adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tasty Hand-Held Chicken Pot Pie Pockets
0 Likes
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
190 minutes
Succulent mini chicken hand pies made with tender chicken breast, mixed with vegetables, gravy, and creamy mashed potatoes, all wrapped in flaky biscuit dough for a delightful bite-sized treat.
Ingredients:
  • 2 skinless, boneless chicken breasts, cut into 1/2-inch cubes
  • 1 (14.5 ounce) can fat-free chicken broth, divided
  • 0.5 (16 ounce) package frozen mixed vegetables
  • 1 cup dehydrated onion flakes
  • 0.33333334326744 cup granulated garlic
  • 4 cloves garlic, minced
  • 1 packet dry chicken gravy mix
  • 0.5 teaspoon salt
  • 1 cup instant potato flakes
  • cooking spray
  • 2 (7.5 ounce) cans reduced-fat refrigerated biscuit dough (such as Pillsbury® Reduced Fat Crescents)
  • 1 small egg, beaten
Instructions:
  • Sear chicken in a large skillet over medium-high heat until cooked through, stirring occasionally, 6 to 12 minutes.
  • - In a skillet with chicken, pour in half of the chicken broth. Add frozen vegetables, dehydrated onion, granulated garlic, minced garlic, gravy mix, and salt. Stir well, cover, and simmer over medium heat for about 8 minutes to blend the flavors. Mix in instant potatoes until fully combined. Pour in the remaining chicken broth, stir, cover, and simmer over low heat until the desired thickness is achieved, approximately 8 minutes more.
  • Let the skillet cool for about 30 minutes. Transfer the filling to a container, cover it, and refrigerate for 2 hours to overnight.
  • Preheat the oven to 325 degrees F (165 degrees C) and generously spray 2 baking sheets with cooking spray.
  • 1. Unroll the dough into one seamless sheet on a baking sheet. Seal the seams by pinching them together. Stretch the dough with a rolling pin until it doubles in size. Score the sheet into 8 squares with a knife. Repeat with the remaining dough on the second baking sheet.
  • Spoon a generous amount of filling onto the center of a dough square. Fold the sides up and over the filling, sealing the edge with your fingers and a fork. Repeat with the remaining dough and filling.
  • Bake in the preheated oven until lightly browned, approximately 13 minutes. Brush pies with beaten egg and continue baking until set, approximately 2 minutes. Let cool briefly before serving.

Similar Recipes