Skip to Content

We want to assure you that we remain committed to providing consumers with safe, high quality products and, as such, we are closely following the fast-evolving situation relating to the Novel Coronavirus (COVID-19). 

Click here to read our message to our community.

  • Prep
    10 min
  • Total
    20 min
  • Servings
    12 mini pockets

Cheesy Pot Pie Pockets


  • 30 ml (2 tbsp) butter
  • 1 chicken breast, approximately 200 g, cubed
  • 1 small onion, diced
  • 1 carrot, sliced
  • 250 ml (1 cup) white mushrooms, cut into .5 cm slices
  • 45 ml (3 tbsp) flour
  • 500 ml (2 cups) chicken broth
  • 250 ml (1 cup) milk
  • 180 ml (3/4 cup) green peas
  • 12 mini pita pockets
  • 6 slices Armstrong Marble Cheddar


  1. In a large pan set over medium heat, add the butter and chicken cubes and cook, approximately 30 seconds each side. Add the onions, carrots, and mushrooms and cook 3-4 minutes, stirring often. Season. 
  2. Stir in the flour and continue to cook another minute. Add the broth, stir, and cook until broth has thickened (4-5 minutes). Add the milk, reduce heat to low and continue to cook 5 minutes. Add the green peas and continue to cook 2 minutes.
  3. On a clean work surface, cut off 1/3 of each pocket and open them. Place half a cheese slice in each pocket (fold the slices over so that they remain on top of each pocket).
  4. Fill each pocket with the chicken mixture.
  5. Place the pockets on a baking sheet lined with parchment paper, cheese side up, and heat under the broiler for approximately 30 seconds (keep an eye on them). Serve.

Recipe Review


  • Prep
    10 min
  • Total
    40 min

Cheddar Bites with Caramelized Onion and Bacon

  • Prep
    15 min
  • Total
    21 min

Grilled Cheese with Turkey Sausage and Smoke Flavoured Cheese

  • Prep
    10 min
  • Total
    55 min

BBQ Chicken Mac & Cheese with Leeks