In The Kitchen... Creamy Chicken Pocket Pies

The potato plants in one tub have started to wilt and turn yellow... so I decided to pull up a couple... and was so happy to find some beautiful potatoes.

 There are enough spuds for a couple of meals...with only one being mushy one so was thrown away...and two that had started to sprout. I have put them on one side to start some new plants. Apparently here in So Cal you can grow potatoes all year around.. Lucky!

So last night we had some freshly dug potatoes, lightly boiled in their skins and served with homemade chicken pocket pies and green beans….

Delicious!!

Creamy Chicken Pocket Pies

8 oz. cream cheese
4 Tbsp. butter
¼ tsp. onion powder
¼ tsp. garlic salt
1½ cups cooked and shredded chicken
1½ cups frozen chopped broccoli
½ cup frozen corn
1 box refrigerated Pillsbury Pie Crust

• 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 ¼ of cream cheese/chicken mixture (about ¾-1 cup.) 
• Place a second quarter of pie crust dough over the top (make sure it lines up with bottom quarter) 
• Pinch seams to seal off. 
• You can flute the pie crust edges for a prettier look. I wish I could make them pretty.....
• 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.
• Enjoy!

Love and Hugs

Phoebe x