- 8
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
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.