Homemade Chicken Hot Pockets

6
David Henson

By
@Davethechef

I created this out of necessity for something different and something easy to eat at work!

Blue Ribbon Recipe

Super easy and super tasty! The puff pastry is wonderfully flaky once baked. The shredded chicken filling is super tasty. Enjoy these for lunch, dinner, or a light snack. Easy to make, try experimenting with your favorite fillings. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 5 votes

Comments:
Method:
Bake

Ingredients

  • 4-6
    bonless, skinless chicken breasts
  • 1/2 Tbsp
    onion powder
  • 1/2 Tbsp
    garlic powder
  • 2
    dry bay leaves
  • 1 can(s)
    mushrooms (small)
  • 1 jar(s)
    roasted red peppers w/garlic 12oz.
  • 4 oz
    cream cheese
  • 1 c
    Velveeta cheese cut in small cubes
  • 1 Tbsp
    Worcestershire sauce
  • 1 pkg
    puff pastry
  • 1
    egg

How to Make Homemade Chicken Hot Pockets

Step-by-Step

  1. Place the chicken in a Dutch oven with enough water to cover it. Add the onion powder, garlic powder, and bay leaves. Boil until chicken is done. Then drain and remove bay leaves.
  2. Shred chicken. Place back in the pot add the next 5 ingredients. Mix well and heat until cheeses melt. Remove from heat. Pre-heat oven to 350 degrees.
  3. Cut pastry into squares. Spoon 1/2 cup of mixture in each square fold up corners and pinch sides together. Whisk egg and brush onto the puff pastry before baking.
  4. Bake until golden brown.

Printable Recipe Card

About Homemade Chicken Hot Pockets

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy



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