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homemade chicken hot pockets

(8 ratings)
Davethechef avatar
Blue Ribbon Recipe by
David Henson
@Davethechef
Iuka, IL

I created this out of necessity for something different and something easy to eat at work!

Blue Ribbon Recipe

Super easy and super tasty! The puff pastry is wonderfully flaky once baked. The shredded chicken filling is super tasty. Enjoy these for lunch, dinner, or a light snack. Easy to make, try experimenting with your favorite fillings.

— The Test Kitchen @kitchencrew
(8 ratings)
method Bake

Ingredients For homemade chicken hot pockets

  • 4-6
    bonless, skinless chicken breasts
  • 1/2 Tbsp
    onion powder
  • 1/2 Tbsp
    garlic powder
  • 2
    dry bay leaves
  • 1 can
    mushrooms (small)
  • 1 jar
    roasted red peppers w/garlic 12oz.
  • 4 oz
    cream cheese
  • 1 c
    Velveeta cheese cut in small cubes
  • 1 Tbsp
    Worcestershire sauce
  • 1 pkg
    puff pastry
  • 1
    egg

How To Make homemade chicken hot pockets

  • Chicken boiling in a Dutch oven.
    1
    Place the chicken in a Dutch oven with enough water to cover it. Add the onion powder, garlic powder, and bay leaves. Boil until chicken is done. Then drain and remove bay leaves.
  • Remaining ingredients added to the pot with shredded chicken.
    2
    Shred chicken. Place back in the pot add the next 5 ingredients. Mix well and heat until cheeses melt. Remove from heat. Pre-heat oven to 350 degrees.
  • Filling puff pastry with shredded chicken mixture.
    3
    Cut pastry into squares. Spoon 1/2 cup of mixture in each square fold up corners and pinch sides together. Whisk egg and brush onto the puff pastry before baking.
  • Homemade Chicken Hot Pockets cut in half.
    4
    Bake until golden brown.
  • 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!
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