Monday, June 18, 2012

Chicken Pot Pockets


I invented this recipe a few weeks ago and my husband came up with the name for it. It's basically a cross between a chicken pot pie and a hot pocket. It's really good!

Ingredients needed:

shredded or cubed chicken (I used the canned shredded chicken from Sam's Club)
boxed stuffing (prepared without butter)
frozen vegetables
pie crust
chicken gravy (I made it from the mix)

Preheat oven to 375 and prepare stuffing, then pepare the pie crust. I made a double crust batch and made 3 large pockets out of it (could make 4 if you made them smaller). Divide dough with knife into however many pockets you want to make. Roll out each piece into an oval on parchment paper. Fill with chicken/stuffing/frozen veggies. Fold over and flute edge. Transfer pockets to cookie sheet lined with parchment paper. Brush with egg white mixed with a little water. Bake 375 for about 20 minutes or until crust is golden. Serve with chicken gravy poured on top. 














2 comments:

  1. those look sooo yummy! i should know better than to look at these so late at night! thanks for linking up to tip-toe thru tuesday!

    ReplyDelete
  2. oh my family is sure to love this! Thanks for sharing at tip toe thru tuesday, we can't wait to see what you link up this week!

    While you're there, don't forget to enter my giveaway!
    xoxo
    Kim
    tiarasandbowties.blogspot.com

    ReplyDelete