Chicken Pot Pie Pockets


Main Dish
Chicken Pot Pie Pockets

Primary Media

User Rating

4.37 out of 5 stars
Rate it:
19 ratings

Recipe Data


Recipe Wellness Badges


Save Options


Chicken pot pie on-the-go. We didn't think it could be done ... until now. Just make it a pocket!

Recipe Tags

Servings and Ingredients

Serves 6
¾ c. Hy-Vee frozen peas and carrots
⅓ c. Hy-Vee Short Cuts finely chopped white onions
1 (3-oz.) parsnip, peeled and chopped
1 c. plus 2 tbsp. Hy0Vee 33% less-sodium chicken broth, divided
½ c. Hy-Vee 2% reduced-fat milk
2 tbsp. Hy-Vee cornstarch
¾ c. chicken, cooked and chopped
1 tbsp. Italian parsley, finely chopped
1 tsp. fresh thyme, finely chopped
¼ tsp. Hy-Vee salt
⅛ tsp. Hy-Vee ground black pepper
¼ tsp. poultry seasoning
1 (17.3-oz.) pkg. frozen puff pastry sheets, (2 sheets), thawed
1 Hy-Vee large egg, beaten

Things To Grab

  • Large saucepan
  • Rimmed baking pan
  • Parchment paper
  • Ruler
  • Fork
  • Silicone pastry brush


  1. Combine peas and carrots, onions, and parsnip in a large saucepan. Add 1 cup broth. Bring mixture to boiling; reduce heat. Simmer, covered, 3 to 5 minutes or until vegetables are softened. Stir in milk.

  2. Combine remaining 2 tablespoons chicken broth and cornstarch. Stir mixture into saucepan. Cook and stir until thickened and bubbly. Cook 1 minute more. Stir in chicken, parsley, thyme, salt, black pepper, and poultry seasoning. Cool mixture for 20 minutes.

  3. Preheat oven to 350 degrees. Line a rimmed baking pan with parchment paper. Unfold thawed puff pastry sheets. Cut each sheet lengthwise into three portions. Roll each portion out to 4x10-inches. 

  4. Spoon 1/3 cup chicken filling on half of each rectangle, 1/4-inch from edge. 

  5. Lightly moisten dough edges. Fold unfilled dough over filling; press with a fork to seal. Place pockets on prepared baking pan. 

  6. Cut vent holes in pocket tops; lightly brush beaten egg over pocket tops. Bake 20 to 25 minutes or until golden. Let stand 10 minutes before serving.

Nutrition facts


400 Calories per serving

Amounts Per Serving

  • Total Fat: 23g
  • Cholesterol: 40mg
  • Sodium: 560mg
  • Total Carbohydrates: 47g
  • Protein: 12g

Daily Values

Iron 15%
Calcium 4%
Vitamin D 0%
Potassium 4%