The Pioneer Woman Tasty Kitchen
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Chicken Pot Pie Pockets

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Level: Easy

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Description

A quick chicken “pot pie”. Great with leftover turkey too!

Ingredients

  • 1 Tablespoon Unsalted Butter
  • ½ whole Yellow Onion, Diced
  • 1 Tablespoon Flour
  • ¾ cups Low Sodium Chicken Broth
  • 10 ounces, fluid Frozen Mixed Vegetables
  • 3 pounds Store Bought Rotisserie Chicken, Meat Shredded
  • ¼ teaspoons Kosher Salt
  • ¼ teaspoons Black Pepper
  • 2 whole 9 Inch Refrigerated Pie Crusts

Preparation

Preheat oven to 400F degrees.

Melt the butter in a saucepan over medium heat. Add onion and cook for 3 minutes.

Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth.

Cook until thickened, about 3 minutes. Add the veggies, chicken, salt and pepper. Remove from heat.

Cut each pie crusts in half to form 4 half circles. Spoon the chicken mixture over the bottom half of each 1/2 circle.

Using your fingers, wet the border with water. Fold the top of each crust over the chicken mixture to form a quarter circle. Press to seal.

Make 3 one inch slits in each top crust. Transfer to a baking sheet (line it with nonstick foil for easy cleanup), and bake until golden, about 15-20 minutes.

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