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Pot Pie Pockets- Freezer Recipe!

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!
Course Dinner Recipes
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 pies
Calories 243kcal
Author Jesseca

Ingredients

  • 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

Serving: 1g | Calories: 243kcal | Carbohydrates: 24g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 54mg | Sodium: 445mg | Fiber: 4g | Sugar: 3g