Recipe For Chicken Pot Pie Pockets. Add the onion celery mushrooms and carrots. Brush the tops of the pockets with the remaining egg wash and cut a small x in the top of each one with a paring knife or pair of scissors to let the steam escape.
These flavorful potpie pockets are great for kids and adults alike and are sure to become a family favorite in no time. Place cooked chicken and vegetables in a large mixing bowl. Pour sauce over chicken and vegetables and.
Combine the cream of chicken soup frozen vegetables garlic powder shredded chicken and some salt and pepper in a bowl.
Bake for 27 30 minutes. Cover and cook stirring halfway until no longer pink in the center 6 to 12 minutes. Pour half the chicken broth into the skillet with the chicken. Combine the cream of chicken soup frozen vegetables garlic powder shredded chicken and some salt and pepper in a bowl.