Chicken Pocket Pies
Indulge in the ultimate comfort food with these irresistibly flaky and golden Chicken Pocket Pies! Perfectly portable and packed with flavor, these hand pies feature a creamy, savory filling of shredded chicken, tangy cream cheese, melted cheddar, and the zesty bite of green onions, all seasoned with a touch of garlic and onion powder. Encased in buttery, easy-to-use refrigerated pie crusts, each pie is sealed and baked to perfection, creating a crispy exterior with a warm, gooey center. Whether you’re looking for a crowd-pleasing appetizer, a cozy dinner idea, or a make-ahead snack, these homemade chicken pocket pies deliver on all fronts. Ready in under an hour, they’re an irresistible treat for both kids and adults alike!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast (shredded)
- 4 ounces Cream cheese
- 1 cup Shredded cheddar cheese
- 1 cup Chopped green onions
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sheets Refrigerated pie crusts
- 1 piece Egg (beaten, for egg wash)
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, green onions, garlic powder, onion powder, salt, and black pepper. Mix until the filling is evenly combined.
Lightly flour your work surface and unroll the refrigerated pie crusts. Use a rolling pin to gently roll out each sheet to ensure even thickness.
Using a 4-inch round cutter (or the edge of a glass), cut out circles from the pie crust. You should be able to get 8-10 circles from 2 crusts.
Place 2-3 tablespoons of the chicken filling in the center of each crust circle. Be careful not to overfill.
Fold each circle in half to form a half-moon shape. Press the edges together with your fingers to seal, then use the tines of a fork to crimp the edges securely.
Transfer the pocket pies to the prepared baking sheet. Brush each pie lightly with the beaten egg to create a golden brown finish.
Use a knife to cut a small slit or poke a tiny hole in the top of each pie to allow steam to escape while baking.
Bake the pocket pies in the preheated oven for 20-25 minutes, or until the crust is golden brown and crispy.
Remove from the oven and let the pies cool for 5 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.0 g | 279% | |
| Saturated Fat | 93.8 g | 469% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 827 mg | 276% | |
| Sodium | 5706 mg | 248% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 18.2 g | ||
| Protein | 212.8 g | 426% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1240 mg | 95% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2382 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
