Chicken Pie Pockets

​Anyone else feel like they have been catapulted into Fall Sports overload?  I didn't even know that was possible to be this busy with only 1 athlete in the house.  If we're not running to or from practice, we are rushing to get to a game or a tournament.   

I have to stop and remind myself to be thankful for my uber-active, healthy fifteen year old who enjoys physical activity because I'm not really sure what I'm going to do when BOTH kids are in college and Ben and I don't have any high school sports to watch.

​As for now, we just do our best to keep up with her cross country and soccer schedules.  Washing uniforms and water bottles have become daily activities and this Fall has brought a whole new meaning to the word "quick dinner."  Sometimes dinner happens in the kitchen, sometimes it happens on a bus to a meet and sometimes we eat in the car on the way to practice.

I have been trying some new "quick" dinners out on my little athlete.  Some have been received well and others, well ... lets just say they were not as well received.  I'm not totally sure that I get an accurate assessment of every meal though.  Some nights I think she's so exhausted from practice that she would eat anything that I put in front of her without even realizing it.  

​One of her favorites though was this chicken pie pocket.  I started with a rotisserie chicken from the grocery store and some store bought pie crust so it too less than 30 minutes to put together AND cook this meal.  I made it 2 different ways, one in pie crust and one with puff pastry.

Chicken Pie Pockets
8 oz. cream cheese
4 Tbsp. butter
¼ tsp. onion powder
¼ tsp. garlic salt
1½ cups cooked and shredded chicken, I LOVE to use a rotisserie 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. 

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.

If you are using puff pastry, cut the pastry sheet in half and place filling on one half.  Top with the other half and seal at edges.  Bake 5 minutes longer than pie crust.  

​Let cool then enjoy - at home OR in the car.

I even had a couple of extra "pie pockets" leftover so I put them in a ziploc bag and froze them for another night.  (Bonus)  
​
As for the soccer and cross country seasons, they are going well.

Ciao!

Click here for a printable version of this recipe