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1
Put out the pie crusts and let them come to room temperature.
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2
Cook the chicken if thats not already done; boiling works well for this.
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3
(Boil for about 10 minutes, let cool and chop.
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4
Feed a small piece to your dog.)
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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.
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6
Add chicken once its finished and stir it all together.
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7
Lay out the pie crusts and cut into 3 even strips; you should have 6 total.
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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.
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9
Fold over the other half of the strip, and seal it closed with a fork or your fingers.
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10
Line a baking sheet with foil sprayed with Pam or just use a Silpat.
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11
Place pockets on the baking sheet, and cut small slits in each one to let steam escape.
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12
Brush each with egg wash, then bake at 350 degrees F for about 15 minutes, or until golden brown.
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13
If you are able to resist, let them cool for a few minutes before devouring.
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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).
