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Chicken Pot Pie Pockets

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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 8 servings
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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 


  1. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
  2. Combine the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl.
  3. 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.