Creamy Chicken Broccoli Pie Pockets

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 ...This is an extremely easy meal to whip up and will quickly become a new family favorite in your home! A FANTASTIC recipe!

3.7 from 7 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
  • 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
  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.


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

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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  1. Mary Frances @ The Sweet Tooth Life

    Oh wow, that sounds incredible! I might even get my family to eat broccoli! I love corn and I bet I would eat half the batch:). Your photography is gorgeous and ALWAYS catches my eye!

  2. Kimberley

    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 :)

  3. joyce thompson

    what could i sub for the hubby hates it! the recipe sounds wonderful except for that!

    1. Emira M

      Spinach sounds good wjth it...

    2. DeAnn O

      Maybe you could use some peas and carrots and diced potato - more like a traditional pot pie? That sounds yummy, too! :)

    3. Kathy Ambros

      I used peas and carrots!

  4. Elizabeth @ Confessions of a Baking Queen

    In England we have Pasty's- same idea and they are so amazing! This creamy chicken pocket sounds amazing- but honestly pie crust and cream cheese as two ingredients how can you go wrong!? LOL

  5. Kerry

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

  6. Amanda Johnson

    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.

  7. Jaimie

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

  8. trece

    This is dinner tonight......


    Totally delicious!!!

  10. marie

    cn i leave the cream cheese out or what can i substitute it with(im allergic to cheese)

  11. 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

  12. 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.

  13. Judy

    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!

  14. Katie

    If I have left over mix but nimrod pie crusts, what can I use to cook the remaining mix in? Thanks.

  15. 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.

  16. Liz

    Sounds and looks good. Thank you.

  17. 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.

    1. Lisa Johnston


      I personally loved this recipe because I love cream cheese!My huband on the other hand,thought there was wayyy too much cream cheese.My son thought there was too much crust.Unfortunately,I will not be making these again!:(

  18. 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

  19. Karen

    These are delicious, I make them often. Thank you for this recipe!

  20. 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.

  21. 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!

  22. 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

  23. 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..

    1. Fred Farmer

      That's what I was wondering, if something like a croissant dough or Filo (or phyllo) instead of the pizza dough would work.

  24. Sarah

    Do you think you can freeze these?

  25. Nicole @ French Inspirations on the River


    I have made these TWICE in the last week. Once to try them out, and then to serve to family friends who came in town for dinner. DELISH does not even begin to describe!!!! The only thing I changed was instead of the rotisserie chicken I sautéed chopped up chicken tenderloins in olive oil and used a Poultry seasoning from the Pepper People. The flavor just POPS!!! Fantastic recipe. THANK YOU!!!

  26. Ranae Griego

    I just found your site threw my sister Connie on facebook. Your recipes look great. Iḿ going to try all of them. Please keep up the great work.

  27. Christine

    I make this with cream of chicken soup, chicken, broccoli, sometimes I will throw in leftover rice. Yumm.

  28. Mindy Glazer

    HOLY COW ( or should I say Holy Chicken!) This looks GOOD! I can't wait to try this! I am going to slightly adapt the recipe to make it just al little more heart healthy ( Lite cream cheese, margarine instead of butter, garlic powder instead of garlic salt). Wish it weren't so late right now...I'd totally go out and get the ingredients to make it for tonight's dinner!

  29. Kathy King

    Freezing instructions please. Bake before freezing or freeze, thaw and then bake?

  30. Kristy Hughes

    Do you bake them before you freeze them or can you freeze with raw dough. Also, do you bake while frozen or let them thaw?

  31. lacey

    This so delicious , even my picky four year okd loves it

  32. kristen


    Wow am I glad I came across this! best new recipe I have made in a long time. I will be making these often. the pie pocket idea is genious and I am already using it for other recipe inventions, the possibilities are endless!

  33. Loops

    I just made these today. Thanks for the inspiration! These are perfect for my kids. I did tweak it a bit and the filling was delicious. I sautéed chopped onion in butter and added shredded carrots (it added a nice color and my kids could always use extra veggies) and parmesan cheese. These are going into dinner rotation!

  34. Danny Pritchard


    I love your recipes, thanks for posting them, but I have a question when you make your pie pockets you use ready made pie crusts, I know this is being done for convience but could homemade pie crust be used

  35. Rochelle


    Made these a couple of weeks ago and our family loved it! Had to double the recipe because there are 6 of us but will definitely make again!

  36. Toni

    These sound wonderful but I wondered if you thought they would freeze well. There are just the 2 of us.

  37. Nathan

    I make something like this in the crockpot but the left overs get used for burritos. That would be a good idea for these also.

  38. Laura

    These look fantastic. I'm gluten free and haven't found a GF pie crust I like yet. Might try this as a casserole with GF crescent dough over the top instead.

  39. karen

    I would assume you would cook these before freezing. Then probably microwave them later from the freezer to eat as a snack or quick meal. You could always place them in the fridge ahead of time to defrost , if your planning on when you want to reheat for a meal !

  40. Kimberly

    Giving it a try tonight! So excited to see what everyone thinks. If it goes well, I'll be adding this to my dinner repertoire for sure!