Chicken Pot Pie Pocket

By jenlin

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

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

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.
You can cook these and then freeze and put them in toaster.