Name: Chicken Pot Pie Homemade Hot Pockets
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 lb. store-bought or homemade pie crust -; 3/4 lb. boneless skinless chicken breast, cooked -; 2 c. mixed frozen vegetables, thawed -; 1/4 c. all-purpose flour -; 1/2 c. whole milk -; Kosher salt -; Freshly ground black pepper -; 1 large egg, beaten with 1 tbsp. water -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Pot Pie Homemade Hot Pockets

1. 1 lb. store-bought or homemade pie crust -

2. 3/4 lb. boneless skinless chicken breast, cooked -

3. 2 c. mixed frozen vegetables, thawed -

4. 1/4 c. all-purpose flour -

5. 1/2 c. whole milk -

6. Kosher salt -

7. Freshly ground black pepper -

8. 1 large egg, beaten with 1 tbsp. water -

How to cook deliciously - Chicken Pot Pie Homemade Hot Pockets

1. Stage

Preheat oven to 350 degrees F and line a baking sheet with parchment paper. On a floured work surface, roll out pie crust into a large rectangle and slice off rounded edges (if using store-bought). Slice into four strips.

2. Stage

Place cooked chicken and vegetables in a large mixing bowl. In a small saucepan over low heat, whisk flour and milk and let simmer, 5 minutes until thick. Pour sauce over chicken and vegetables and season generously with salt and pepper.

3. Stage

Spoon mixture over bottom halves of pie crust strips and fold over tops.

4. Stage

Use your fingers to pinch to seal and press the twines of a fork to crimp. Brush with egg wash and transfer to prepared baking sheet.

5. Stage

Bake until golden and puffy, 18 to 20 minutes.