Cheesy Chicken And Broccoli Pocket Pies

It was a refrigerator raid night, which are some of my favorites, and it was time to put something together for supper. So I pulled out the one pie crust left in the box, some chicken breast, a frozen broccoli steamer bag and some shredded cheese. The result was two warm, flaky pocket pies perfect for a winter’s night.

If you’re having a planned-overs night (they’re not leftover if they’re planned), this is a great way to empty a few containers and dishes from your fridge. Mix and match ingredients for the filling, and you’ll never have the same one twice!

1 large chicken breast, cooked and shredded
1 bag steamers broccoli
1/2 cup shredded cheese
1 refrigerator pie crust, room temperature

1. Preheat oven to 425 degrees. Cover a baking sheet with parchment paper.

2. Unroll the pie crust and cut into four pieces. 

3. Prepare broccoli steamer bag according to directions.

4. On two of the pie quarters, pile chicken, broccoli and cheese in the center. Place the other crust on top and pinch around the edges with a fork.

5. Bake on covered baking sheet at 425 degrees for 14 minutes. Pie crust will be brown and crispy.


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