Creating Fried Chicken Pot Pie Pockets is simple when you follow these straightforward steps:

1. Prepare the Filling: In a large bowl, combine the shredded fried chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, thyme, salt, and pepper. Mix until well combined.
2. Roll Out the Crust: On a floured surface, unroll one pie crust. Use a rolling pin to slightly flatten it.
3. Cut the Dough: Using a round cutter or a glass, cut out circles from the pie crust. Aim for a diameter of about 4-5 inches.
4. Fill the Pockets: Place a spoonful of the chicken filling in the center of each dough circle. Be careful not to overfill.
5. Seal the Edges: Fold the dough over the filling to create a half-moon shape. Press the edges with a fork to seal securely.
6. Prepare for Frying: Heat oil in a deep skillet over medium-high heat. Ensure there’s enough oil to submerge the pockets partially.
7. Egg Wash: Brush the tops of the pockets with beaten egg for a golden finish.
8. Fry the Pockets: Carefully place a few pockets in the hot oil, frying them for about 3-4 minutes on each side or until they are golden brown.
9. Drain Excess Oil: Once golden, remove the pockets from the oil and place them on a paper towel-lined plate to absorb excess oil.
10. Repeat: Continue frying the remaining pockets, ensuring the oil temperature remains consistent.

By following these steps, you will create crispy, flavorful Fried Chicken Pot Pie Pockets that are sure to delight!