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Chicken Pot Pie Pockets

Nikki, Chef in Training
  • 35 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Carrots, cooked and chopped

1/4 cup

Celery, cooked and chopped

3/4 tsp

Onion powder

1/2 cup

Potatoes, cooked and diced

1/4 cup

Flour

3/4 tsp

Garlic salt

1

box Pillsbury pie crust, refrigerated

8 tbsp

Butter

8 oz

Cream cheese

2 cups

Half and half