I’m so excited to share my Chicken Pot Pie Hand Pockets recipe with you! These are cozy little parcels of creamy chicken filling wrapped in a flaky cream cheese pastry. They are perfect for meal prep, picnics, or a weeknight dinner that makes everyone happy.
Level: Easy
Total Time: 1 hour 10 minutes (includes chilling)
Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 8 to 12 hand pockets (depending on size)
Course: Lunch, Dinner, Snack
Cuisine: American, Comfort Food
I love the idea of pot pie but I do not always want to fuss with a full pie. Hand pockets give you all the flavors of chicken pot pie in an easy, portable package. The filling is a simple, creamy mix of chicken, veggies, and savory seasoning. The crust uses cream cheese and butter for a tender, slightly tangy pastry that bakes up flaky and golden.
I will walk you through each step in plain words so it is easy to follow. If you want to make a big batch and freeze extras, I explain how to do that too.
How to Make Chicken Pot Pie Hand Pockets
This is what happens in the recipe at a glance:
• Cook a simple creamy filling with onion, carrot, celery, chicken, peas, broth, and milk.
• Make a cream cheese pastry by pulsing flour, butter, and cream cheese together, then chilling.
• Roll the dough, cut rectangles, fill, fold, seal and brush with egg.
• Bake until golden and enjoy warm.
Ingredients
For the filling
• 4 tablespoons unsalted butter
• 1/3 cup yellow onion, diced
• 1/4 cup carrot, peeled and diced
• 1/4 cup celery, diced
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 3 tablespoons all purpose flour
• 1 1/4 cups chicken stock
• 1/2 cup whole milk or heavy cream for richer filling
• 1 1/3 cups cooked, shredded chicken (about 1 large breast or 2 small)
• 1/2 cup frozen peas, thawed
• Salt and pepper to taste
For the cream cheese pastry
• 2 cups all purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cubed
• 4 ounces cold cream cheese, cubed
• 1 tablespoon ice water, add more if needed
• 1 teaspoon apple cider vinegar or white vinegar
For finishing
• 1 egg beaten with 1 teaspoon water, for egg wash
• Extra flour for rolling
• Optional: flaky salt for sprinkling
Directions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make the filling: In a medium saucepan, melt the butter over medium heat. Add onion, carrot, and celery. Cook 3 to 4 minutes until softened. Stir in thyme and season lightly with salt and pepper.
- Sprinkle the flour over the vegetables and cook 1 to 2 minutes while stirring. This cooks the raw flour taste.
- Slowly whisk in chicken stock, then add the milk. Keep stirring until the sauce thickens and can coat the back of a spoon. Remove from heat. Fold in the cooked chicken and peas. Taste and adjust salt and pepper. Let the mixture cool while you make the pastry.
- Make the pastry: In a food processor, pulse the flour, baking powder, and salt to combine. Add the cold cubed butter and cream cheese. Pulse until the mixture looks like coarse crumbs with some pea sized pieces. Add the ice water and vinegar and pulse until the dough just comes together. You can finish by hand if needed. Do not overwork the dough.
- Divide the dough into two flat discs, wrap in plastic, and refrigerate for 30 minutes to firm up.
- On a lightly floured surface, roll one chilled disc into a rectangle about 15 by 12 inches. Cut into rectangles roughly 5 by 8 inches. Brush each rectangle lightly with beaten egg where you will fold. Place about 1/4 cup of the cooled filling on one half of each rectangle, leaving a 1/4 inch border.
- Fold the dough over the filling to make a pocket. Press the edges to remove air and seal using the tines of a fork. Transfer to the prepared baking sheet. Repeat with remaining dough and filling.
- Lightly score the top of each pocket with a small knife for steam vents. Brush with egg wash and sprinkle flaky salt if desired.
- Bake for 18 to 22 minutes until golden brown. Let cool for about 10 minutes before serving. This helps the filling set and prevents burns.
Process Details
• Pastry texture: The cold butter and cream cheese create little pockets of fat that melt in the oven and give a tender, flaky crust. Keep the ingredients cold for best flakiness.
• Thickening the filling: The flour you cook with the veggies becomes a thickener when you add liquid. Stir until it looks like a smooth gravy. If it is too thin after baking, let them rest a bit and the filling will firm up.
• Sealing: Remove air before sealing the pockets. Air trapped inside can make the pastry burst while baking.
Tips for Success
• If your dough feels sticky, chill it longer. Chilled dough is easier to handle.
• Do not overfill. Too much filling makes sealing hard and can cause leaks.
• Brush the edges with egg wash before sealing to help them stick.
• Freeze unbaked pockets on a tray until firm, then transfer to a freezer bag. Bake from frozen and add 5 to 8 minutes to the bake time. Brush with egg wash before baking for a golden finish.
• To reheat baked hand pockets, warm in a 350°F oven for 10 to 12 minutes so the crust stays crisp.
Serving Ideas
• Serve piping hot with a green salad for a quick weeknight meal.
• Offer mustard, gravy, or hot sauce on the side for dipping.
• Make mini versions as party appetizers. Use a 3 x 3 inch cutter and reduce filling.
Storage & Freezing
• Refrigerator: Store cooled, baked pockets in an airtight container for up to 3 days. Reheat in the oven to keep the crust crisp.
• Freezing: Freeze uncooked hand pockets on a tray until firm, move to a freezer bag and store up to 6 months. Bake from frozen at 425°F for about 25 to 30 minutes or until golden.
Nutrition Info (Approximate per pocket, makes 10)
• Calories: 320 kcal
• Protein: 12 g
• Carbohydrates: 24 g
• Fat: 20 g
• Fiber: 1 g
• Sodium: varies by stock and added salt
These Chicken Pot Pie Hand Pockets are a great way to enjoy the comforting flavors of pot pie with less fuss and great portability. I like to make a double batch and freeze extras so a cozy meal is ready whenever I need it. I hope you find them as handy and delicious as I do.
