Chicken Pot Pie Pocket. A chicken pot pie inside a pizza dough crust for a new twist.
Course: Main, Main Dish
9 x 13 Baking Sheet
1 1/2Lbs Pizza Dough
1Bags (12 oz)Mixed Vegetables, Frozen
1Can (10 1/2 oz)Cream of Chicken Soup, Condensed
2CupsCooked Chicken, Chopped
Preheat oven to 400°.
In a medium sauce pan, mix the vegetables, soup, milk and chicken. Heat on medium until warm.
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.
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.
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.
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.