Broccoli Chicken Cheese Pie Pockets Recipes

BROCCOLI CHICKEN CHEESE PIE POCKETS

Steps:

• Heat oven to 350°F. Heat 10- to 12-inch skillet over medium heat. Drizzle hot skillet with 1 tablespoon of the oil. Sprinkle chicken with salt and pepper; add to skillet. Cook chicken until no longer pink in center. Remove chicken from skillet to plate; set aside.
• Add remaining tablespoon oil to skillet. Add flour; stir with whisk and cook 2 to 3 minutes. Stir in milk; heat to boiling. Add cooked chicken and thawed broccoli; cook 5 to 7 minutes or until sauce has thickened.
• Remove skillet from heat; stir in cheese until melted.
• Cut out 3 large rounds from each pie crust. Spoon about 1/4 cup chicken-broccoli-cheese mixture onto each pie crust round. Fold dough over filling to form semi-circle; press edges with tines of fork to seal. With sharp knife, cut 2 or 3 slits in top crust to allow steam to escape. Place on ungreased cookie sheet.
• In small bowl, beat egg and water with fork or whisk until blended. Brush over pies.
• Bake 12 to 15 minutes or until light golden brown.

BROCCOLI-CHEDDAR POCKETS

Steps:

• Bring a saucepan of lightly salted water to a boil. Add the broccoli and cook 1 minute. Drain and rinse under cold water until cool; pat dry. Mix the broccoli, cheddar, sour cream and chives in a bowl until combined, then squeeze the mixture together with your hands to make it compact.
• Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. (See Cook's Note for step-by-step directions.)
• Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

TASTY HAND-HELD CHICKEN POT PIE POCKETS

Steps:

• Place chicken in a large skillet over medium-high heat. Cover and cook, stirring halfway, until no longer pink in the center, 6 to 12 minutes.
• Pour half the chicken broth into the skillet with the chicken. Add frozen vegetables, dehydrated onion, granulated garlic, minced garlic, gravy mix, and salt. Stir and cover; reduce heat to medium and cook until flavors meld, about 8 minutes. Add instant potatoes and stir until incorporated. Add remaining chicken broth and stir. Cover and reduce heat to low; cook until thickened to your liking, about 8 minutes more.
• Remove skillet from heat and allow to cool, about 30 minutes. Pour into a container, cover, and refrigerate filling, 2 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray.
• Open and unroll dough into one continuous sheet. Place on a prepared baking sheet. Pinch all seams together, sealing them. Stretch the dough to twice its size using a small rolling pin. Score the sheet into 8 squares using a knife. Repeat with the remaining dough on the other baking sheet.
• Place 1 heaping tablespoon of filling into the center of a dough square. Pull the side up and over the mixture. Seal the edge carefully with your fingers and then using a fork. Repeat with remaining dough and filling.
• Bake in the preheated oven, watching carefully until just starting to brown, about 13 minutes. Brush pies with beaten egg and cook until dried, about 2 minutes more. Allow to cool for a few minutes before eating.

CHICKEN BROCCOLI CHEDDAR POCKETS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Cut the puff pastry into six rectangles and place on a nonstick baking tray.
• On one rectangle, spread 1 tablespoon of alfredo. Top with steamed broccoli, shredded chicken, and cheddar.
• Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
• Brush with egg wash.
• Bake for 15-20 minutes or until the pastry is flaky and golden.
• Enjoy!

CHEESY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
• Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
• Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
• Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
• Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

CHICKEN-AND-BROCCOLI POCKETS

Steps:

• Season chicken with salt and pepper. Heat oil in a small skillet over medium-high heat until hot but not smoking. Add chicken; cook until browned, about 3 minutes per side. Reduce heat to medium. Cook until juices run clear and chicken is cooked through, about 4 minutes per side. Let cool completely. Coarsely chop chicken, and transfer to a medium bowl.
• Bring 1 1/2 inches of water to a boil in a small saucepan fitted with the steamer insert. Add broccoli; cover, and cook until broccoli is just tender, 2 to 3 minutes. Transfer to a plate. Let cool completely. Coarsely chop broccoli; add to chicken in the bowl. Add cheeses, and season with salt and pepper. Toss well.
• Place a packed 1/2 cup of chicken mixture in center of each tortilla; shape filling into a horizontal oval. Fold in right and left sides about 1/2 inch, then tightly roll up.
• Preheat oven to 400 degrees. Place pockets seam down on a lightly oiled baking sheet. Bake until crisp and beginning to turn golden, about 12 minutes. Cut in half crosswise, and serve.