrots and celery 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. (At this point you can freeze the pie crusts. Pull out when desired from freezer and place on greased cookie sheets and let sit for about 10-15 minutes before cooking. Then continue with remaining direction)
  7. Bake at 400 degrees F for about 20 minutes or until tops are golden brown.
  8. FOR WHITE SAUCE: Melt butter in saucepan, add flour and stir to combine to form a roux. Once you have your roux, add half and half (or milk) and stir constantly until sauce thickens. Remove from heat and stir in Garlic salt and onion powder until well combined.

Enjoy!

Chicken Pot Pie Pockets from chef-in-training.com ...An easy and delicious personal-sized dinner the whole family will love! Also a great freezer meal to pull out on an as-needed basis!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: chicken, dinner

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Comments

  1. Nancy P.@thebittersideofsweet

    I remember eating frozen chicken pot pies when I was a kid. Those small single serving ones, what was my mother thinking! LoL! These look great and I imagine are delicious!

  2. sally @ sallys baking addiction

    We had pot pies often when I was growing up! I always hated all the veggies inside (I hated all things green!) but now they are my favorite part. Would LOVE to make them into pies. Such a cute idea Nikki :)

  3. Renee @ Awesome on $20

    I'm always trying to find recipes that will remind my husband of home, since he's from Northern England. He saw this photo and exclaimed, "Pasties!" We're definitely trying this.

  4. patsy

    What a fun way to eat comfort food!

  5. Susan

    Love love love this!!!

    Will you bring it over to my Sunday Funday Linky Party??

    *Susan @ Adventures in my Kitchen

  6. Ashley @ Kitchen Meets Girl

    One of my hubby's favorite meals is a homemade chicken pot pie I make - so I'm loving this pocket version! I'm definitely making these for him soon - thanks for sharing!

  7. Nessa

    Oh Nikki... why do you do this to me? :)

  8. lisa@cookingwithcurls

    I was wondering if it would be possible to make a pot pie in hand held form, and here it is!!! Thank you for figuring it out for me Nikki :)

  9. Laura @ The Salty Kitchen

    I'm so glad you posted this recipe! I have been thinking of making these for the kids for some time now, but wasn't quite sure of the 'creamy goodness' part. Hello.??? Cream cheese??? Genius!

  10. Raani

    I just discovered your blog! Those pockets look delish. I need to try these!

  11. Veronica

    I made these tonight with a few tweaks: used fresh garlic, 1/2 large onion, 3 carrots, 3 stalks celery, 3 red potatoes, and 2/3 pound chicken breast; all finely diced and sauteed together in the butter, some salt, pepper, and dried thyme. Added Neuchfel cheese (instead of cream) after done cooking; stirred until melted. This quantity filled 4 pie crusts (homemade with half white and half wheat flour), each cut to 3 hand pies a piece. Turned out nicely, all the kids ate it. Thanks!

  12. Rebecca

    What can be used instead of Cream Cheese, I have an allergy to it but no other milk or cheese products?

  13. STephen

    is there any way to use a gravy inside this? or should I just pour some over the top?

  14. Anne

    The recipe won't show up. Could someone please post. Thanks a bunch.

    1. Chef in Training

      So sorry about that! It should be there now :) Thanks!

  15. Kayla

    The recipe isn't here :(

    1. Chef in Training

      So sorry about that! It should be there now :) Thanks!