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So I grabbed this idea from when I made my Chicken Pot Pie. I loved my chicken pot pie...I ate 3 bowls of it...okay I know what you are thinking haha it wasn't all at the same time. I seriously ate it for three days in a row! But then I thought to myself, what if I take an idea like this and turn it into a pocket that you could hold in your hand? So I got to work! I knew that the consistency had to be different because the chicken pot pie was soupy, so I needed it to have a thicker base. All of the recipes I looked up used cream cheese and that just wasn't good enough for me so I went to work with my substitutions and this is what I got! Hope you enjoy :)
Prep time: 15 minutes
Cook time: 25 minutes
Yields: 4 servings
Ingredients:
1.5 cup cooked shredded chicken (remember to use rotisserie chicken to save tons of time!)
4 oz. plain Greek yogurt
4 oz. light sour cream
1.5 cup frozen chopped broccoli
1 cup frozen corn
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. pepper
1/2 cup shredded Pepper Jack cheese
1 box refrigerated Pillsbury Pie Crust
Instructions:
1. Pre-heat oven to 400 degrees.
2. Mix all of the ingredients, except the pie crust, in a bowl.
3. Unroll one of the pie crusts, and using a pizza cutter, cut it into four pieces. (Just cut in half both ways) Spoon a heaping amount of mixture onto each quarter.
4. Cut the second pie crust the same way and then place each quarter over the mixture. Pinch the sides together really well.
5. Place on a greased baking sheet and cook for 25 minutes or until nicely golden brown.
