Kind of like a Pop Tart, but with Chicken! You start by making your own crust, which is foolproof and very forgiving. Gather your ingredients and brush up on your knife skills for the filling and it all comes together in about an hour. Delicious and perfect for meal prep, kids soccer or football games . . . yum, yum and yum.
Tips and tricks for this recipe:
After you roll and cut the crust into strips, take the time to roll the top half of the dough wider than the bottom. This will help you cover the filling and still have dough to crimp at the edges.
Have a rotisserie chicken in the fridge? You can use that for this recipe. If not, then just pop 1 or 2 chicken breasts in a pot and fill with either water or chicken stock. Bring to a boil, then simmer for about 20 minutes. The chicken will poach in the broth. You can then remove it, let cool, then shred.
Can this dish be made ahead?
Both the cooked filling and dough can be made ahead and refrigerated for about 2 days before using, if you can’t make the entire recipe at once.
Can this dish be frozen?
These pies freeze well! Bake, cool and freeze. To reheat, place in a 350F oven for about 10-15 minutes or, refresh them in the air fryer so they crisp up again.
