Monday, June 18, 2012

Chicken Pot Pockets

I invented this recipe a few weeks ago and my husband came up with the name for it. It's basically a cross between a chicken pot pie and a hot pocket. It's really good!

shredded or cubed chicken (I used the canned shredded chicken from Sam's Club)
boxed stuffing, prepared as directions state
frozen vegetables
pie crust
chicken gravy (I made it from the packet mix)

Preheat oven to 375 and prepare stuffing, then pepare the pie crust. I made a double crust batch and made 3 large pockets out of it (could make 4 if you made them smaller). Divide dough with knife into however many pockets you want to make. Roll out each piece into an oval on parchment paper. Fill with chicken/stuffing/frozen veggies. Fold over and flute edge. Transfer pockets to cookie sheet lined with parchment paper or silicon baking mat. Brush with beaten egg. Bake 375 for about 20 minutes or until crust is golden. Serve with chicken gravy poured on top.

Alternate Version: Put stuffing, chicken, and vegetables into individual baking dishes, top with some gravy (1/4-1/3 cup). Top with a layer of pie crust dough. Poke holes with a fork to allow steam to vent. Brush with beaten egg and bake at 425 for approximately 25 minutes or until crust is golden brown.