Description
These Fried Chicken Pot Pie Pockets combine the savory flavors of shredded fried chicken, mixed vegetables, and rich chicken gravy wrapped in a crispy, golden pie crust. Perfect for a comforting snack or meal, these pockets are fried to perfection, creating a delightful crunchy exterior with a warm, hearty filling inside.
Ingredients
Filling
- 2 cups cooked fried chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup chicken gravy (store-bought or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Dough and Coating
- 1 package of refrigerated pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
For Frying
- Cooking oil (for frying)
Instructions
- Prepare the Filling: In a large bowl, combine the shredded fried chicken, frozen mixed vegetables, chicken gravy, garlic powder, onion powder, thyme, salt, and pepper. Mix until all ingredients are well incorporated to create a flavorful filling.
- Prepare the Dough: Roll out the refrigerated pie crusts on a lightly floured surface to prevent sticking. Using a round cutter or bowl, cut out circles approximately 6 inches in diameter to form the pockets.
- Fill the Pockets: Place a generous spoonful of the prepared filling in the center of each dough circle. Be careful not to overfill to avoid spilling during frying.
- Seal the Pockets: Fold each dough circle over the filling, forming a half-moon shape. Press the edges firmly together, then use a fork to crimp the edges, ensuring a tight seal.
- Prepare for Frying: Heat cooking oil in a deep skillet or fryer to approximately 350°F (175°C), making sure there is enough oil to submerge the pockets partially for even cooking.
- Egg Wash: Brush the tops of each pot pie pocket with the beaten egg. This step helps achieve a glossy, golden-brown finish when fried.
- Fry the Pockets: Carefully place the pockets into the hot oil in batches to avoid overcrowding. Fry for about 3-4 minutes on each side until they turn a beautiful golden brown and crispy.
- Drain: Remove the fried pockets from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil and maintain crispness.
- Cool: Allow the pockets to cool for a few minutes before serving to avoid burns, as the filling will be hot and steamy inside.
- Serve: Serve the Fried Chicken Pot Pie Pockets warm, optionally accompanied by extra chicken gravy or your favorite dipping sauce for enhanced flavor and enjoyment.
Notes
- You can substitute the frozen mixed vegetables with fresh vegetables if preferred, just blanch or cook them slightly beforehand.
- For a spicier version, add some cayenne pepper or hot sauce to the filling mixture.
- If you do not have refrigerated pie crusts, homemade or store-bought puff pastry can be used as an alternative.
- Ensure the oil temperature is maintained at 350°F for optimal frying; too low will make the pockets greasy, and too high will burn the crust.
- These pockets can be reheated in an oven at 350°F for 10 minutes to regain crispiness if made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
