Chicken Pocket Pies

I love chicken pot pies. Always have, always will. When I was a kid, we’d get these pentagon shaped chicken pot pies that heated up in the microwave, almost like a hot pocket, but way, way better. They came in oversized boxes at Sam’s & I have yet to find them in my adult years. I do remember a koala bear on the packaging. Anyone know what I’m talking about here??

In my failing quest to find them I decided to woman up & make my own version, using crescent rolls, of course. This super easy recipe only calls for a handful of ingredients that are probably hiding out in your fridge right now. So, here’s what you’re making for dinner tonight.

Chicken Pocket Pies for Dinner! Only uses a handful of ingredients that are probably already in your fridge! Chicken Pocket Pies for Dinner! Only uses a handful of ingredients that are probably already in your fridge!

You’ll need chicken, mixed veggies, cream of chicken soup & crescent rolls.

Chicken Pocket Pies for Dinner! Only uses a handful of ingredients that are probably already in your fridge!

Shred chicken & mix with veggies & soup.

Chicken Pocket Pies for Dinner! Only uses a handful of ingredients that are probably already in your fridge!

Unroll crescent roll dough & overlap 2 triangles one over the other. Spread out as large as you can.

Chicken Pocket Pies for Dinner! Only uses a handful of ingredients that are probably already in your fridge!

Pile 1/4 of the mixture on the middle of the crescent rolls. Then fold each corner in over the mixture, starting with the larger, top sides & finishing with the 2 bottom corners. Press seams together where possible.

Chicken Pocket Pies for Dinner! Only uses a handful of ingredients that are probably already in your fridge!

Continue with all crescent rolls. Brush with an egg white & sprinkle with parsley before baking.

Chicken Pocket Pies for Dinner! Only uses a handful of ingredients that are probably already in your fridge!

Then bake according to package directions until the tops start to brown.

Chicken Pocket Pies for Dinner! Only uses a handful of ingredients that are probably already in your fridge!

Chicken Pocket Pies
 
Author:
Ingredients
  • 2 c. chicken (seasoned, cooked, shredded)
  • 1 c. frozen mixed veggies (thawed)
  • 1 can cream of chicken soup
  • 1 pkg crescent rolls
  • 1 egg white
  • parsley
Instructions
  1. Preheat oven according to crescent roll package directions.
  2. Mix shredded chicken, veggies & cream of chicken soup.
  3. Unroll crescent roll dough & overlap 2 triangles one over the other, diagonally. Spread out as large as you can.
  4. Pile ¼ of the mixture in the middle of the crescent rolls.
  5. Fold each corner in over the mixture, starting with the larger, top sides & finishing with the 2 bottom corners. Press seams together where possible.
  6. Continue until 4 pockets are formed.
  7. Brush pockets with an egg white & sprinkle with parsley.
  8. Bake according to package directions, until tops are lightly browned.

Now enjoy with a nice side salad!

This recipe can easily be doubled, tripled, quadrupled for whatever your needs may be. You can even store leftovers in the freezer!

Blessings Y’all,

Cathryne

PS- Linking up at some of my fave places, check ’em out!

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