Chicken Pot Pie Pockets
Ingredients
- Two 10 1/2-ounce cans cream of chicken soup
- One 10-ounce bag frozen vegetables (carrot, corn and green bean mix)
- 1 teaspoon garlic powder
- 1 small rotisserie chicken, meat shredded, skin and bones discarded
- Kosher salt and freshly ground black pepper
- 2 boxes refrigerated pie crusts (2 crusts in each box)
- 1 large egg, beaten
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