Hungry Girls Chicken Pot Pockets Recipes

CHICKEN POT POCKETS

Steps:

• Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
• In a small bowl, mix cornstarch with 1 tsp. cold water until dissolved. Transfer mixture to a large bowl. Add soup and mix well. Stir in veggies and chicken.
• Lay an egg roll wrapper flat on a dry surface. Moisten all four edges with water. Evenly distribute 1/12th of the chicken mixture (about 1/3 cup) on the bottom half of the wrapper. Fold the top half over the mixture so the top edge meets the bottom. Dab the edges with water and press firmly with the prongs of a fork to seal. Place on the baking sheet.
• Repeat with remaining ingredients, for a total of 12 pockets, evenly spaced on the sheet.
• Bake until edges begin to brown, 15 to 18 minutes. Dig in!

HUNGRY GIRLS CHICKEN POT POCKETS

Steps:

• Preheat oven to 350 degrees.
• In a small dish, mix cornstarch thoroughly with 1 teaspoons cold water.
• In a large bowl, combine cornstarch mixture with soup, and mix thoroughly. Add veggies and chicken, mix well, and then season to taste with salt and pepper, if you like. This is your filling. Set aside.
• On a large dry surface, lay out three egg roll wrappers. Set out a small dish of water, dip your finger into it, and then run your finger along all of the wrapper edges -- repeat this as needed while preparing your pockets, as it will help keep them sealed.
• Starting about 1/2 inch from the bottom, place 2 - 3 tablespoons of filling along the bottom half of each wrapper, leaving a 1/2-inch border on both sides. Fold the top half of each wrapper over, so that the top edge meets the bottom -- the mixture should be completely encased with a 1/2-inch border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal all sides. Press firmly along the borders with the prongs of a fork to seal completely.
• Line a large baking pan with foil and/or spray with nonstick spray. Using a large spatula, carefully transfer the pockets to the baking pan. Repeat the entire process 3 more times, so that you have 12 pockets on the baking sheet. If needed, prepare and use an additional baking sheet.
• Bake in the oven for 20 minutes. Allow to cool for 5 minutes before serving. Then dig in!

CHICKEN POT PIE POCKETS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Combine the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl.
• Unwrap the pie crusts and cut off the round edges of each to create a square. Cut each square into quarters, then trim the edges to create rectangles. Put 1/4 cup of the chicken mixture in the center of 1 rectangle and brush the pastry with water around the perimeter. Top with another piece of pastry and use a fork to press down on the edges to completely seal closed. Brush with the egg and poke a few fork holes in the top. Repeat with the remaining rectangles and filling to make 8 pot pie pockets. Transfer to the prepared baking sheets. Bake until golden brown, 20 to 30 minutes.