Talk about comfort food. Chicken pot pie is definitely at the top of my comfort food list. The flaky crust, creamy center and crunchy veggies. Some of my favorite things for sure.
To make this meal a little bit easier on myself, I, of course, use store bought pie crust. To make it more weeknight friendly, rather than making a whole pie, I made them into pockets. Think Hot Pockets. Like that. Super simple and really quick to bake. You can even make them on the weekend and heat them up when you’re ready to eat during the week.
1 box of pie crusts (2 per box)
1 large chicken breast, cooked
1 can of condensed cream of chicken soup
1 bag frozen mixed vegetables
3/4 cup milk
Once you have the chicken cooked, cut it up into bite size pieces and add to a large bowl. Add in the condensed soup and frozen vegetables. Pour in the milk and stir everything up. It may see a little bit liquidty at first, but the chicken and vegetables will absorb the milk. Let that mixture sit while you prepare the crust. Whisk an egg in a small bowl.
Unroll the pie crusts and cut each one in half. You should have 4 half circles. Spoon 1/4 of the chicken and vegetable mixture onto each pie crust keeping the mixture on only half of each one.
On the half of each pie crust that the filling is on, brush the egg mixture along the edge. This will help the pockets stay sealed. Carefully fold each pie crust over itself and press the edges together. Use a fork to crimp the edges together.
Place each pot pie pocket on a foil lined baking sheet and brush the tops with the egg mixture to make sure it gets golden brown when it bakes. Use a knife to cut a small slit in each pocket to let any air out during the baking process.
Bake at 375 degrees for approximately 20 minutes or until the pockets are golden brown and flakey. Enjoy this comforting recipe on its own or with a salad to make it a complete meal.