Chicken Pot Pie Pockets are a comforting and filling freezer meal staple the entire family will love. Easy to make with puff pastry and perfect for a quick dinner or snack!
3containers pre made pie crust dough*total of 6 rounds
1large 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.