Chicken Pot Pie Pockets are a comforting and filling freezer meal staple the entire family will love. Easy to make with pie crust and perfect for a quick dinner or snack!
Looking for the full version? These homemade hot pockets are inspired by my fan favorite Chicken Pot Pie Recipe.
RECIPE FEATURES
One of my most popular post these last few months has been my super simple homemade pot pie. It has been made hundreds of times, and if I am being completely honest, is one of our personal go-to dinners! It takes less than ten minutes to put it together and get that baby into the oven.
When my child suggested a hot pocket version I was shocked. Why, oh why, did I not think of this genius idea??
And that, ladies and gents, is how this recipe handheld chicken pot pies came to be. It’s easy, delicious, and freezer friendly!
CHICKEN POT PIE INGREDIENTS
- Pie dough- we use pre made pie dough found in the refrigerator section of the grocery store
- Rotisserie chicken- Alternatively, you could use pre cooked and chopped chicken.
- Cream of chicken- We really like the added flavor of cream of chicken. I have also seen several homemade versions online if you prefer.
- Chicken broth
- Frozen mixed veggies- thawed!
- Thyme and onion powder
HOW TO MAKE A CHICKEN POT PIE HOT POCKET
- Preheat your oven to 375 degrees. Line two baking trays with parchment paper and set aside.
- Combine the chicken, cream of chicken soup, chicken broth, vegetables, thyme, and onion powder in a large mixing bowl. Stir until incorporated.
- Starting with one pie dough round, use a sharp knife or pizza cutter to cut the rounded edges off creating a square or rectangle. Cut the square into quarters.
- Spoon 1/4 cup of the filling onto the center of one rectangle. Brush the edges of the pastry with water. Place a second piece of dough directly on top, pinching the edges closed.
- Repeat with remaining dough until you have 12 pies.
- Poke the top of each with a fork to create holes for air to escape during the baking process.
- Whisk the egg and brush onto the tops of each pie. Bake 20 minutes, or until lightly browned.
RECIPE TIPS
I mentioned this recipe was freezer friendly. Let’s walk through how to do that! It makes SO MANY hand pies, which is great for a large family, but not so much when you are a tiny family of 3. Here is how we froze these to use later:
1. Follow the recipe all the way through cooking the pies.
2. Allow them to cool completely.
3. Wrap each homemade hot pocket in plastic wrap. This is super important to help prolong the life of the pot pies and fight freezer burn.
4. Place each wrapped pie in a freezer safe zip top bag and label.
When you are ready to enjoy, remove the plastic, wrap in a paper towel, and heat 1 to 2 minutes in the microwave.
Yes. Puff pastry is a good substitution, but slightly more expensive. Follow the baking instructions on the back of the container of pastry.
These will last 2 to 3 days in the refrigerator after baked or up to 2 months if frozen.
More Chicken Recipes:
More Freezer Friendly Recipes:
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Pot Pie Pockets- Freezer Recipe!
Ingredients
- 1½ cups rotisserie chicken diced
- 1 can cream of chicken soup
- 1/4 cup chicken broth
- 1⅔ cup frozen mixed veggies thawed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 3 containers pre made pie crust dough* total of 6 rounds
- 1 large egg
Instructions
- Preheat your oven to 375 degrees. Line two baking trays with parchment paper and set aside.
- Combine the chicken, cream of chicken soup, chicken broth, vegetables, thyme, and onion powder in a large mixing bowl. Stir until incorporated.
- Starting with one pie dough round, use a sharp knife or pizza cutter to cut the rounded edges off creating a square or rectangle. Cut the square into quarters.
- Spoon 1/4 cup of the filling onto the center of one rectangle. Brush the edges of the pastry with water. Place a second piece of dough directly on top, pinching the edges closed.
- Repeat with remaining dough until you have 12 pies.
- Poke the top of each with a fork to create holes for air to escape during the baking process.
- Whisk the egg and brush onto the tops of each pie. Bake 20 minutes, or until lightly browned.
How to freeze:
- Follow the recipe all the way through cooking the pies.
- Allow them to cool completely.
- Wrap each homemade hot pocket in plastic wrap. This is super important to help prolong the life of the pot pies and fight freezer burn.
- Place each wrapped pie in a freezer safe zip top bag and label.
Nutrition
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