So there are some dishes to me that just scream Fall! I’m not talking the obvious ones like Pumpkin Bread and Apple Pie. I’m thinking more along the lines of main courses such as Chili, Soup, and Pot Pie! Today I’m sharing my recipe for easy and tasty Pot Pie Pockets that your family (especially your kiddos) will love!
Pot Pie Pockets
- 2 refrigerated pie crusts
- 3 cooked and shredded chicken breasts
- 1 cup frozen vegetable medley (corn, carrots, peas,and green beans)
- 1/4 cup heavy cream
- 1 tsp. dill weed
- 1 tsp. cayenne pepper
- Salt and pepper
- 1 egg (for brushing the tops)
Preheat your oven to 450 and roll out your pie crusts on patchment paper. Use a cutter and cut out large circles and line them on a baking sheet. Combine the rest of the ingredients (except for the egg) in a bowl to make the filling.
Put spoon fills of the filling in each pie crust round and then top each with another pie crust round. Seek the edges with a fork and poke the tops to allow the steam to escape during cooking. Take the egg and wikh it in a bowl and then brush the tops of the pies.
Place them in the oven for 10-15 minutes or beautifully golden brown. Take them out and let them cool for 3-5 minutes before eating.
Aren’t they lovely! So delicious and comforting. I like to serve them with mashed or baked potatoes. It makes 12 small pies depending on the size of the cutter you use but feeds 4 people. To freeze them simply assemble and do not coat with egg and place them in an air tight container. Then to cook them, take them out to get to room temperature and then brush with egg and bake.
Hope you love them as much as we do!