Creamy Chicken Broccoli Pie Pockets
Try this Creamy Chicken Broccoli Pie Pockets recipe, or contribute your own.
Try this Creamy Chicken Broccoli Pie Pockets recipe, or contribute your own.
- Carbohydrate 11.188818203125 g
- Cholesterol 548.27 mg
- Fat 203.187229609375 g
- Fiber 3.28588357753307 g
- Protein 8.7842721875 g
- Saturated Fat 127.101243289062 g
- Serving Size 1 1 (397g)
- Sodium 1537.210140625 mg
- Sugar 7.90293462559193 g
- Trans Fat 15.716620828125 g
- Calories 1858 calories
Step-by-step
- 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) and 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.
The Binding Power Of Cream Cheese
Cream cheese acts as a thermal stabilizer when combined with butter, preventing the dairy from breaking down and releasing excess moisture into the surrounding pastry during baking. Softening these fats slowly in 15-second microwave intervals prevents scorching while achieving a smooth consistency that coats every piece of poultry. Seasoning this base with onion powder and garlic salt requires thorough incorporation before adding solid components to ensure even distribution.Managing Moisture With Frozen Versus Fresh Produce
Frozen broccoli and corn introduce water content that requires careful management compared to fresh alternatives. Thawing and thoroughly pressing frozen vegetables in paper towels stops excess liquid from leaking through the pastry seams at 400 degrees Fahrenheit. Substituting fresh broccoli florets calls for a prior steaming and cooling step to prevent crunchiness inside the baked crust.Execution And Storage Parameters
Unrolling refrigerated pastry dough onto a lightly floured surface prevents tearing while cutting the rounds into quarters. Crimping the edges securely and slicing three steam vents on the upper crust allows internal pressure to escape without rupturing the sides. Baking these handheld pies for 20 minutes yields a golden-brown exterior, and leftovers keep safely in refrigeration for up to three days.
