Chicken Pot Pie Pockets

• 2 whole Pie Crusts
• 1 Large Chicken Breast, Cooked
• 1 cup Frozen Mixed Vegetables
• 23 cans (10 1/2 Oz. Size) Cream Of Mushroom Soup
• 1/2 Onion, Chopped
• 1 teaspoon Garlic Powder
• 1 teaspoon Chili Powder
• 2 teaspoons Black Pepper
• 1 whole Egg, Beaten (for Egg Wash)

1. Put out the pie crusts and let them come to room temperature.
2. Cook the chicken if thats not already done; boiling works well for this.
3. (Boil for about 10 minutes, let cool and chop.
4. Feed a small piece to your dog.)
5. While the chicken cooks, preheat your oven to 350 degrees F. Defrost the veggies and put them in a mixing bowl with the cream of mushroom soup, onion, and spices.
6. Add chicken once its finished and stir it all together.
7. Lay out the pie crusts and cut into 3 even strips; you should have 6 total.
8. Place a couple of heaping spoonfuls of filling onto one side of each strip, and spread it out on that side until you have about 1/2 inch space from the edges.
9. Fold over the other half of the strip, and seal it closed with a fork or your fingers.
10. Line a baking sheet with foil sprayed with Pam or just use a Silpat.
11. Place pockets on the baking sheet, and cut small slits in each one to let steam escape.
12. Brush each with egg wash, then bake at 350 degrees F for about 15 minutes, or until golden brown.
13. If you are able to resist, let them cool for a few minutes before devouring.
14. For storage, wrap each individual pocket tightly with plastic wrap and freeze until ready to reheat in the oven (350 degrees F for about 10-15 minutes).

pie crusts, chicken, vegetables, cream of mushroom soup, onion, garlic, chili powder, black pepper, egg

Taken from tastykitchen.com/recipes/main-courses/chicken-pot-pie-pockets-3/ (may not work)