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Broccoli Chicken Cheese Pie Pockets
Broccoli Chicken Cheese Pie Pockets
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Prep Time:
45 minutes
Total Time:
1 hour
Create delicious Broccoli Chicken Cheese Pie Pockets by stuffing a Pillsbury pie crust with cheesy chicken and broccoli filling, then folding it over for a flaky and savory treat.
Ingredients:
  • 2 boneless skinless chicken breasts, chopped into chunks
  • 1/2 teaspoon pepper
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 cup milk
  • 1 bag (12 oz) frozen frozen broccoli florets, thawed
  • 1 cup shredded mild Cheddar cheese (4 oz)
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Instructions:
  • Preheat oven to 350°F. Heat a large skillet over medium heat and drizzle with 1 tablespoon of oil. Season chicken with salt and pepper, then cook until fully cooked. Transfer chicken to a plate and set aside.
  • Pour the remaining tablespoon of oil into the skillet. Sprinkle in the flour and whisk it while cooking for 2 to 3 minutes. Pour in the milk and bring it to a boil. Mix in the cooked chicken and thawed broccoli, simmering for 5 to 7 minutes until the sauce thickens.
  • Take the skillet off the heat and mix in the cheese until it melts.
  • Cut 3 large rounds from each pie crust. Fill each round with 1/4 cup of chicken-broccoli-cheese mixture. Fold the dough over the filling to make a semi-circle, then seal the edges with a fork. Cut 2 or 3 slits on the top crust to release steam. Transfer to an ungreased cookie sheet.
  • In a small bowl, whisk together the egg and water until smooth. Brush the mixture over the pies.
  • Bake until light golden brown, about 12 to 15 minutes.

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