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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 Angie McGowan
July 17, 2013

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 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

Steps

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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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