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Chicken Pot Pie Pocket

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Chicken Pot Pie Pocket

Chicken Pot Pie Pocket

I made these Chicken Pot Pie Pockets with pizza dough instead of crescent rolls or a flaky pastry.  I wanted to see what they tasted like with the pizza dough crust vs. with a flaky crust.  My daughter loved them.

My Opinion

If I’m being honest here, I think I would prefer the flaky crust though.  That being said, I did like them and it was something different which is what I’m usually after.  I hate the same ole same ole, time after time.

Chicken Pot Pie Pocket

I used handmade dough, but you could so easily use the refrigerated dough.  Just convert the 1 1/2 lbs of dough to about 2 cans of the refrigerated stuff.  Fill it with a mixture of mixed vegetables, cream of chicken soup, milk and chopped chicken.  I topped mine with some cheese, but this was my daughter’s call.  I didn’t plan on adding any cheese to it.  But she is my daughter and thinks everything tastes better with cheese.

Chicken Pot Pie Pocket

Another change I may make, is not using so much milk.  If you can’t tell, it was a little runny, which made for messy.  And,  if you let these cool down longer than I call for, you could eat these with your hands, like hot pockets are suppose to be eaten, in my opinion.

Which dough would you use?

Pizza Dough or Crescent Roll Dough?


Turkey and Cheese Stromboli

Chicken Alfredo Crescent Bake

ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below.  NOTE:  These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.

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Rock on!

~Bobbi

Chicken Pot Pie Pocket by 3glol.net
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Chicken Pot Pie Pocket

Chicken Pot Pie Pocket. A chicken pot pie inside a pizza dough crust for a new twist.
Course Main, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Cool 10 minutes
Total Time 50 minutes
Servings 6 Servings
Calories 385kcal

Equipment

  • Sauce Pan
  • Rolling Pin
  • 9 x 13 Baking Sheet

Ingredients

  • 1 1/2 Lbs Pizza Dough
  • 1 Bags (12 oz) Mixed Vegetables, Frozen
  • 1 Can (10 1/2 oz) Cream of Chicken Soup, Condensed
  • 1 Cup Milk
  • 2 Cups Cooked Chicken, Chopped

Instructions

  • Preheat oven to 400°.
  • In a medium sauce pan, mix the vegetables, soup, milk and chicken. Heat on medium until warm.
    Chicken Pot Pie Pocket by 3glol.net
  • While the vegetable/soup aka filling mixture is heating up. Roll out the pizza dough to about 18″ x 14″. Doesn’t have to be perfectly measured.
    Chicken Pot Pie Pocket by 3glol.net
  • Cut the pizza dough into 6 sections. Again, doesn’t have to be perfect unless you absolutely have to have them ALL the exact same size.
  • Spoon the filling onto the middle of each section. Divided accordingly. If you do not prefer as much filling, use more dough to make more pockets.
    Chicken Pot Pie Pocket by 3glol.net
  • Fold over the dough and pinch or fold to close one side. The filling might leak out, this is ok. **If you prefer, pinch all sides.
  • Place pockets on a greased/sprayed cookie sheet. Bake at 400° for 15-18 minutes.
  • Remove from oven when done, let cool for 10 minutes. **If desired, sprinkle shredded cheese on top while cooling. SERVE.
    Chicken Pot Pie Pocket by 3glol.net

Notes

ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post.  NOTE:  These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.

Nutrition

Calories: 385kcal | Carbohydrates: 56g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 865mg | Potassium: 125mg | Fiber: 2g | Sugar: 9g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 3mg

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