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Chicken Pot Pie Pockets (or any other meat you like)

Okay, I have to admit it… I seriously need to invest in pre-made refrigerated dough.  I buy them by the case and can come up with just about any creative way to use them.  I’ve used pre-made croissant rolls for my minced meat pies and for my egg-n-cheese breakfasts on the go.  Now I’m telling you how to make some pretty tasty chicken pot pies in a really short amount of time by using pre-made roll dough.


  • 2 containers of Pre-made roll dough (8 rolls per can)
  • 2.5 cups of cooked and cut chicken ( or beef, pork, turkey, etc.)
  • 1 can cream of chicken (or turkey, broccoli or potato)
  • 1 can of cheddar cheese (found in the soup section of your grocery store)
  • 1 cup mixed cubed/diced frozen or fresh veggies (don’t use any canned veggies as they become mush)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon celery salt
  • Optional: Shredded cheddar cheese


  1. Cook your meat of choice however you like (this is great for leftovers!): boiled, sauteed, etc.
  2. Cube, dice or tear your meat into small pieces.
  3. Pre-heat your oven to 400 degrees.
  4. Toss everything but the dough into a bowl and mix (no need to thaw frozen veggies).
  5. Grab a muffin pan and line each pocket with a roll, creating a bowl shape.
  6. Spoon the mixture into each dough pocket, packing it down, until it is level with top or slightly heaping.
  7. Optional: add some shredded cheese on top of each pocket.
  8. Put pan in oven and bake for 15 minutes or until roll edges are golden.


  • I’ve made these several times and cooking times vary.  If the veggies are frozen, it takes a little bit longer.  If you use only cheddar cheese and not the canned version, it takes less time.  I recommend checking the pockets after ten minutes and every 3 to 5 minutes thereafter.
  • You can “top” the pocket with a layer of dough but remember, it will expand greatly and you might end up with a lot of attached pockets.
  • This recipe does NOT work well with seitan.
  • A great variation of this is to make a thick beef stew and fill the pockets with that!
  • Thin soups do NOT work in this recipe.
  • If you have ramekins, add a flattened roll on the bottom, fill ramekin, then add a flattened roll on top!  Great for a meal!