Broccoli Chicken Cheese Pie Pockets

broccoli chicken cheese pie pockets Entree
Broccoli Chicken Cheese Pie Pockets
  • Prep 45 min
  • Total 60 min
  • Servings 6

Fold Pillsbury pie crust over a cheesy chicken and broccoli filling for flaky Broccoli Chicken Cheese Pie Pockets that are chock full of savory goodness. MORE+ LESS-

Angie McGowan
Updated July 17, 2013
Gold Medal Flour
Make with
Gold Medal Flour


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


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  • 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

  • Pork can be used in this recipe instead of the chicken.
  • Recipe can be doubled or tripled.

Nutrition Information

No nutrition information available for this recipe

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