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How to Make Tasty Hand-Held Chicken Pot Pie Pockets - A Step-by-Step Guide

Craving a comforting and delicious meal that you can enjoy on the go? Look no further than these Tasty Hand-Held Chicken Pot Pie Pockets. This recipe takes all the comforting flavors of a classic chicken pot pie and transforms them into a convenient hand-held form, making it perfect for busy weeknights or on-the-go lunches. The flaky and buttery pastry encases a savory and creamy chicken and vegetable filling, creating a convenient and mess-free way to enjoy all the flavors of a traditional p...

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Ingredients

  • 2 skinless, boneless chicken breasts, cut into 1/2-inch cubes
  • 1 (14.5 ounce) can fat-free chicken broth, divided
  • ½ (16 ounce) package frozen mixed vegetables
  • 1 cup dehydrated onion flakes
  • ⅓ cup granulated garlic
  • 4 cloves garlic, minced
  • 1 packet dry chicken gravy mix
  • ½ teaspoon salt
  • 1 cup instant potato flakes
  • cooking spray
  • 2 (7.5 ounce) cans reduced-fat refrigerated biscuit dough (such as Pillsbury® Reduced Fat Crescents)
  • 1 small egg, beaten

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 2 hrs
  • Total Time: 3 hrs 10 mins
  • Servings: 16
  • Yield: 16 hand pies

  • Place chicken in a large skillet over medium-high heat. Cover and cook, stirring halfway, until no longer pink in the center, 6 to 12 minutes.
  • Pour half the chicken broth into the skillet with the chicken. Add frozen vegetables, dehydrated onion, granulated garlic, minced garlic, gravy mix, and salt. Stir and cover; reduce heat to medium and cook until flavors meld, about 8 minutes. Add instant potatoes and stir until incorporated. Add remaining chicken broth and stir. Cover and reduce heat to low; cook until thickened to your liking, about 8 minutes more.
  • Remove skillet from heat and allow to cool, about 30 minutes. Pour into a container, cover, and refrigerate filling, 2 hours to overnight.
  • Preheat the oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray.
  • Open and unroll dough into one continuous sheet. Place on a prepared baking sheet. Pinch all seams together, sealing them. Stretch the dough to twice its size using a small rolling pin. Score the sheet into 8 squares using a knife. Repeat with the remaining dough on the other baking sheet.
  • Place 1 heaping tablespoon of filling into the center of a dough square. Pull the side up and over the mixture. Seal the edge carefully with your fingers and then using a fork. Repeat with remaining dough and filling.
  • Bake in the preheated oven, watching carefully until just starting to brown, about 13 minutes. Brush pies with beaten egg and cook until dried, about 2 minutes more. Allow to cool for a few minutes before eating.

    • Nutrition

    132 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Cholesterol: 17mg
    • Sodium: 477mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 7g
    • Vitamin C: 7mg
    • Calcium: 26mg
    • Iron: 1mg
    • Potassium: 232mg

    Categories

    Snack recipes
    Appetizer recipes
    Comfort food recipes
    Poultry recipes
    Pastry recipes