The last time I made my Chicken Pot Pie it was on Pi Day, so I decided to take the celebration 1 step further with a dessert recipe. It was kind of on the fly, so I just threw it together with things I had in the house.
Normally I let Miss O play with the excess pie dough I trim off the pot pie, but today I set it aside. There was just enough left to make 3 small pie pockets!
I had some frozen mixed berries in the freezer, so I grabbed a cup of them and a little less than a teaspoon of sugar and let them thaw on the counter while I was prepping the pot pie. You can use whatever you’ve got laying around, fresh or frozen.
Roll out the dough you set aside from the pot pies on a lightly floured surface. I made them into rectangles, though circles would work just as well.
If you’ve got larger fruit, mash it up with a fork (if they’re still slightly frozen, but that’s okay) and spoon equal amounts into the center of the dough.
Fold the dough over and use a fork to seal the edges. If you’ve got leftover egg white, brush a little on to make sure nothing leaks out (I skipped that step). Brush the top with egg white or milk.
Bake at 350º for 12-14 minutes. Let cool 5 minutes, top with whipped cream or ice cream.
This bonus recipe was served with The Best Chicken Pot Pie Ever in honor of Pi Day (3.1415)!
