Eggology Egg White Recipe of the Day: Hearty Chicken Pie Pockets

Over the years, I've learned a thing or two in the kitchen. Usually this comes about by family members complaining, or "constructive criticism" as certain people like to put it, about something or another about the meal. Two rules I've learned to cook by:

1. Do not divulge the ingredients in any dish, unless specifically asked, and if one must answer, then forget to mention the spinach, beets and carrots that are pureed into it.


2. Do not serve leftovers; disguise them as a whole new meal.
   

These two rules go hand-in-hand. If you practice not divulging all the ingredients in a meal, and become good at creating a new meal with leftovers, then you've got a happy family and a clean fridge! Who could ask for anything more? (Well, I could, but that's a whole different post ...)

So the today's recipe of the day is a perfect example of how to use your leftovers in a constructive way. Who wants to eat day-old white meat chicken? Re-heating it will leave it rubbery. But this recipe puts it in a whole new light - and it's simple, straightforward and tasty!

Hearty Chicken Pie Pockets
Servings: 4

WHAT YOU NEED:
1 pound leftover white-meat chicken, cut into cubes
1 cup frozen carrot slices
1 cup frozen peas
1 cup frozen chopped onions
12 ounce jar of chicken gravy
fresh cracked pepper, to taste
1 package refrigerated pie crust
1 cup sharp cheddar cheese
1/4 cup Eggology egg whites, beaten

INSTRUCTIONS
In a large saucepan, combine the chicken, vegetables, and gravy. Bring to a boil and season with the fresh cracked pepper.

In the meantime, place the two rounds of pie dough on a floured surface and allow them to come to room temperature. Then sprinkle each round with a half cup of the shredded cheese and press it into the dough.

Flip the dough over and place half of the chicken mixture on each round. You will only want to place the filling on one half of the dough, making sure to leave room to crimp the edges.

Fold the dough over and crimp the edges with a fork. Carefully place the pockets on a nonstick cookie sheet and brush with the Eggology egg whites.

Cut slits into the top of each pocket and bake in a 425 degree oven for 15 to 20 minutes or until golden brown.

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Eggology features a whole section of healthy recipes.