Pillsbury Recommends:

Creamy Southwest Stuffed Hip Pocket Pies

Prep 25 min
Total 50 min
Ingredients 8
Servings 4

Striking the perfect balance of creamy and spicy, these pocket pies are stuffed with all of the best Southwestern flavors—poblano chiles, salsa, taco seasoning, shredded chicken and cheese—for an easy, delicious meal you can eat with your hands.

By Pillsbury Kitchens

Updated November 13, 2018

Bake-Off® Contest 49, 2019

Paula Matthiesen

La Pine, Oregon

Make with

Pillsbury Pie Crust

Ingredients

4

small poblano chiles (3 1/2 to 4 inches long)
2

oz (from 8-oz package), cream cheese, softened
1/2

cup Old El Paso™ salsa
2

teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
1

cup shredded deli rotisserie chicken
1/2

cup Mexican cheese blend (2 oz)
1/2

cup shredded mozzarella cheese (2 oz)
1

box (14.1 oz) Pillsbury™ refrigerated pie crusts, softened as directed on box

Steps

1

Set oven control to broil. Line cookie sheet with foil; place chiles on foil. Broil chiles 3 to 4 inches from heat about 5 minutes on each side or until skin blackens and blisters. Wrap blackened chiles in foil. Let stand 10 minutes. Turn off broiler; heat oven to 400°F. Move oven rack to middle position. Line large cookie sheet with cooking parchment paper.
2

Meanwhile, in medium bowl, mix cream cheese, salsa and taco seasoning until blended. Add chicken and cheeses; mix well.
3

Unroll pie crusts on work surface. Trim 1/2 inch from each side of pie crusts. Press each to form 10-inch square with rounded corners. Cut each square in half to make 4 (10x5-inch) rectangles.
4

Gently rub chiles with paper towel to remove as much skin as possible. Cut top from each chile. Cut one side of chile lengthwise; open chile flat. Remove seeds. Spoon 1/2 cup cream cheese mixture on one side of chile; fold chile over top of filling.
5

Place 1 stuffed chile lengthwise on each crust rectangle, with cut end of chile in center of rectangle. Using pastry brush or fingers, brush water on sides of crust. Fold top half of crust over each chile; press edges of crust with fork to seal. Using fork, pierce top of each pocket in 6 places to allow steam to escape. Place pies on cookie sheet.
6

Bake 18 to 22 minutes or until crust is golden brown.

Poblano chiles come in a variety of sizes. If you can’t find small chiles, large chiles can be used. After roasting, cut tops from chiles to make each one about four inches long. Save the tops and add to your favorite dish for a spicy kick.

Nutrition Facts

Serving Size: 1 Pocket Pie

Calories: 610
Calories from Fat: 320

% Daily Value

Total Fat: 36g; 55%
Saturated Fat 17g 84% Trans Fat 0g
Cholesterol: 85mg; 28%
Sodium: 1090mg; 45%
Potassium: 290mg; 8%
Total Carbohydrate: 52g; 17%
Dietary Fiber 1g 5% Sugars 4g
Protein: 20g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 50%; 50%
Calcium: 20%; 20%
Iron: 6%; 6%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

As a child, my favorite place was my grandmother's kitchen. All of my life the kitchen has been so much more than a place to prepare food. It has been a place where family and friends gather, a place where the events of the day are discussed, a place where celebrations and sorrows are shared and a place of comfort and creativity. As I grew into adulthood, married and had my own children, the number one rule of the house was that we would all sit down to dinner together every night. There were usually neighborhood kids or family members who joined our table also. It was a place to gather and a place of laughter and joy. I was always a working mom so getting dinner on the table quickly with a minimum amount of work was a priority. My family has always loved the flavors of the Southwest and it has now become a favorite with my grandchildren too, which is the inspiration for these quick, easy pies. The name of these tasty little pies is a loving nod to my grandmother. When I was a child, every summer she would bake little fruit-filled hand pies that she called “hip pocket pies.” Now many years later, my kitchen is the place where the family gathers, including kids, grandkids, sisters, brothers, cousins and friends. The kitchen is the room of food, joy and love. The plaque that always hung above my grandmother's stove now hangs in my kitchen. It reads, "No matter where I serve my guests, they seem to like my kitchen best."