Chicken Pie Pockets

Friday, January 31, 2014

It's Friday and we made it!!  This has been a tough week.  All this crazy winter weather has me craving some serious comfort food!  There is nothing better than coming into a home filled with your favorite aromas and sitting down to a hot, stick-to-your-ribs meal.  Well, with the Super Bowl around the corner, I got to thinking how good it would be if Bubba and I had some comfort snacks for the big game.  I love all the football snack standards, but this year I'm wanting something with a little more soul.  After tossing around a few ideas and some trial and error I came up with these Chicken Pie Pockets.

These yummy pockets are perfect for snacking during the game.  The flaky crust is more like a country biscuit and they are the perfect size to eat with your hands.

Please excuse the drastic contrast in photos.  I wanted to try several different photography methods and this post was the victim.  I would love to know which styles you like!  I'm still learning so feedback is very welcome.

Chicken pie pockets are an unexpected twist on game day appetizers and since these pockets are filled with vegetables and lean meat you can feel good about what you're serving.  

This recipe is easy to customize to fit the needs of your family or guests.  Add some green beans or potatoes if you're not a fan of pea and carrots.  The sky is the limit for this one folks.  This idea would also work well for beef stew.  Either way this recipe is a great way to fill your bellies while watching the big game.  Enjoy!

Chicken Pie Pockets


Pie Dough

8 tablespoons cold unsalted butter (If you want to be traditional you can do 4 tbsp butter & 4 tbsp lard)
2 1/2 cups all purpose flour, plus extra for rolling
1/2 teaspoon baking powder
4 teaspoons fresh thyme leaves
7 tablespoons whole milk
1 whole egg

2 tablespoons of butter, melted

Pie Filling

1/2 pound skinless, boneless chicken breast / cubed
1/2 pound skinless, boneless chicken thighs / fat trimmed and cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

Pie Dough

Dice the butter and place on a saucer (with the lard if you choose to use it in the recipe) in the freezer for 30 minutes.  Meanwhile, combine the flour, baking powder, salt, and thyme in a food processor and pulse together.  Scatter the frozen butter into the flour and pulse the mixture until it resembles a coarse meal.

Blend 5 tablespoons of the whole milk with the egg and set aside.  Dump the flour mix into a stainless-steel bowl and, with a fork slowly blend int he milk and egg mix until the dough just barely begins to come together.  If your mixture is still not coming together add remaining 2 tablespoons of milk (one at a time) to get the mix to be workable.  Turn the dough out onto a floured work surface and knead with the palms of your hands, folding the dough over several times, until it just begins to look homogenous.  Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Pie Filling

In a saucepan, combine chicken, carrots, peas, and celery.  Add water to cover and boil for 15 minutes.  Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent.  Stir in flour, salt, pepper, and celery seed.  Slowly stir in chicken broth and milk.  Simmer over medium-low, stirring occasionally, until thick.  Add chicken and vegetable mixture and stir to fully incorporate.  Remove from heat and set aside.


Line a baking sheet with parchment paper.  Your pockets will require 2 cut-outs of pie dough.  Using a slotted spoon place a tablespoon or more of pie filling onto the center of the bottom pie crust.  Take the other crust and place it on top of the mixture.  Using your fingers gently fold the edges over and pinch to seal the crust.  Follow this by pleating the edges with the prongs of a fork.  Place on parchment paper.  Take the 2 tablespoons of melted butter and lightly coat the top of each pie.  Bake at 375° for 12 - 15 minutes or until golden brown.  

If you would like to make Chicken Pot Pie Bites simply use one cut-out of pie crust, place filling in center, fold in half and pleat.  These are great for winter parties where you want a heavier appetizer.

Adapted From:
Pie Filling - All Recipes


  1. These look wonderful! Such a comforting food, perfect for any occasion!

    1. Thank you Shannon! We really enjoy them.

  2. I love the idea of your Chicken Pie Pockets, they look so good and I bet taste delicious. I can't wait to try them.
    I would love to have you to link up at my weekly Clever Chicks Blog Hop

    I hope you can make it!
    Kathy Shea Mormino

    The Chicken Chick

    1. Thanks Kathy! I would love to join!

  3. Love these!!! They look so good, and would be perfect for parties!!! Thanks for the inspiration!! :)

    1. If you do the smaller bites they are perfect for appetizers! Thanks for stopping by~

  4. they look great and you can add so many different kinds of foods/vegetables. Thanks for linking up at Tell Me About It Tuesday. We hope you hop over and share with us again next week.

    1. Thanks for hosting a great party!

  5. These look amazing! Such a great idea!! Thanks for sharing them with us at Sewlicious Home Decor! Pinned to the party board!


  6. These look so delicious! I love chicken pot pie, so I cannot wait to try this recipe! I'm visiting from the Pin It Party :)

  7. I love that you made pot pies portable! This is SUCH an awesome idea!

  8. Thanks so much ladies! I hope you enjoy it. It really is the perfect winter snack~

  9. Those look so yummy! My boys would love!

  10. This sounds great, I love the hand held idea! Thanks for sharing at The Weekend Retreat, Hope to see you back on Thursday!

  11. What a great recipe!

    You ROCK for linking up this week to Tip Me Tuesday. {high fives}

    Just a heads up, Tip Junkie can help you index your blog more effectively if you upload at least 2 images, 2 steps, and blog post URL into your Tip Junkie craft room!

    Simply login and click "add a project" on your profile page to get started. {yep I've got your back!}
    ~ Laurie {a.k.a. the Tip Junkie}
    Link ~

  12. I have same handpies ready to be blogged about, but these look SO much better!

    Thanks for sharing at Do Tell Tuesday, and I hope you have a chance to link up again this week!

    Diane @ Vintage Zest

  13. These look super! I have to admit I have only ever had one real chicken pot pie in my life. All of the ones I have eaten are the frozen ones that were usually just microwaved. These are not even in the same spectrum as the frozen pies, but yours looking a million times better!!!


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