This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Kleenex but all my opinions are my own. #pmedia #KleenexTarget https://cmp.ly/3/8vNxcO
I love summer. I always have. We live in Las Vegas and even when the temps get up and well over triple digits, it is rarely too hot for me. But now summer is gone and winter is creeping in. With the cold always comes stuffy noses, sore throats, and (dun, dun, dun) THE FLU.
Of course I have never liked getting sick, but having small kids brings the season to a whole new level. It seems their noses are little faucets for a good 2.5- 3 months. As soon as the kids are on the mend, a new bug works it’s way around. Thank goodness for Kleenex! I have been a long time fan of tissues that are soft, plush, and gentle. My personal preference is the one that includes lotion. That way I minimize adding redness and chafing to my list of misery! All this talk of cold and flu season sent me straight to Target to pick up a 4 pack of Kleenex to stock up for the season.
On the upside of getting sick, it makes a fantastic excuse for indulging in comfort food. Chicken noodle soup has always been a classic comfort food for when you are under the weather, but the inventor obviously didn’t have preschoolers. Have you ever tried to give a preschooler soup? Although, my little ones do enjoy the experience, I am left with a huge mess and wondering if they even consumed one drop of actual food or if it just ended up everywhere but their mouth.
When we got our first cold of the season a few weeks ago, I decided to make a comfort food that had all of the warmth and coziness of chicken noodle soup in a form factor that my kids could much more easily enjoy. Chicken Pot Pie Pockets were born.
The recipe couldn’t be simpler, and the result was both of my kids gobbling the meal up. That is a win-win in my book!
You will need:
2 Packages seamless crescent rolls
1 Can cream of chicken soup
1/2 Cup light sour cream
1 Cup frozen mixed veggies {cooked}
1 Cup chopped cooked chicken or turkey
I started out by chopping up some turkey left over from our thanksgiving feast. This recipe is perfect for left over meat!
Then you will mix the soup, sour cream, veggies, and chicken in a small bowl.
Roll out your crescent dough and press with your hands to spread out flat.
Use a knife to cut each roll of dough into 4 equal squares. use a 1/3 up measure to fill each square with the filling.
Fold over the dough to form a rectangular hand pie and press a fork around the sides to seal the edges.
Bake at 375 for 15-18 minutes or until golden brown.
Let cool 1 minute and then transfer to a wire cooling rack so the bottoms don’t get soggy {personal experience right here!!!}
That’s it! Really! When you are under the weather the last thing you need is extra complication. This recipe is super simple with only 5 ingredients and can be made with whatever left over meat you have on hand. The kids love it because they get to eat with their hands {and let’s be honest… I told them it was pie!} And there is virtually no clean up.
If I’m sick, give me a box of Kleenex and a chicken pot pie packet any day and I will ride it right on out!
And perfect timing!!! We have a Kleenex coupon just for you today. The same coupon I used on my shopping trip to Target is available to you today. Click here to get the Kleenex coupon.
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Chicken {or Turkey} Pot Pie Pockets
Ingredients
- 2 Packages seamless crescent rolls
- 1 Can cream of chicken soup
- 1/2 Cup light sour cream
- 1 Cup frozen mixed veggies {cooked}
- 1 Cup chopped cooked chicken or turkey
Instructions
- Start by chopping up some turkey or chicken. This recipe is perfect for left over meat!
- Then you will mix the soup, sour cream, veggies, and chicken in a small bowl.
- Roll out your crescent dough and press with your hands to spread out flat.
- Use a knife to cut each roll of dough into 4 equal squares. use a 1/3 up measure to fill each square with the filling.
- Fold over the dough to form a rectangular hand pie and press a fork around the sides to seal the edges.
- Bake at 375 for 15-18 minutes or until golden brown.
- Let cool 1 minute and then transfer to a wire cooling rack
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
rachel lavern says
I hope you have a wonderful SITS Day!
Rachel recently posted How to Find Your Niche
Kimber says
Thank you Rachel! I hope you have a lovely day too!
Jen says
These look AWESOME! LOVE Pot Pie, it’s an amazing invention for sure!
Kimber says
Thanks Jen! They are super yummy!
Filipino Christmas Recipes by trina says
Wow! This looks absolutely delightful! I’m going to find time to try this soon! 🙂