Broccoli Chicken Cheese Pie Pockets
Angie McGowan
Updated Jul 17, 2013
Fold Pillsbury pie crust over a cheesy chicken and broccoli filling for flaky Broccoli Chicken Cheese Pie Pockets that are chock full of savory goodness.
Broccoli Chicken Cheese Pie Pockets
- Prep Time 45 min
- Total 60 min
- Servings 6
- Ingredients 11
Ingredients
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, chopped into chunks
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Gold Medal™ all-purpose flour
- 1 cup milk
- 1 bag (12 oz) frozen frozen broccoli florets, thawed
- 1 cup shredded mild Cheddar cheese (4 oz)
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 egg
- 1 tablespoon water
Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 350°F. Heat 10- to 12-inch skillet over medium heat. Drizzle hot skillet with 1 tablespoon of the oil. Sprinkle chicken with salt and pepper; add to skillet. Cook chicken until no longer pink in center. Remove chicken from skillet to plate; set aside.
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Step2Add remaining tablespoon oil to skillet. Add flour; stir with whisk and cook 2 to 3 minutes. Stir in milk; heat to boiling. Add cooked chicken and thawed broccoli; cook 5 to 7 minutes or until sauce has thickened.
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Step3Remove skillet from heat; stir in cheese until melted.
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Step4Cut out 3 large rounds from each pie crust. Spoon about 1/4 cup chicken-broccoli-cheese mixture onto each pie crust round. Fold dough over filling to form semi-circle; press edges with tines of fork to seal. With sharp knife, cut 2 or 3 slits in top crust to allow steam to escape. Place on ungreased cookie sheet.
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Step5In small bowl, beat egg and water with fork or whisk until blended. Brush over pies.
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Step6Bake 12 to 15 minutes or until light golden brown.
Nutrition
Nutrition Facts are not available for this recipe
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