chicken-broccoli pastry pockets

Name: Chicken-broccoli pastry pockets
Prep time: 15 min
Cook time: 20 min
Yield: 8
Ingredients: 1 - 10-3/4 oz can condensed broccoli cheese soup, divided; 1/2 cup(s) fat-free milk; 1 - 10 oz pkg perdue ready cooked chicken breast, coarsely chopped; 1 - 10 oz pkg broccoli florets, thawed, chopped; 1/4 teaspoon(s) pepper; 1 package(s) frozen puff pastry, thawed

(1 RATING)

71 Pinches

sherry monfils

worcester, MA

Updated on Apr 29, 2012

These are great, filling little pockets of delight.

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prep time 15 Min

cook time 20 Min

method ---

yield 8 serving(s)

Ingredients

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

How To Make chicken-broccoli pastry pockets

Step 1

Heat oven to 375. Spray 2 lg rimmed baking sheets w/ cooking spray. In saucepan, combine 1/2 cup soup and milk, set aside.

Step 2

Roll 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.
Step 3

Place 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.
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