Chicken Pot Pie Homemade "Hot Pockets"

1. 1

   Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

2. 2

   On a floured work surface, roll out pie crust into a large rectangle and slice off rounded edges (if using store-bought).

3. 3

   Slice into four strips.

4. 4

   Place cooked chicken and vegetables in a large mixing bowl.

5. 5

   In a small saucepan over low heat, whisk flour and milk and let simmer, 5 minutes until thick.

6. 6

   Pour sauce over chicken and vegetables and season generously with salt and pepper.

7. 7

   Spoon mixture over bottom halves of pie crust strips and fold over tops.

8. 8

   Use your fingers to pinch to seal and press the twines of a fork to crimp.

9. 9

   Brush with egg wash and transfer to prepared baking sheet.

10. 10

    Bake until golden and puffy, 18 to 20 minutes.

No nutritional information available.

No additional tips available.