Chicken Pot Pie Pockets

There’s a chill in the air, and the colder it gets, the more we crave hot food! These chicken pot pie pockets are the perfect mix of a home-style food with convenience. 

To make these, I used The Pioneer Woman’s recipe (with a few tweaks) for the first half of the recipe.  Since I made a few changes, here is my version of her recipe, altered for pie pockets.

Chicken Pot Pie Pockets


  • 3 Tablespoons Butter
  • 1/2 cup Finely Diced Onion
  • 1 cup Finely Diced Carrot
  • 1 cup Finely Diced Celery
  • 1 cup Fresh Peas
  • 2-3 cups Shredded Cooked Chicken
  • 1/4 cup Flour
  • 2 cups Low-sodium Chicken Broth
  • 1/4 teaspoon Turmeric
  •  Salt And Pepper, to taste
  •  Chopped Fresh Thyme To Taste
  • 1/4 cup Half-and-half Or Cream
  • 1 whole Unbaked Pie Crust
  • 1 whole Egg
  • 2 Tablespoons Water
Preheat the oven to 375 F.
Chop your vegetables and add them to a pot with the butter melted in the bottom.
 Stir them around until the onions start to turn translucent, about 3 minutes.
Stir in the chicken, sprinkle the flour over the top and stir it until it’s all combined.
Cook for 1 minute, then pour in the chicken broth and stir it around and let it cook and thicken.


 Add your spices, cream and then stir again. As it bubbles, it will thicken within a few minutes.
 You want your mixture thick so that it can be spooned into your pockets.
 Turn off the heat.
To make the pockets, you can do them by hand or with a handy pocket-tool you can find online or in a kitchen-store for just a few dollars.
These are very helpful!
Using a rolled out pie crust, place the pie crust onto your pocket-maker and add a spoonful of your mix. Don’t fill it too full!

Take your egg, mixed with the tablespoons of water to make an egg wash.

Brush the edges of your pocket. Seal closed, and remove excess dough.
Remove your pocket from the mold carefully, by lifting one side, and slowly turning the pocket upside down in your hand.
 Brush the outside of your pocket with a little more egg-wash and set gently on a pan with parchment paper. Add vent holes if desired, and bake until crust is crispy…about 30 minutes.

stephanie-bioStephanie loves to blog about all things creative-especially things food and photography related. With three daughters Stephanie spends a great amount of time crafting, playing and making messes all around the house. Collecting vintage kitchen items, learning photography and her addiction to fabric are a few things that eat up her spare time and spending money, but overall, she is all about enjoying life on a budget and being as crafty as we can be in our home. Stephanie loves dessert, the color yellow and Italian food the best!

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Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.


  1. how many does this yield?

  2. Wow, these sound delicious and perfect for our halloween party!

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