Chicken Pot Pie Pockets

Chicken Pot Pie Pockets

Hot Pockets and Chicken Pot Pie came together, had a baby, and made something TASTYYYYYY

Chicken Pot Pie Pockets

Recipe by Hangry SarahCourse: DinnerDifficulty: Easy


Prep time


Cooking time


Total time



Inspired by the recipe located HERE.


  • 3/4 Cup (or half a bag) of mixed veggies (peas, carrots, green beans)

  • Half of a white onion, chopped

  • 1 red potato, peeled and cubed

  • 1 Cup + 2 Tbsp chicken broth, divided

  • 1/2 Cup Milk (2%, or any other dairy)

  • 2 Tbsp cornstarch

  • 3/4 Cup, or 1/2 lb of chicken, cooked and chopped into bite size pieces

  • 1 Tbsp Italian Seasoning

  • 1 tsp Thyme

  • 1/4 tsp salt, or to taste

  • 1/8 tsp black pepper

  • 1/4 tsp onion powder

  • 1/4 tsp garlic powder

  • pinch of paprika

  • 1 package of frozen puff pastry sheets

  • 1 egg, beaten


  • In a saucepan, grease pan with olive oil and place onions and potatoes. Cook until onions are translucent
  • Add frozen vegetables and 1 cup of broth. Bring the mixture to a boil and reduce to a simmer, and cook for 3-5 minutes or until vegetables are cooked through. Stir the milk in and bring back up to simmer.
  • In a separate dish, combine 2 Tbsp chicken broth and cornstarch. Once combined, add into the saucepan. Cook until the mixture has thickened and is bubbling consistently. Add chicken and remaining ingredients (italian seasoning, thyme, salt, pepper, onion powder, garlic powder, paprika). Cool the mixture for 20 minutes.
  • While letting that cool, preheat oven to 350°F. Line a baking sheet with parchment paper. Thaw your puff pastry by following the instructions on the package. One sheet at a time, cut into 3rds and roll each portion out into 4×10-inch rectangles
  • Spoon approximately 1/3 cup of mixture onto one side of the rectangle, making sure that it is at least 1/4 inch from the edges.
  • Moisten the 3 edges with water. Fold the rectangle over itself to make a smaller rectangle, making a pocket. Use a fork to crimp and seal the edges. Once folded, place onto a baking sheet.
  • Cut at least 2 vents into each pocket. Brush the tops of the pockets with the beaten egg, and sprinkle with finishing salt if desired. Bake for 20-25 minutes or until golden brown.


  • Looking for something warm on the tummy? This is it!
  • Do you love the best part of chicken pot pies, the crust? This is awesome!
  • You can replace chicken with turkey, or any other protein.
  • Make sure you’re chopping all of your vegetables and chicken approximately the same size so it’s easier to eat. Some chunks being larger than others will also take up awkward space inside the pocket.

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