Creamy Chicken Broccoli Pie Pockets

Quick, delicious and easy dinner that the whole family will love. Thank you Chef in Training

 

8 oz. cream cheese
4 Tbsp. butter
¼ tsp. onion powder
¼ tsp. garlic salt
1½ cups cooked and shredded chicken
1½ cups frozen chopped broccoli
½ cup frozen corn
1 box refrigerated Pillsbury Pie Crust

• In a large microwave safe bowl, combine cream cheese and butter. 
• Microwave in 15 second intervals until slightly melted and able to stir until smooth.
• Add onion powder and garlic salt to cream cheese/butter mixture and stir well.
• Add chicken, frozen chopped broccoli and frozen corn to cream cheese mixture. 
• Stir until well combined.
• Unroll both sheets of refrigerated pie crust dough. 
• Cut each of the round pie crusts into quarters.
• On one quarter of pie crust dough, put ¼ of cream cheese/chicken mixture (about ¾-1 cup.) 
• Place a second quarter of pie crust dough over the top (make sure it lines up with bottom quarter)
• Pinch seams to seal off. 
• You can flute the pie crust edges for a prettier look.
• Repeat until you have 4 pie pockets. 
• Cut about three small slits on the tops of each pie pocket for breathing. 
• Place on a greased cookie sheet.
• Bake at 400 degrees F for about 20 minutes or until tops are golden brown.