| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 8 servings |
Ingredients
- Two 10 1/2-ounce cans cream of chicken soup
- One 10-ounce bag frozen vegetables (carrot, corn and green bean mix)
- 1 teaspoon garlic powder
- 1 small rotisserie chicken, meat shredded, skin and bones discarded
- Kosher salt and freshly ground black pepper
- 2 boxes refrigerated pie crusts (2 crusts in each box)
- 1 large egg, beaten
Instructions
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Combine the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl.
- Unwrap the pie crusts and cut off the round edges of each to create a square. Cut each square into quarters, then trim the edges to create rectangles. Put 1/4 cup of the chicken mixture in the center of 1 rectangle and brush the pastry with water around the perimeter. Top with another piece of pastry and use a fork to press down on the edges to completely seal closed. Brush with the egg and poke a few fork holes in the top. Repeat with the remaining rectangles and filling to make 8 pot pie pockets. Transfer to the prepared baking sheets. Bake until golden brown, 20 to 30 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 597 |
| Total Fat | 36 g |
| Saturated Fat | 12 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 28 g |
| Cholesterol | 120 mg |
| Sodium | 697 mg |
Reviews
Jeff said you can freeze them after baking and cooled, then just take straight from the freezer and pop one in the toaster. Has anyone tried that?
This was delicious and easy but way to much filling . I made 4 and can make at least 8 more. I reduced the amount of garlic and added some milk to the mixture because it was so thick.
I have been making chicken pot pie for years, using all the ingredients shown, only I make a 9×13 pan full, as it doesn’t last 2 days. It’s soooo delicious & simple. My only difference is I use boneless & skinless chicken breasts & I cook them in my 3 quart instant pot. They cook in minutes. I recommend this to any family that needs a fast & delicious meal.
Love this recipe. My kids have been eating them since they were one. Kids that would not eat veggies, would eat them in a pot pie 🙂
Great dish! Used cream of mushroom with herbs and omitted garlic power. Great flavor. I had a lot of filling left after filling the 8 pockets. Made a small tradition pot pie later in the week. This is definitely my new go to filling!
Ss
Not too good. I need to tweak the filling. It was plain…. maybe making a pizza or Mexican flavored one would be better.
Fun, easy, and yummy!
I made this with my 3 1/2 year old grandson. A bit challenging for his age but would probably be great as a helper recipe for an older child.
This filling was very good. I agree that onions would be a great addition. There was way too much filling. I ended up freezing half. However I was shocked that my picky eater grandson really liked it.
In the future I will add some onions and cut the filling amounts in half.
Needed fresh veggies like onion otherwise good