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


  • 4
    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


  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.

Printable Recipe Card

About Mushroom Chicken Pockets

Course/Dish: Chicken
Other Tag: Quick & Easy

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