Chicken Pot Pie Pockets

Pile of chicken pot pie hand pockets

Chicken Pot Pie Pockets, who woulda thought? So creamy and tasty, perfect to make any weeknight or weekend. The whole recipe comes together quickly and leaves you with an easy to eat hand-held dinner! Recipes like this are the best, you can make them ahead of time and pop them into the oven when you are getting ready to eat. Even if you make this and put them into the oven you still have time to clean everything up before the Chicken Pot Pie Bites are ready. Let’s you enjoy your dinner with only a sheet pan to wash after your belly is full and happy! Check out the recipe below.

Wooden board of pie pockets filled with chicken and veggies

Inspiration behind the recipe

Every winter Phillip and I crave a hearty dish to fill us up and leave us full all night long. We love to make our Buffalo Chicken Pot Pie on a cold snowy night. We bought all the ingredients to make that pot pie and the night we went to make the recipe, we started complaining to each other how pot pie always falls apart once you slice into it. It’s the same as most pies, once you take the first slice the filling begins to slip. Then it hit me, what if we made them into hand pies. Clean to eat and the filling stays put the whole time, sounded too good to be true. Once we perfected the recipe we have been making these on repeat!

White plate of pie dough filled with chicken pot pie filling

Tools to create these hand pies

Deep Sauce Pan or Dutch Oven: To make your chicken pot pie filling and if you choose you can cook your chicken first in the pan

Rolling Pin: You will need a rolling pin to roll our your dough and thin it out a little.

Oven: These pot pies are baked to perfection, so you will need an oven. We chose to bake our chicken before shredding it up.

Ingredients in this recipe

Chicken: We typically use baked and shredded chicken breasts. We have used a rotisserie chicken from our local Giant and we loved it! We’ve yet to make it with chicken thighs but I bet it would be so juicy.

Butter: What is a pot pie without some creamy butter. We use salted butter in this recipe.

Veggies: Onions, garlic, celery, carrots, peas. The more veggies the better, in our opinion. These are the standard for a pot pie. We prefer fresh onions, garlic, celery, and carrots, but use frozen peas. If you don’t want to chop up the veggies, feel free to use frozen or canned (drained) veggies instead.

Herbs & Seasonings: Tarragon, parsley, salt, pepper, cayenne. This is our perfect concoction for this pot pie. Tarragon is the best herb to add to a pot pie and give off such comforting flavor.

Liquids: Heavy cream and chicken broth. Mixed together to create the creamy filling for the pot pie pockets.

Pie Dough: Roll this out with a rolling pin and cut each crust into 6 same size pieces. If you don’t have pie dough, we have used pastry puff in the past as well and got great results.

Flour: If you feel your filling isn’t thick enough add a mixture of water and flour to thicken. We also use the flour to help roll out the pie dough.

Sliced open hand pie filled with chicken filling

Step by step to make the this dish

Preheat your oven to 450 degrees. We like to bake our chicken first with olive oil, salt, and pepper. After it is cooked, we shred it with forks. If we don’t have time for that we like to get a rotisserie chicken and pull the chicken off. While your chicken is baking go ahead and chop up all your veggies. Heat your large sauce pan or dutch oven over medium heat. Once the pan is hot, add in the butter until melted, next the garlic and onions. Sauté them for a minute or two until they become fragrant and then add the celery and carrots, sprinkle with salt and cook down until softer.

Sprinkle the remainder of your seasoning, tarragon, parsley, pepper, and cayenne and stir well. Once mixed, slowly stir in the heavy cream and chicken broth. Let the pot pie mixture cook for a few minutes until simmering. Next add in the shredded chicken and peas and bring to heat again. At this time if you prefer a thicker filling, stir in a flour water mixture until you get your desired thickness. Make sure to add a small amount at a time and let cook in-between to make sure you aren’t over thickening the filling.

Lastly, roll out the dough and slice into 6 same size pieces. Most packages of pie dough give you two pie crusts, so you should have 12 same size pieces to use. If you are looking to make these into an appetizer, just cut your pie dough smaller to get more bite sized pieces. On a greased baking sheet, lay down 6 of the pieces and begin to scoop in chicken pot pie filling. Lay the other 6 dough pieces on top and pinch the sides to close. Make a few slits in the top to let the air out. Melt a tablespoon of putter and brush on top. Bake for 20-25 minutes or until the dough begins to get golden in color. Let cool and serve!

From our kitchen to yours, cheers!

White plate next to flowers filled with golden brown hand pies

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Wooden board of pie pockets filled with chicken and veggies
Print

Chicken Pot Pie Pockets

Hand-held Chicken Pot Pie for a fun and easy weeknight meal! Or make these smaller for a tasty appetizer or snack!
Course Appetizer, Main Course
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 3 tbsp salted butter
  • 1 cup yellow onion chopped
  • 1 tsp garlic minced
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 1 tsp salt
  • 1 tsp tarragon
  • 1 tsp parsley
  • ½ tsp pepper
  • ½ tsp cayenne
  • ½ cup heavy cream
  • ¼ cup chicken broth
  • ½ cup peas
  • 2 pie dough crusts
  • 1 tbsp salted butter melted
  • flour

Instructions

  • Preheat oven to 450°, drizzle olive oil, pinch of salt, and pinch of pepper over the chicken and bake until 160° (about 15 minutes) and shred the chicken up with forks
  • Heat a dutch oven or large saute pan over medium heat. Once hot add 3 tbsp salted butter and let melt.
  • Toss in the garlic and onion, cook until fragrant (about 2 minutes). Then add in the carrots celery, and salt, cook until softened. Next, add the other seasonings: tarragon, pepper, parsley, and cayenne. Mix well
  • Stir in the heavy cream and chicken broth and bring to a simmer. Then add in the shredded chicken and peas and bring back to heat. Let cook a few minutes. If you want a thicker filling slowly add in a flour water mixture until you get your desired thickness.
  • Roll out both dough sheets with a rolling pin and slice into 12 even sized pieces. Lay 6 pieces on a greased baking pan and spoon the filling onto the pieces. Next lay the dough on top and pinch to close. Brush melted butter on top.
  • Slice a few slits into the top to release the air as it bakes and bake for 20-25 minutes or until golden brown. Remove from oven and serve!

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