Fried Chicken Pot Pie Pockets
Fried chicken pot pie pockets are a delightful twist on the classic comfort food, featuring a crispy pastry filled with tender chicken, rich gravy, and colorful veggies. Perfect for family gatherings or cozy dinners, these easy-to-make pockets promise an explosion of flavor in every bite! Whether served as an appetizer or main dish, they’re sure to impress your guests and satisfy your cravings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 cup frozen mixed vegetables
- 2 puff pastry sheets (thawed)
- 1 cup low-sodium chicken broth
- 1 medium onion (diced)
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 egg (for egg wash)
Instructions
- Cook diced chicken thighs in a skillet over medium heat until browned. Add diced onion and sauté until soft.
- Stir in frozen mixed vegetables, garlic powder, salt, and pepper. Pour in chicken broth and simmer until thickened.
- Roll out puff pastry sheets on a floured surface and cut into squares or circles.
- Spoon filling onto half of each pastry piece. Fold over and seal edges with a fork.
- Preheat oven to 400°F (200°C). Place pockets on a lined baking sheet, brush with egg wash, and bake for 15-20 minutes until golden brown.
Nutrition
- Serving Size: 1 pocket (100g)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg
Keywords: Customize your filling by adding cheese or substituting vegetables based on personal preference. Allow the chicken to cool before mixing it into the filling to avoid sogginess.