Chicken Pot Pie Pockets
These Mini Chicken Pot Pies are super easy to whip up and make a great appetizer or fun dinner. Everyone will fall in love with these.
Servings: 18 pockets
Calories: 212kcal
Ingredients
- 17.3 ounces puff pastry thawed
- 1 cup cooked chicken
- 1 cup frozen peas and carrots
- 1/2 cup cream of chicken condensed soup store bought or homemade
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 4 ounces cream cheese
- 1/2 cup cheddar cheese grated
- 1 egg whisked
Instructions
- Preheat your oven to 350 degrees. Like a rimmed baking sheet with parcment paper.
- In a medium bowl, use a hand mixer to combine the soup, cream cheese, and seasonings. Beat until smooth. Min in the frozen veggies, cheddar cheese, and chicken.
- Spread out the puff pastry sheets and cut each sheet into 9 squares. Place about 1 tablespoon of the filling mixture into the middle of each square. (You will have some filling left over.)
- Fold the square over on itself to make a triangle. Brush with the whisked egg.
- Bake for 20 to 25 minutes so that the tops are nice and golden brown.
- Let stand about 5 minutes before eating.
Nutrition
Serving: 1pie | Calories: 212kcal | Carbohydrates: 14g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 25mg | Sodium: 173mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 884IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg