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Chicken Pot Pie Pockets

Makes 6 servings

Chicken Pot Pie Pockets
  • 1 package Mason Dixie Buttermilk Biscuits
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • ¼ c yellow onion, diced
  • ¼ c celery, diced
  • ½ c whole milk
  • ¾ c chicken stock
  • ½ c frozen peas and carrots
  • 1 ½ c cooked chicken, shredded
  • ½ tsp dried thyme
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper

How To Make

  • Preheat oven to 400°
  • Thaw the biscuits in the fridge overnight or at room temperature for 30 minutes.
  • Prepare the filling by melting the butter in a skillet over medium-high heat. Add the onion and celery and sauté for 4 minutes. Stir in the flour and cook for 1 additional minute. Slowly stir in the stock followed by the milk and stir until the mixture thickens. It should be a pudding consistency. Stir in the thyme, garlic, salt, and pepper. Fold in the chicken, peas, and carrots. Set aside to cool while you prepare the biscuits.
  • To make the pockets, roll out each thawed biscuit into a 7” circle.
  • Place 1/3 cup of the cooled filling in the center of the rolled-out circle. Fold one side over the other to create and half circle. Gently press around the filling to get rid of any air pockets.
  • By using the back of a fork, crimp the edges to seal. Repeat this process with the remaining dough.
  • Place the prepare pocket on a parchment lined baking sheet and vent each pocket by making a small cut in the top. Brush with egg wash.
  • Bake for 20-25 minutes or until the hand pies are golden drown.
  • Allow the pies to cool for 5-10 minutes before serving.

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