Chicken Pot Pie Pockets : Cozy Comfort in a Hand-Held Bite
Everything you love about classic chicken pot pie—creamy filling, tender chicken, and hearty veggies—wrapped up in golden, crispy hand pies or folded flatbreads. These chicken pot pie pockets are perfect for meal prep, school lunches, or an easy dinner. No fork required, just warm, flaky, satisfying bites every time.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6–8 pockets 1x
Ingredients
2 cups cooked, shredded chicken
1 cup frozen mixed vegetables (peas, carrots, corn)
1/2 cup chicken broth
1/2 cup milk
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 package refrigerated pie dough or large flatbreads/tortillas
1 egg, beaten (for egg wash)
Instructions
Make the filling: In a skillet over medium heat, melt butter. Stir in flour and cook 1 minute to form a roux. Slowly whisk in broth and milk until smooth. Add garlic powder, salt, pepper, veggies, and chicken. Simmer until thickened, about 5 minutes. Let cool slightly.
Prep the dough: Roll out pie dough and cut into circles or squares. For flatbreads, lay them flat and prepare to fold.
Fill and seal: Spoon chicken mixture onto one side of each dough piece or flatbread. Fold over and press edges with a fork to seal.
Bake: Place on a lined baking sheet. Brush tops with beaten egg. Bake at 400°F (200°C) for 18–22 minutes, or until golden brown.
Serve or store: Cool slightly before eating. These freeze well—just reheat in the oven or air fryer.
Nutrition
- Calories: 390
- Carbohydrates: 28g
- Protein: 22g