Chicken-broccoli Pastry Pockets Recipe

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Chicken-broccoli pastry pockets

sherry monfils

By
@smonfils

These are great, filling little pockets of delight.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
15 Min
Cook:
20 Min

Ingredients

1
10-3/4 oz can condensed broccoli cheese soup, divided
1/2 c
fat-free milk
1
10 oz pkg perdue ready cooked chicken breast, coarsely chopped
1
10 oz pkg broccoli florets, thawed, chopped
1/4 tsp
pepper
1 pkg
frozen puff pastry, thawed

Step-By-Step

1Heat oven to 375. Spray 2 lg rimmed baking sheets w/ cooking spray. In saucepan, combine 1/2 cup soup and milk, set aside.
2Roll out each pastry sheet into a 12"-square. Cut each square into 4 squares. In bowl, combine remaining soup, chicken, broccoli and pepper. Mix well.
3Place an equal amount of chicken mix in center of each square. Fold pastry over filling, to form a triangle. Pinch edges w/ a fork or fingers. Place pockets on baking sheets. Bake 20 mins, or until golden. Heat soup and milk over medium heat until bubbly. Ladle soup mix evenly over pockets and serve.

About this Recipe