Chicken Pot Pie Pockets

These little pastry pockets are made in a muffin tin and filled with chicken pot pie filling.
Course Appetizer, Snack
Cuisine American
Keyword chicken, pot pie
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 pockets
Author Lyuba Brooke


  • 2 sheets of puff pastry
  • 3-4 Tyson crispy chicken strips
  • 2 Tbsp canola oil for cooking
  • 1 small yellow onion
  • 1 lg carrot
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 2 lg garlic cloves
  • 1 Tbsp flour
  • 1/2 cup chicken stock
  • 1/2 cup heavy whipping cream
  • Salt
  • Fresh cracked black pepper
  • 1 egg for brushing


  1. Defrost puff pastry and cover it so it won't dry out.
  2. Preheat the oven to 400 and pre-bake the chicken strips until just done. (Once chicken strips are done, set them aside.)
  3. In a medium cooking pan, preheat oil over medium heat.
  4. Add diced yellow onion and carrots, saute until onion is transparent.
  5. Add peas, corn, and pressed garlic. Stir well and let the veggies cook for a few minutes, until soft.
  6. Sprinkle flour over veggies, mix well and pour in chicken stock and heavy cream while stirring. Add salt and pepper and keep stirring for a couple of minutes, until liquid is thickened. Take off heat.
  7. Dice cooked chicken strips and mix them in with the veggies.
  8. Cut puff pastry sheets in 4 squares each. (You will have 8 squares total.)
  9. Grease muffin pan and gently place each pastry square into muffin cups.
  10. Full each pastry cup with the chicken pot pie filling.
  11. Once the cups are filled, bring the edges of the dough together over the filling and press them together to seal.
  12. Whisk the egg and brush every pot pie pocket top with the egg-wash.
  13. Bake for 27-30 minutes.

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.