Chicken Pot Pie Pockets

1. 1

   Put out the pie crusts and let them come to room temperature.

2. 2

   Cook the chicken if thats not already done; boiling works well for this.

3. 3

   (Boil for about 10 minutes, let cool and chop.

4. 4

   Feed a small piece to your dog.)

5. 5

   While the chicken cooks, preheat your oven to 350 degrees F. Defrost the veggies and put them in a mixing bowl with the cream of mushroom soup, onion, and spices.

6. 6

   Add chicken once its finished and stir it all together.

7. 7

   Lay out the pie crusts and cut into 3 even strips; you should have 6 total.

8. 8

   Place a couple of heaping spoonfuls of filling onto one side of each strip, and spread it out on that side until you have about 1/2 inch space from the edges.

9. 9

   Fold over the other half of the strip, and seal it closed with a fork or your fingers.

10. 10

    Line a baking sheet with foil sprayed with Pam or just use a Silpat.

11. 11

    Place pockets on the baking sheet, and cut small slits in each one to let steam escape.

12. 12

    Brush each with egg wash, then bake at 350 degrees F for about 15 minutes, or until golden brown.

13. 13

    If you are able to resist, let them cool for a few minutes before devouring.

14. 14

    For storage, wrap each individual pocket tightly with plastic wrap and freeze until ready to reheat in the oven (350 degrees F for about 10-15 minutes).

* Per serving · 4 servings · Values may vary.