Chicken Pot Pie Pockets

You've probably seen the commercials for this easy-to-make chicken pot pie? Well my husband did too and I told him that I would make him something similar but I would not be using the recipe that was just full of processed items. I did use Grand biscuits but that was the only not from scratch item I used.

These were simple to make and are perfect for households where people eat at strange times and sit-down dinners are rare. They reheat well and the only thing he would have liked would have been some homemade gravy on the side for dipping.

Here is how I make these chicken pot pie pockets.


1 package of Grand biscuits

1 medium carrot peeled and cubed

1/4 cup of frozen peas

1 cup chicken stock

1 chicken breast chopped into chunks

1 tablespoon cornstarch

salt and pepper

1 teaspoon garlic powder

Step 1- Spray a cupcake tin with non-stick spray. Take your Grands biscuits out of the refrigerator and allow to warm up to room temperature so they will be easier to work with.

Step 2- Put the chopped (raw) chicken into a pot with 1 cup chicken stock and the carrots. Cook on medium heat until chicken is cooked.

Step 3- Turn off the heat and add the peas to the pot. Stir together.

Step 4- Add the garlic powder, salt and pepper and cornstarch. Stir together. Mixture should thicken.

Step 5- Take a biscuit and form it into the cupcake tin, stretching it so it overlaps outside of the cupcake tin.

Step 6- Add about 3 tablespoons of the chicken mixture to each tin and stretch and fold dough over it. It doesn't matter if it is not sealed perfectly.

Step 7- Bake in a pre-heated 325 degree oven for 20 minutes. Allow to cool a bit before eating- inside will be hot!

Variations to this recipe include changing up the vegetables and using broccoli and carrots or use mixed vegetables. There are so many ideas for these pot pie pockets. Use your imagination (and leftovers) for an easy dinner!

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