Homemade Chicken Hot Pockets

Name: Homemade Chicken Hot Pockets
Cuisine: American
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.; 1/2 pkg cream cheese 4 oz.; 1 c velveta cheese cut in small cubes; 1 Tbsp worchester sauce; 1 pkg puff pastry

By David Henson
@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! Try experimenting with your favorite fillings, too. The Test Kitchen

Rating:

★★★★★ 5 votes5

Comments:

27 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.
1/2 pkg

cream cheese 4 oz.
1 c

velveta cheese cut in small cubes
1 Tbsp

worchester sauce
1 pkg

puff pastry
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How to Make Homemade Chicken Hot Pockets

Step-by-Step

Place the chicken in a dutch oven with enough water cover it. Add the onion & garlic powder, bay leaves boil till chicken is done then drain, remove bay leaves,
shred chicken. Place back in pot add next 5 ingredients mix well & heat till cheeses melt, remove from heat. preheat oven to 350 degrees.
Cut pastry in to squares. spoon 1/2 cup of mixture in each square fold up corners & pinch sides together, bake till golden brown .

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