Chicken Pot Pie Homemade "Hot Pockets"

Yields:
1
Prep Time:
15 mins
Total Time:
35 mins
Take the comfort food to go with this dinner pie.
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Ingredients
- 1 lb. store-bought or homemade pie crust
- 3/4 lb. boneless skinless chicken breast, cooked
- 2 cups mixed frozen vegetables, thawed
- 1/4 cup all-purpose flour
- 1/2 cup whole milk
- kosher salt
- Freshly ground black pepper
- 1 large egg, beaten with 1 tbsp. water
Directions
- Step 1Preheat 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.
- Step 2Place 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.
- Step 3Spoon mixture over bottom halves of pie crust strips and fold over tops.
- Step 4Use 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.
- Step 5Bake until golden and puffy, 18 to 20 minutes.
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