Mushroom Chicken Pockets

Sheri Zarnick


These are wonderful. And Freeze well for stocking your freezer. Everyone who has tasted them!


★★★★★ 1 vote

15 Min
20 Min


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chicken breasts, boneless and skinless
1 1/4 c
chopped fresh mushrooms
1 c
chopped onions
4 Tbsp
margarine, divided
1 can(s)
cream of mushroom soup
1 pkg
frozen puff pastry, thawed

How to Make Mushroom Chicken Pockets


  • 1In a skillet,melt 2 T. margarine. Add chicken and cook over med. heat for 8 minutes each side or until juices run clear. Remove to a bowl and cool.
  • 2In the same skillet saute mushrooms and onions until tender in remaining margarine.
  • 3Divide pasty into four portions. On a floured surface, roll out one portion into an 8" circle. Place 1 chicken breast on half the circle near edge.
  • 4Spoon 1/4 of the mushroom mixture over the chicken with 1 tsp. of mushroom soup spread on top. (straight out of the can).
  • 5Fold pastry over chicken. Moisten edges with water and seal. Cut slits in top. Repeat with remaining chicken. Arrange pockets on an ungreased cookie sheet.
  • 6Bake uncovered at 425^ for 15-20 minutes or until golden brown.

Printable Recipe Card

About Mushroom Chicken Pockets

Course/Dish: Chicken
Other Tag: Quick & Easy

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