Homemade Chicken Hot Pockets
By
David Henson
@Davethechef
8
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.
Ingredients
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4-6bonless, skinless chicken breasts
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1/2 Tbsponion powder
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1/2 Tbspgarlic powder
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2dry bay leaves
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1 can(s)mushrooms (small)
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1 jar(s)roasted red peppers w/garlic 12oz.
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4 ozcream cheese
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1 cVelveeta cheese cut in small cubes
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1 TbspWorcestershire sauce
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1 pkgpuff pastry
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1egg
How to Make Homemade Chicken Hot Pockets
- 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.
- 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.
- 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.
- Bake until golden brown.
