Yumyum
Novice Foodie
Who doesn’t love a warm, flaky pocket filled with creamy chicken and veggies? These chicken pot pie pockets are not only delicious but also super easy to make! Perfect for a cozy dinner or a quick lunch, they’re sure to become a family favorite. Let’s start cooking! 
Ingredients
- For the filling:
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup diced onion
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- For the pockets:
- 1 package puff pastry (2 sheets)
- 1 egg, beaten (for egg wash)
Instructions
- Make the Filling:
- In a large skillet, melt butter over medium heat. Add onions and cook until soft.
- Stir in flour and cook for about 1 minute. Gradually whisk in chicken broth and milk until thickened.
- Add shredded chicken, mixed vegetables, garlic powder, thyme, salt, and pepper. Mix well and remove from heat.
- Prepare the Pockets:
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface and cut into squares (about 4x4 inches).
- Spoon a generous amount of filling onto one half of each square. Fold over to create a pocket and seal the edges with a fork.
- Bake:
- Place the pockets on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
- Bake for 20-25 minutes, or until golden brown.
Enjoy Your Meal!
These chicken pot pie pockets are perfect for any occasion, and they’re so much fun to eat! Grab your ingredients and make them right away—you won’t regret it!
