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Broccoli Chicken Cheese Pie Pockets

Blogger Angie McGowan of Eclectic Recipes shares a fun pie-pocket recipe.

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  • Prep Time 45 min
  • Total Time 60 min
  • Servings 6

Ingredients

2
tablespoons olive oil
2
boneless skinless chicken breasts, chopped into chunks
1/2
teaspoon salt
1/2
teaspoon pepper
1
tablespoon Gold Medal™ all-purpose flour
1
cup milk
1
bag (12 oz) frozen Green Giant™ frozen broccoli florets, thawed
1
cup shredded mild Cheddar cheese (4 oz)
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
egg
1
tablespoon water

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Heat 10- to 12-inch skillet over medium heat. Drizzle hot skillet with 1 tablespoon of the oil. Sprinkle chicken with salt and pepper; add to skillet. Cook chicken until no longer pink in center. Remove chicken from skillet to plate; set aside.
  • 2 Add remaining tablespoon oil to skillet. Add flour; stir with whisk and cook 2 to 3 minutes. Stir in milk; heat to boiling. Add cooked chicken and thawed broccoli; cook 5 to 7 minutes or until sauce has thickened.
  • 3 Remove skillet from heat; stir in cheese until melted.
  • 4 Cut out 3 large rounds from each pie crust. Spoon about 1/4 cup chicken-broccoli-cheese mixture onto each pie crust round. Fold dough over filling to form semi-circle; press edges with tines of fork to seal. With sharp knife, cut 2 or 3 slits in top crust to allow steam to escape. Place on ungreased cookie sheet.
  • 5 In small bowl, beat egg and water with fork or whisk until blended. Brush over pies.
  • 6 Bake 12 to 15 minutes or until light golden brown.

EXPERT TIPS

Expert Tips

Pork can be used in this recipe instead of the chicken.

Recipe can be doubled or tripled.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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