Chicken Pot Pie Pockets Recipe

Name: Chicken Pot Pie Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1/3 cup onion chopped; 1/3 cup celery chopped, 1 large stalk; 1/3 cup carrot chopped, 1 carrot; 1/3 cup mushrooms chopped small, such as cremini; kosher salt; freshly ground pepper; 2 tablespoons flour; 1 1/2 cups chicken broth; 1 1/2 cups chicken meat shredded; 1/3 cup Parmesan cheese; 2 prepared pie crusts; 1 egg; 1 tablespoon water

Servings: persons

2 tablespoons butter
1/3 cup onion chopped
1/3 cup celery chopped, 1 large stalk
1/3 cup carrot chopped, 1 carrot
1/3 cup mushrooms chopped small, such as cremini
kosher salt
freshly ground pepper
2 tablespoons flour
1 1/2 cups chicken broth
1 1/2 cups chicken meat shredded
1/3 cup Parmesan cheese
2 prepared pie crusts
1 egg
1 tablespoon water

1
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2
Melt butter in a large skillet on medium-high heat. Add onion, celery, carrot, and mushrooms; saute for 6 to 7 minutes until vegetables are tender.
3
Stir in flour and cook for 1 minute more.
4
Add chicken broth and stir until thickened, about 3-4 minutes.
5
Add chicken, Parmesan cheese, and salt and pepper to taste.
6
Transfer to a bowl and allow to cool in the refrigerator about 30-45 minutes.
7
Meanwhile, flour a work surface and roll out one of the pie crusts. Using a rolling pin gently roll out the dough just enough to lay flat and smooth.
8
Invert a 5-inch diameter bowl on the dough and cut individual discs (each pie crust should yield 6).
9
Place 1/4 cup of filling on one side of the circle. Fold over the dough to form a pocket, making sure that all the mixture is inside and toward the center. Using a fork, crimp the edges to form a seal.
10
Pierce each pie on top twice with a fork to allow the steam to escape. Beat egg with water and brush each pocket. Bake for 20 to 25 minutes, until golden brown.
11
Let rest for 5 minutes before serving.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons butter, 1/3 cup onion chopped, 1/3 cup celery chopped, 1 large stalk, 1/3 cup carrot chopped, 1 carrot, and more.

Yes, Chicken Pot Pie Pockets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Pot Pie Pockets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions