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When I make these, I make a couple batches. Once they are baked and cooled, I put them on a cookie sheet in a single layer and freeze them. I then put them in a zip-loc bag with a piece of parchment paper between them. I return them to the freezer. Then any time you want one, just pop it in the toaster frozen and you’ll have a good hot snack/lunch.
**If you don’t want to cut up all the veggies, you could use a 10 ounce bag of frozen veggies.
CHICKEN POT PIE POCKETS
(makes )
Ingredients:
*2 (10.5 ounce) cans cream of potato soup
*1 tablespoon butter
*2 medium carrots, chopped small
*2 celery stalks, chopped small
*1 medium onion, chopped
*1 cup frozen peas
*1 cup frozen corn
*1 teaspoon salt
*1 teaspoon ground black pepper
*1/2 teaspoon garlic powder
*2 -3 cups cooked chicken, shredded or cut into pieces
*2 boxes refrigerated pie crusts (2 crusts in each box)
*1 large egg + 1/2 teaspoon water (for egg wash)
Directions:
~Allow pie crusts to come to room temperature.
~Preheat oven to 350 degrees.
~Line two baking sheets with parchment paper or spray with cooking spray.
~In a large skillet melt butter.
~Add in carrots, celery, and onions and cook until soft.
~Stir in both cans of cream of potato soup, chicken, frozen corn, frozen peas, salt, pepper, and garlic powder.
~Remove from heat and set aside.
~Unwrap the pie crusts and unroll.
~Cut off the edges of the dough to make it into a square.
~Cut the square into quarters.
~Place 1/4 cup of chicken mixture into the center of one of the pieces of dough.
~Brush a little water around the outside edges of filled dough.
~Place another piece of dough on top of filled dough.
~Seal edges with a fork.
~Brush the tops with egg wash.
~Poke a couple small holes on the tops.
~Place on prepared baking sheet and bake for 20-30 minutes or until they are a golden brown.
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