Chicken and Broccoli Pie Pockets

This is an unbelievably simple, fast, delicious, and filling dinner to get on the table any day of the week. I made this for me and the boys for dinner one night, alongside some applesauce, and the boys were very satisfied. They were also excited because they could use their hands to eat the pocket. It's the little things I guess... :)

Chicken and Broccoli Pie Pockets

Serves 4


  • 4 ounces (113 g) cream cheese
  • 4 Tablespoons (56 g) butter
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic salt
  • 1 1/2 cups (200 g) cooked, and cubed chicken (rotisserie chicken works well)
  • 1 1/2 cups (170 g) frozen chopped broccoli, thawed
  • 1/2 cup (90 g) frozen corn, thawed
  • 2 sheets of refrigerated pie crusts


In a large microwave safe bowl, combine cream cheese and butter. Microwave in 15 second intervals until slightly melted and able to stir until smooth.

Add onion powder and garlic salt to cream cheese/butter mixture and stir well. Add chicken, frozen chopped broccoli and frozen corn to cream cheese mixture. Stir until well combined.

Unroll both sheets of refrigerated pie crust dough. Cut each of the round pie crusts into quarters. On one quarter of pie crust dough, put 1/4 of cream cheese/chicken mixture (about 3/4-1 cup.) Place a second quarter of pie crust dough over the top (make sure it lines up with bottom quarter) and pinch seams to seal off. You can flute the pie crust edges for a prettier look.

Repeat until you have 4 pie pockets. Cut about three small slits on the tops of each pie pocket for breathing. Place on a greased cookie sheet.

Bake at 400 degrees F for about 20 minutes or until tops are golden brown.


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