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Chicken Pot Pie Pockets are a fun, family-friendly twist on the classic casserole…and you can eat them with your hands! Perfect for little kids, these pockets are packed full of protein and veggies for a nutritious meal that also freezes well.
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This is another one of those great recipes that had already been approved by my friend Monica and her family. As I always say — the best recipes are those that come from other moms, so I was thrilled when she passed this one along.
And don’t worry…I wouldn’t even begin to suggest that you make your own pie crust or dough. No chance I’m doing that! Instead, I use the flaky, buttery Puff Pastry Sheets that you can find in the freezer section of just about any grocery store. There are 2 sheets in a box, so if you use both sheets you will get 8 pockets total. At one pocket per person, that’s probably enough for 2 meals! And since they freeze beautifully, you can just stash half of the pockets away for a later date. I LOVE when I get 2 dinners out of 1 recipe!
If you saw my recent guest post from Robyn on Introducing Solids with Baby Led Weaning, then I should add that this is a great dinner for babies, too. The veggies and the meat are nice and soft, so I just set aside some extra filling for Spence and let him eat it off of his tray. He loved it, and it was one less thing for me to worry about at dinner time!
Chicken Pot Pie Pockets
- 4 tablespoons butter
- 1 onion chopped
- Salt and pepper to taste
- 4 cloves garlic minced
- 2 teaspoons dried thyme
- 2 tablespoons flour plus more for dusting
- 1 cup white wine
- 2 cups chicken stock
- 2 teaspoons Dijon mustard
- 2 cups frozen peas and carrots
- 2 cups cubed or shredded cooked chicken
- 2 sheets 1 package frozen puff pastry, thawed
- 1 egg
- Preheat oven to 375 degrees F.
- Melt butter in a large sauté pan over medium heat.
- Cook the onions with salt and pepper, to taste, until soft (about 7-9 minutes).
- Add garlic and thyme and cook for an additional minute, stirring frequently.
- Add flour and cook for about 1 minute longer.
- Turn up the heat to medium-high and deglaze the pan with the wine.
- Whisk in the stock and Dijon mustard.
- Add chicken, peas, and carrots and cook on a very low simmer until the sauce thickens into a gravy (about 10 minutes). Remove from heat and set aside.
- On a lightly floured surface, unfold the pastry dough and cut each sheet into 4 even squares (for a total of 8 squares).
- Gently roll out each square, increasing the size of the square by about 20 percent.
- Place the squares on baking sheets and spoon the chicken mixture into the center.
- Fold the squares diagonally to create triangles. Pinch the edges together to create sealed pockets. Press the edges with a fork to create a decorative border, if desired.
- Whisk the egg with a splash of milk or water and brush the tops of the pockets with the egg wash.
- Cut a small slit in the top of each pocket to allow the steam to escape during baking.
- Bake the pockets until golden brown, about 20-25 minutes. Let cool for about 10 minutes before serving.
- Tip: These can easily be frozen for a later meal. Just place the baking sheet in the freezer before baking the pockets. Allow pockets to completely freeze before wrapping tightly and storing in the freezer. When ready to bake, just place in the oven from frozen (no need to thaw). You may have to cook them a bit longer, so just adjust the time as necessary.
Recipe adapted from: https://www.foodnetwork.com
Looking for other great kid-friendly chicken recipes? Try these favorites:
Chicken, Broccoli, and Rice Casserole
Chicken and Stuffing Casserole
Chicken and Ramen Stir-Fry
Great idea! I think traditional pot pie is too soupy for my kids. I bet they would like this so much better.
These look delicious! The use of the frozen puff pastry is so smart. Thanks for sharing on Merry Monday.
These are a great idea, I saw them over at the Weekend Retreat Link Party. I’ll have to give them a try.
Thanks for stopping by, Gloria!
Definitely going to try these as we make pot pie all the time!!
That’s great — I hope you enjoy, Michelle! 🙂
I’m excited to let you know that these yummy pot pie pockets are featured at #FoodieFridays this week on A Dish of Daily Life! 🙂 Hope to see you at 9 pm EST tonight!
Awesome! Thanks so much, Michelle!
These look cute and delicous! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Stopping by from Foodie Fridays! These sound delicious! Pinned
Thanks for stopping by, Nicole, and thanks for the pin!
I love chicken pies, this is a great take on the traditional pie. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Just happen to have some puffed pastry with nothing to do in my freezer. Pinned. Thanks for bringing this to Weekend Bites.
Thanks for the pin, Diane! Enjoy!
This recipe looks great. Ive never worked with puff pastry before, can i use biscuits and roll them out and just put the stuff inside those instead?
Hi, Tammy! Yes, I think that you could easily use the biscuit dough in lieu of the puff pastry. It would obviously have a different texture and would probably require a different oven temperature/time, but it would still taste great! I would just check the baking recommendations on the can of biscuit dough and use those as a guide. Enjoy!
I make mini muffin tin pot pies and my hubby and kids love them… but THIS? This looks like something that I would love! (I’ll try it and let you know)
Do you think I could use Pillsbury pie crust dough? Also how where can I subscribe to your site?
Hi, Kerry! Yes, I would definitely give the pie crust a try! I haven’t used it myself, but I’m sure it would work really well. 🙂
If you’re on my site, you can subscribe to my post updates for free by entering your email in the section on my right sidebar called, “Subscribe!” which is located just beneath the Grocery Coupons block. You can also follow me on social media by clicking on any of the social media buttons above my photo where it says, “Connect with Me!” Hope that helps, Kerry! 🙂
These look delicious! I have a husband who doesn’t like “saucy or soupy” food…does the gravy ooze out or is it pretty well contained? If it’s thick enough I might be able to get him to eat it!
Hi, Liz! No, they’re not too saucy or soupy, so I bet your husband would eat them. That said, if you like this idea but you don’t want a recipe with much gravy, you can try this similar option: https://www.theseasonedmom.com/what-were-eating-turkey-triangles/ Swap out the turkey and just use chicken. The gravy is served on the side, so you can just omit that for your husband if it’s not his thing. 🙂