Real Recipes From Real Home Cooks ®

mushroom chicken pockets

(1 rating)
Recipe by
Sheri Zarnick
Union Lake, MI

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

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min

Ingredients For mushroom chicken pockets

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

How To Make mushroom chicken pockets

  • 1
    In 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.
  • 2
    In the same skillet saute mushrooms and onions until tender in remaining margarine.
  • 3
    Divide 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.
  • 4
    Spoon 1/4 of the mushroom mixture over the chicken with 1 tsp. of mushroom soup spread on top. (straight out of the can).
  • 5
    Fold pastry over chicken. Moisten edges with water and seal. Cut slits in top. Repeat with remaining chicken. Arrange pockets on an ungreased cookie sheet.
  • 6
    Bake uncovered at 425^ for 15-20 minutes or until golden brown.

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