CHEESY CHICKEN PIZZA POCKETS
These quick and easy pizza pockets are completely customizable and can be made with shredded rotisserie chicken, leftover turkey, chopped veggies or any other spare odds and ends stashed in your fridge.
Provided by Kelly Senyei
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the chicken, pepperoni, spinach, cheese and 1/2 cup of the marinara sauce, stirring until combined.
- Sprinkle your work surface with all-purpose flour. Roll the pizza dough into a 12-by-8-inch rectangle. Cut the rectangle in half lengthwise. Cut each smaller rectangle into three 4-inch squares for a total of 6 squares.
- Divide the chicken mixture among the dough squares, placing it in the bottom corner of each square and leaving a 1/4-inch border around the edges.
- Whisk together the egg and milk in a small bowl, then brush the two edges of each dough square nearest the filling with the egg wash. Fold the unfilled side of each dough square over the filling and very firmly pinch the two pieces together. Arrange the pizza pockets on the prepared baking sheet, then brush the tops with the egg wash. Sprinkle them with the Parmesan cheese, then cut a small slit in the top of each pizza pocket.
- Bake the pizza pockets for about 20 minutes or until the tops are golden and the dough is fully baked. Remove the pizza pockets from the oven, sprinkle them with the pizza seasoning and serve them with the remaining 1/2 cup of marinara sauce for dipping.
CHICKEN POCKETS
A creamy chicken dip with a bread covering.
Provided by momloves3
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
- Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
- Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 29.4 g, Cholesterol 101.5 mg, Fat 39.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 16.3 g, Sodium 856 mg, Sugar 5.1 g
CURRIED CHICKEN POCKETS
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a medium skillet over medium heat. Add the shallot, curry powder, ginger and garlic and cook until the shallot is slightly softened, about 2 minutes. Stir in the chicken. Remove from the heat and stir in the peas, yogurt, cilantro, lime juice and salt to taste; let the mixture cool completely.
- Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets (see Cook's Note).
- Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
SAVORY CRESCENT CHICKEN SQUARES
Tender crescents wrap around a creamy chicken filling in a hot sandwich that took top honors in the Pillsbury Bake-Off® Contest.
Provided by Pillsbury Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
- Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
- Bake 25 to 30 minutes or until golden brown.
Nutrition Facts : Fat 3, ServingSize 1 Sandwich, TransFat 6 g
CHICKEN POT PIE HOMEMADE "HOT POCKETS"
Take the comfort food to go with this dinner pie from Delish.com.
Categories chicken pot pie hand pie chicken pot pie hot pocket chicken pot pie dinner pie
Time 35m
Yield 1
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper. On a floured work surface, roll out pie crust into a large rectangle and slice off rounded edges (if using store-bought). Slice into four strips.
- Place cooked chicken and vegetables in a large mixing bowl. In a small saucepan over low heat, whisk flour and milk and let simmer, 5 minutes until thick. Pour sauce over chicken and vegetables and season generously with salt and pepper.
- Spoon mixture over bottom halves of pie crust strips and fold over tops.
- Use your fingers to pinch to seal and press the twines of a fork to crimp. Brush with egg wash and transfer to prepared baking sheet.
- Bake until golden and puffy, 18 to 20 minutes.
CREAMY CHICKEN AND BACON POCKETS RECIPE
We grew up with these delicious Creamy Chicken and Bacon Pockets and now we make them for our families all the time!
Provided by Steph Loaiza
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Warm cream cheese in the microwave for 20-30 seconds to soften. Place in a mixing bowl with Mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir to combine and set aside.
- Lightly dust a work surface with flour and roll out crescent dough. Cut into 16 squares.
- Place about 2 teaspoons of cream cheese mixture onto each square.
- Press edges together until sealed.
- After stuffing and folding each pastry, place on a baking sheet. Whisk egg and water together and brush over the top of each pastry.
- Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving.
Nutrition Facts : Calories 89 kcal, Carbohydrate 1 g, Protein 12 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 108 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GREEK SPINACH FETA CHICKEN POCKETS
These Greek pockets are awesome. Add feta to anything and it automatically becomes amazing. Add puff pastry, spinach, chicken, and a ton of cheese, and you've got it made.
Provided by Karen
Categories Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Unfold both sheets of puff pastry onto a lightly floured surface. Roll them out a little bit if they are looking small.
- Spread softened cream cheese evenly over pastry sheet leaving about 1/2 inch space along the edges.
- Evenly distribute the spinach over half of the puff pastry sheet (width wise), again leaving about a 1/2 inch space along the edges.
- Next, evenly distribute chicken and green onions over the spinach, still saving that 1/2 inch space around the edges.
- Lastly, evenly sprinkle crumbled feta and shredded mozzarella cheese over the top of the chicken, still leaving a 1/2 inch space around edges.
- Fold over the half of the puff pastry that doesn't have the ingredients on it and seal edges tightly.
- Place on a cookie sheet (greased, or lined with parchment paper or silpat). If you want your the top to be browned and shiny, brush some beaten egg over the top of the puff pastry.
- Bake at 400 for 15-20 minutes or until top is nice and golden brown.
- Cut into slices and stuff your face.
Nutrition Facts : ServingSize 1 pocket, Calories 460 kcal, Carbohydrate 5 g, Protein 35 g, Fat 33 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 191 mg, Sodium 844 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 11 g
CHICKEN POCKET PIES
I got the idea from a show on TV and I changed it up a little. This is a great dinner idea for those hungry men in your life! Very filling!
Provided by Juju Bee
Categories Savory Pies
Time 35m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into super thin strips, about 1 inch long; chop Onions into the same shape and size as the chicken.
- Heat a skillet over high heat adding 1 tbsp each oil and butter.
- Season chicken with garlic salt, and add to the hot skillet.
- Add onions to pan and caramelize as the chicken cooks through.
- Remove chicken and onions from pan and set aside.
- Using the chicken and onion drippings create a pan gravy by adding 1 tablespoons more oil and butter and flour directly to chicken pan.
- Let cook for a minute or two, stirring constantly.
- Add chicken broth and let simmer and reduce until thickened, adding water if needed.
- When sauce thickens, add sour cream and ranch dressing stirring until well blended.
- Pour some of the gravy over the chicken onion mixture just until coated- Not dripping wet!
- Cook bacon in a pan until crisp; set aside.
- Separate crescent triangles and roll out a bit.
- In the center of the rolled-out biscuit add 3 tbsp chicken, some crumbled bacon, and 2 tablespoons of cheese.
- Top with another crescent triangle, sealing by taking a fork, and pinching the ends shut.
- Poke top of Pocket Pies to let steam out.
- Place on a baking sheet, and bake according to crescent directions.
AIR-FRYER CHICKEN PICCATA POCKETS
My husband loves chicken piccata. I tried making it in a puff pastry pocket with a bit of cream cheese, and it tasted sensational. When he took leftovers to work, everyone asked what smelled so amazing. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat air fryer to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot., Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken., Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent., Place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 18-25 minutes. Remove from air fryer; cool 5 minutes. Serve pockets with lemon slices and parsley.Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, cook as directed, increasing time about 5 minutes.
Nutrition Facts : Calories 564 calories, Fat 38g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 669mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 18g protein.
CALIFORNIA CHICKEN POCKETS
I found this recipe in a cookbook 25 years ago and have been using it ever since. Everyone in my family loves it and it keeps for several days. It contains avacado, which I leave out. To make the pita pockets easy to fill I microwave them 5 - 10 seconds so they are pliable. Instead of buying a whole package of cheese, I use 2 stick of string cheese. Hope you enjoy.
Provided by Debby H
Categories Lunch/Snacks
Time 1h30m
Yield 8 pita halves, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook and drain broccoli.
- In medium bowl, combine chicken, broccoli, avocado, rice, tomatoes, cheese and egg.
- In small bowl, stir together mayonnaise, mustard and celery seed. Pour over mixture and toss to coat.
- Refrigerate for at least 1 hour to blend.
- To serve, spoon approx 1/2 cup mixture into each pock bread half.
Nutrition Facts : Calories 544.7, Fat 25.2, SaturatedFat 5.7, Cholesterol 101, Sodium 620.5, Carbohydrate 57.5, Fiber 6.2, Sugar 4.2, Protein 23.3
CHEESY CHICKEN AND BROCCOLI POCKETS
Homemade copycat hot pockets filled with ooey gooey melted cheese, chicken and broccoli. Easy and freezer-friendly!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside. In a large bowl, combine chicken, cheese, sour cream, mayonnaise and garlic powder; season with salt and pepper, to taste. Remove rolls from the can, separating them into 8 rectangles, 2 triangles each. Press each rectangle to form a 6×4-inch rectangle, firmly pressing perforations to seal. Top half of each rectangle with chicken mixture and broccoli. Fold dough from the top over the filling, pressing the edges to seal. Place onto the prepared baking sheet and bake until golden brown, about 12-13 minutes.* Serve immediately.
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- Preheat oven to 375°F. Cook onion and pepper in hot oil in medium skillet until crisp-tender. Add chicken breast strips; mix well.
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