Creamy Chicken Broccoli Pie Pockets

Creamy Chicken Broccoli Pie Pockets

The best "Hot Pocket" you'll ever have. Plus, it sneaks a little bit of green veggies into your diet ;)

Ingredients (Makes 4 Pie Pockets):

• 8oz. Cream Cheese
• 4 Tbsp Butter
• 1/4 tsp Onion Powder
• 1/4 tsp Garlic Salt
• 1 1/2 Cups cooked and shredded Chicken Breast
• 1 1/2 Cups chopped Broccoli
• 1/2 Cup frozen Corn
• 1 Box (2 count) Refrigerated Pie Crust (or, you can use my homemade pie crust recipe below :)

My Homemade Pie Crust (Makes 2 full pie crusts):

Ingredients:

• 2 1/2 Cups Flour
• 3/4 tsp Salt
• 3/4 Cup Shortening
• 10 Tbsp Ice Cold Water

Instructions:

1. Combine flour and salt in a medium bowl. Gently cut in shortening until shortening makes pea-sized clumps.
2. Sprinkle 6 Tbsp of the cold water over the flour mixture and toss lightly with a fork.
3. Add remaining water, 1 Tbsp at a time, tossing with a fork, pressing the sides to the bowl until everything is moistened.
4. Divide dough in half and gently pat into 2 lightly-flattened balls. Cover with plastic wrap and set in fridge until ready to use.

Pie Pocket Instructions:

1. In a large, microwavable bowl, combine cream cheese and butter and microwave at 15-second intervals until able to stir smoothly.
2. Add onion powder and garlic salt to mixture, stir.
3. Add cooked, shredded chicken, broccoli, and corn, and stir until well-combined.
4. Roll out pie crusts on a floured surface and cut into quarters.
5. Spoon 1/4 of broccoli mixture into 4 of the crust quarters (about 3/4 to 1 Cup) and top with another crust quarter. Crimp or roll edges.
6. Cut 3 slits on the top of each pocket and place on non-stick (or greased) baking sheet.
7. Bake for about 20 minutes**, or until tops are golden brown.

**If using the homemade crust recipe, it took more like 25 minutes, and it won't turn golden brown. But it is done and will be delicious!