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Fried Chicken Pot Pie: 12 Comforting Reasons to Indulge

Fried Chicken Pot Pie
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Fried Chicken Pot Pie Pockets: An Incredible Ultimate Recipe

Ingredients

Scale
  • 2 cups cooked fried chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup cream of chicken soup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil
  • 1 package refrigerated pie crusts (2 crusts)
  • 1 egg, beaten (for egg wash)
  • Optional: fresh herbs (like thyme or parsley) for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine shredded fried chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Mix well.
  3. On a lightly floured surface, roll out the refrigerated pie crusts to about 1/8-inch thick.
  4. Use a round cutter or a large glass to cut out circles from the pie crust. Aim for a diameter of about 4-5 inches.
  5. Place a tablespoon of the chicken filling in the center of each circle. Be careful not to overfill.
  6. Fold the dough over the filling to create a half-moon shape. Press the edges together with your fingers, then crimp with a fork to seal.
  7. Place the filled pockets on a parchment-lined baking sheet. Brush the tops with the beaten egg for a golden finish.
  8. Bake in the preheated oven for 25-30 minutes or until golden brown and flaky.
  9. Remove from the oven and let cool for 5-10 minutes before serving.

Notes

    Nutrition

    Find it online: https://tastysizzle.com/fried-chicken-pot-pie/

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