You know when you want the cozy, comforting joy of chicken pot pie—but without the whole “making an actual pie” situation? Yeah, same. Enter: Chicken Pot Pie Pockets. All the creamy, flaky, chicken-veggie goodness you crave… wrapped in handheld pastry perfection.
They’re kind of like Hot Pockets’ cooler, homemade cousin who actually knows how to cook. No forks, no bowls, no sad crust falling apart. Just grab, bite, and try not to burn your tongue because you’re too impatient to wait. Let’s do this.
Why This Recipe is Awesome
First off, it’s chicken pot pie… but portable. You can eat these on your couch, in the car (not recommended), or standing over the sink like a feral little goblin. No judgment.
Second, store-bought pie crust does all the heavy lifting. We’re not making dough from scratch here—we’re lazy, not saints.
Third, it’s a one-pan filling situation and then bake. Which means minimal cleanup and maximum satisfaction.
Also, they’re kid-friendly, adult-approved, freezer-stashable, lunchbox-eligible… should I keep going?
Bottom line: It’s comfort food wrapped in convenience. And yes, they taste just as good as they sound.
Ingredients You’ll Need
Nothing fancy here—just tasty basics doing what they do best.
- 2 tablespoons butter – Because flavor and feelings.
- 1/2 small onion, diced – Adds real “I made this myself” energy.
- 1 cup frozen mixed vegetables – Straight from the bag, no shame.
- 2 tablespoons all-purpose flour – For thickening that luscious filling.
- 1/2 cup chicken broth – Go low-sodium if you like control.
- 1/2 cup milk – Whole milk for richness, or whatever’s in your fridge.
- 1 1/2 cups cooked chicken, shredded – Rotisserie chicken = life hack.
- Salt and pepper to taste – Taste as you go, you rebel.
- 1/4 teaspoon garlic powder (optional) – Because garlic makes everything better.
- 1 box refrigerated pie crusts (2 crusts total) – Room temperature, please.
- 1 egg, beaten (for egg wash) – Fancy touch that makes them golden and glossy.
Step-by-Step Instructions
- Preheat the oven to 400°F
Yes, before you start everything else. No one likes waiting on a cold oven. - Make the filling.
Melt the butter in a skillet over medium heat. Add the onion and cook until soft (about 3–4 minutes). Toss in the frozen veggies and stir until warm. - Thicken it up.
Sprinkle in the flour and stir like you mean it. Cook for 1 minute, then slowly pour in the chicken broth and milk while stirring constantly. Let it bubble until thick and creamy. - Add the chicken.
Stir in your shredded chicken, garlic powder, salt, and pepper. Cook for another 2 minutes, then remove from heat. Let it cool a bit—nobody wants molten lava inside their pockets. - Prep the crust.
Roll out the pie crusts and cut into rectangles—think Pop-Tart size. You should get 6 to 8 rectangles per crust. Pair them up like best friends. - Fill and seal.
Spoon a generous tablespoon (or two) of filling onto one rectangle, then top it with another. Crimp the edges with a fork like you know what you’re doing. Repeat until you’re out of filling or patience. - Brush with egg wash.
This step is not optional if you want that beautiful golden crust. - Bake for 18–22 minutes.
Or until golden, flaky, and irresistible. Cool for a few minutes (seriously) before eating.
Common Mistakes to Avoid
- Overstuffing the pockets.
I know it’s tempting, but if you go too hard, they’ll explode like pastry grenades. Not cute. - Skipping the egg wash.
That shiny, golden finish doesn’t just happen by magic. Don’t skip it unless you like pale pastry sadness. - Not sealing the edges well.
Press firmly with that fork, or you’ll end up with a pot pie puddle. - Filling too hot = disaster.
Let your filling cool a bit before assembling, or your crust will melt and tear. And then you’ll cry.
Alternatives & Substitutions
- No chicken?
Use leftover turkey, rotisserie beef, or sautéed mushrooms for a veggie version. - Dairy-free?
Sub in plant-based butter and milk. Still cozy, still creamy. - Pie crust alternatives?
Crescent roll dough or puff pastry works in a pinch. Flakier, maybe even bougier. - Add cheese?
Heck yes. A little shredded cheddar in the filling turns these into next-level comfort bombs. - Want spice?
Toss in a pinch of cayenne or a splash of hot sauce to wake things up.
FAQ (Frequently Asked Questions)
Can I freeze these bad boys?
Totally. Bake first, cool completely, then wrap tightly and freeze. Reheat in the oven or air fryer for max crispiness.
Can I use fresh veggies instead of frozen?
Sure, if you’re feeling ambitious. Just dice and sauté them until tender before adding to the mix.
Do I have to use pie crust?
You don’t have to do anything, but it’s kinda the whole vibe. Crescent dough or puff pastry can work too.
What if I don’t have chicken broth?
Water + bouillon cube = instant broth. Or just use all milk for a creamier filling.
Can I make these ahead of time?
Yes! Assemble and refrigerate for a few hours before baking. Or bake fully and reheat later.
Why is my filling leaking out?
You probably didn’t crimp the edges tight enough, or you overstuffed. It’s not the end of the world. They’ll still taste amazing.
Final Thoughts
These Chicken Pot Pie Pockets are everything you didn’t know you needed: flaky, savory, handheld comfort food that requires zero knife skills and barely any effort. They’re the kind of recipe that makes you feel like you totally have your life together, even if you’re still wearing pajama pants at 3 p.m.
Perfect for busy weeknights, lazy Sundays, or stress-snacking situations. Whip up a batch, hoard them for yourself, or share with someone you like. Just be warned: they disappear fast.
Now go on—channel your inner comfort-food genius and make these little pockets of joy. You’ve earned it.