Chicken Pot Pie Pockets

 When I make these, I make a couple batches.   Once they are baked and cooled, I put them on a cookie sheet in a single layer and freeze them.  I then put them in a zip-loc bag with a piece of parchment paper between them.   I return them to the freezer.   Then any time you want one, just pop it in the toaster frozen and you'll have a good hot snack/lunch.  

**If you don't want to cut up all the veggies, you could use a 10 ounce bag of frozen veggies.

CHICKEN POT PIE POCKETS

(makes )

Ingredients:

*2 (10.5 ounce) cans cream of potato soup

*1 tablespoon butter

*2 medium carrots, chopped small

*2 celery stalks, chopped small

*1 medium onion, chopped

*1 cup frozen peas

*1 cup frozen corn

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*2 -3 cups cooked chicken, shredded or cut into pieces

*2 boxes refrigerated pie crusts (2 crusts in each box)

*1 large egg + 1/2 teaspoon water (for egg wash)

Directions:

~Allow pie crusts to come to room temperature.

~Preheat oven to 350 degrees.

~Line two baking sheets with parchment paper or spray with cooking spray.

~In a large skillet melt butter.

~Add in 2 chopped carrots, 2 chopped celery stalks, and 1 chopped onion and cook until soft.

~Stir in both cans of cream of potato soup,  2-3 cups shredded chicken, 1 cup frozen corn, 1 cup frozen peas, 1 teaspoon salt, 1 teaspoon pepper, and 1/2 teaspoon garlic powder.

~Remove from heat and set aside.

~Unwrap the pie crusts and unroll.

~Cut off the edges of the dough to make it into a square.

~Cut the square into quarters.

~Place 1/4 cup of chicken mixture into the center of one of the pieces of dough.

~Brush a little water around the outside edges of filled dough.

~Place another piece of dough on top of filled dough.

~Seal edges with a fork.

~Brush the tops with egg wash.

~Poke a couple small holes on the tops.

~Place on prepared baking sheet and bake for 20-30 minutes or until they are a golden brown.