Name: Mini Chicken Pot Pie Pockets Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 10 min
Yield: 16
Cuisine: US
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

Bite-sized comfort food! These mini chicken pot pie pockets are filled with savory chicken, a medley of vegetables, and creamy gravy, all encased in flaky biscuit dough. Perfect as an appetizer or a satisfying snack!

Follow The Directions

01

Step

Place chicken in a large skillet over medium-high heat. Cover and cook, stirring halfway, until no longer pink in the center, 6 to 12 minutes.

02

Step

Pour half the chicken broth into the skillet with the chicken. Add frozen vegetables, dehydrated onion, granulated garlic, minced garlic, gravy mix, and salt. Stir and cover; reduce heat to medium and cook until flavors meld, about 8 minutes.

03

Step

Add instant potatoes and stir until incorporated. Add remaining chicken broth and stir. Cover and reduce heat to low; cook until thickened to your liking, about 8 minutes more.

04

Step

Remove skillet from heat and allow to cool, about 30 minutes. Pour into a container, cover, and refrigerate filling, 2 hours to overnight.

05

Step

Preheat the oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray.

06

Step

Open and unroll dough into one continuous sheet. Place on a prepared baking sheet. Pinch all seams together, sealing them. Stretch the dough to twice its size using a small rolling pin. Score the sheet into 8 squares using a knife. Repeat with the remaining dough on the other baking sheet.

07

Step

Place 1 heaping tablespoon of filling into the center of a dough square. Pull the side up and over the mixture. Seal the edge carefully with your fingers and then using a fork. Repeat with remaining dough and filling.

08

Step

Bake in the preheated oven, watching carefully until just starting to brown, about 13 minutes. Brush pies with beaten egg and cook until dried, about 2 minutes more. Allow to cool for a few minutes before eating.