Chicken Pot Pie

Time to Make: n/a Servings: n/a

What You Need

1 lb. Leftover white-meat chicken (cut into cubes)
1 cup Frozen carrot slices
1 cup Frozen peas
1 cup Frozen chopped onions
12 oz. Jar of chicken gravy
1 package Refrigerated pie crust
1 cup Sharp cheddar cheese
1/4 cup Eggology egg whites, beaten


  1. In a large saucepan, combine the chicken, vegetables, and gravy.
  2. Bring to a boil and season with the fresh cracked pepper.
  3. In the meantime, place the two rounds of pie dough on a floured surface and allow them to come to room temperature. Then sprinkle each round with a half cup of the shredded cheese and press it into the dough.
  4. Flip the dough over and place half of the chicken mixture on each round.
  5. You will only want to place the filling on one half of the dough, making sure to leave room to crimp the edges.
  6. Fold the dough over and crimp the edges with a fork.
  7. Carefully place the pockets on a nonstick cookie sheet and brush with the Eggology egg whites.
  8. Cut slits into the top of each pocket and bake in a 425 degree oven for 15 to 20 minutes or until golden brown.