Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

chicken-broccoli pastry pockets

(1 rating)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

These are great, filling little pockets of delight.

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 20 Min

Ingredients For chicken-broccoli pastry pockets

  • 1
    10-3/4 oz can condensed broccoli cheese soup, divided
  • 1/2 c
    fat-free milk
  • 1
    10 oz pkg perdue ready cooked chicken breast, coarsely chopped
  • 1
    10 oz pkg broccoli florets, thawed, chopped
  • 1/4 tsp
    pepper
  • 1 pkg
    frozen puff pastry, thawed

How To Make chicken-broccoli pastry pockets

  • 1
    Heat oven to 375. Spray 2 lg rimmed baking sheets w/ cooking spray. In saucepan, combine 1/2 cup soup and milk, set aside.
  • 2
    Roll out each pastry sheet into a 12"-square. Cut each square into 4 squares. In bowl, combine remaining soup, chicken, broccoli and pepper. Mix well.
  • 3
    Place an equal amount of chicken mix in center of each square. Fold pastry over filling, to form a triangle. Pinch edges w/ a fork or fingers. Place pockets on baking sheets. Bake 20 mins, or until golden. Heat soup and milk over medium heat until bubbly. Ladle soup mix evenly over pockets and serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT