Chicken Broccoli Pie Pockets

Chicken Broccoli Pie Pockets 1 Chicken Broccoli Pie Pockets 2 Chicken Broccoli Pie Pockets 3

 

Everyone has had chicken pot pie at some time or another.  This dish is not exactly chicken pot pie, but you could say it was inspired by the classic.  And in my opinion (and my husband’s), this is WAY better than any chicken pot pie I’ve ever had!  I think the key is the cream cheese.  Let’s face it, cream cheese will make anything taste better.


First you should know that this dish is REALLY filling.  We had sides to go along with it and didn’t even touch them because this dish is so hearty.  Plus, this pie is chocked full of chicken, corn, and broccoli, so it’s really already a full meal by itself!  The filling is so creamy and delicious, I ate it straight out of the bowl and didn’t want to stop!  I’m glad I restrained myself though, because it was really amazing baked inside the pie crust.

This was one of our favorite new meals, and it’s so easy I can make it on a regular basis!  I actually am already looking for another chance to make it again.  Next time you’re thinking of making chicken pot pie, trash that idea and make this instead!

Chicken Broccoli Pie Pockets

Yields: 4 servings

Chicken Broccoli Pie Pockets

Ingredients

  • 8 oz. cream cheese
  • 4 Tbsp. butter
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic salt
  • 1 1/2 cups cooked and shredded chicken (rotisserie chicken works great!)
  • 1 1/2 cups frozen chopped broccoli, thawed
  • 1/2 cup corn (I like to use canned, but you can use frozen and thaw it out)
  • 1 box (2 sheets) refrigerated Pillsbury Pie Crust

Directions

  1. Preheat oven to 400 degrees F.
  2. In a large microwave safe bowl, combine cream cheese and butter. Microwave in 15 second intervals until slightly melted and able to stir until smooth.
  3. Add onion powder and garlic salt to cream cheese/butter mixture and stir well.
  4. Add chicken, chopped broccoli and corn to cream cheese mixture. Stir until well combined.
  5. Unroll both sheets of refrigerated pie crust dough. Cut each of the round pie crusts into quarters.  On one quarter of pie crust dough, put 1/4 of cream cheese/chicken mixture. Place a second quarter of pie crust dough over the top (make sure it lines up with bottom quarter) and pinch seams to seal off. You can flute the pie crust edges for a prettier look.
  6. Repeat until you have 4 pie pockets. Cut about three small slits on the tops of each pie pocket for breathing. Place on a greased cookie sheet.
  7. Bake for about 20 minutes or until tops are golden brown.
http://normalcooking.com/2013/10/27/chicken-broccoli-pie-pockets/

Source:  Chef in Training

 

11 thoughts on “Chicken Broccoli Pie Pockets

    • lindsayballen October 27, 2013 at 11:36 pm - Reply Author

      Hmmm I’ve never tried freezing them so I can’t really say. It seems like it shouldn’t be a problem. If you were to try it, I’d say don’t cook it first and don’t cut the slits in the pastry. If you give it a try, please let us know how it turns out!

    • lindsayballen October 30, 2013 at 11:20 am - Reply Author

      Oh that’s a great idea! I’ll have to remember this recipe when I have ziploc bags full of leftover turkey!

    • lindsayballen October 30, 2013 at 11:21 am - Reply Author

      I had never had pie pockets before, but now I’m gonna make them all the time! I feel like my eyes have been opened to endless possibilities!

      • Lindsayballen, I make a similar dish, but my ‘pie’ crusts are made by rolling the large size Bam biscuits (Grands, Pilsbury) and putting filling on top, folding in half, and crimping the edges. Then I bake the pies on cookie sheets lined with parchment paper. I fill mine with a sweet meat filling made of apple, sausage, raisins and spice. My family loves them.

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