Chicken And Broccoli Pockets Recipes

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CHICKEN BROCCOLI CHEDDAR POCKETS RECIPE BY TASTY



Chicken Broccoli Cheddar Pockets Recipe by Tasty image

Here's what you need: puff pastry, alfredo sauce, broccoli, shredded chicken, shredded cheddar cheese, egg

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 6

1 sheet puff pastry
¼ cup alfredo sauce
1 cup broccoli, steamed, chopped
1 cup shredded chicken
½ cup shredded cheddar cheese
1 egg, for egg wash

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!

Nutrition Facts : Calories 713 calories, Carbohydrate 42 grams, Fat 47 grams, Fiber 3 grams, Protein 30 grams, Sugar 1 gram

CHICKEN-AND-BROCCOLI POCKETS



Chicken-and-Broccoli Pockets image

Kids will love these easy burritos. The healthy ingredients are rolled in a flour tortilla and baked until crisp and golden.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

Salt and freshly ground pepper
1 teaspoon olive oil, plus more for baking sheet
6 broccoli florets, cut into small pieces, stalks peeled and cut into 1/4-inch-thick rounds (about 2 cups total)
2 ounces extra-sharp cheddar cheese, coarsely shredded (about 3/4 cup)
1 1/2 ounces Jarlsberg cheese, coarsely shredded (about 1/3 cup)
4 flour tortillas, (each 8 inches in diameter)
1 medium boneless, skinless chicken breast half (about 6 ounces)

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.

CHEESY CHICKEN AND BROCCOLI POCKETS



Cheesy Chicken and Broccoli Pockets image

Homemade copycat hot pockets filled with ooey gooey melted cheese, chicken and broccoli. Easy and freezer-friendly!

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 8

10 ounces broccoli florets, about 2 cups
1 1/2 cups leftover rotisserie chicken
1 cup shredded cheddar cheese
1/2 cup sour cream
2 tablespoons mayonnaise
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 (8-ounce) tubes crescent rolls

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside. In a large bowl, combine chicken, cheese, sour cream, mayonnaise and garlic powder; season with salt and pepper, to taste. Remove rolls from the can, separating them into 8 rectangles, 2 triangles each. Press each rectangle to form a 6×4-inch rectangle, firmly pressing perforations to seal. Top half of each rectangle with chicken mixture and broccoli. Fold dough from the top over the filling, pressing the edges to seal. Place onto the prepared baking sheet and bake until golden brown, about 12-13 minutes.* Serve immediately.

BROCCOLI-CHEDDAR POCKETS



Broccoli-Cheddar Pockets image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 1/2 cups chopped broccoli florets
1 3/4 cups grated sharp cheddar cheese (about 5 ounces)
3 tablespoons sour cream
2 tablespoons chopped fresh chives
Vegetable oil, for brushing
All-purpose flour, for dusting
1 11-ounce tube refrigerated French bread dough
1 large egg

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.

CHICKEN POCKETS



Chicken Pockets image

A creamy chicken dip with a bread covering.

Provided by momloves3

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package refrigerated crescent rolls
1 (3 ounce) package cream cheese, softened
1 tablespoon butter
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons milk
1 tablespoon minced onion
2 cups chopped cooked chicken
2 tablespoons butter, softened
3 tablespoons cracker crumbs, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
  • Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
  • Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 29.4 g, Cholesterol 101.5 mg, Fat 39.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 16.3 g, Sodium 856 mg, Sugar 5.1 g

CHICKEN BROCCOLI PACKETS



Chicken Broccoli Packets image

I like this recipe because it's simple to prepare...and cleanup is a snap!-Lynda Simmons, Fayetteville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

4 boneless skinless chicken breast halves
Seasoned salt to taste
1 package (10 ounces) frozen broccoli spears, thawed
1 medium onion, sliced and separated into rings
4 teaspoons lemon juice
4 tablespoons butter

Steps:

  • Place each chicken breast on a double thickness of heavy-duty foil (about 12 in. square). Sprinkle with seasoned salt. Top each with broccoli, onion, lemon juice and butter. Fold foil around mixture and seal tightly., Grill, covered, over medium-hot heat for 20 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape.

Nutrition Facts :

CHICKEN CHEDDAR BROCCOLI POCKETS RECIPE BY TASTY



Chicken Cheddar Broccoli Pockets Recipe by Tasty image

Here's what you need: warm water, yeast, sugar, all-purpose flour, sea salt, olive oil, shredded cheddar cheese, broccoli, shredded chicken breast, olive oil

Provided by Camille Bergerson

Categories     Dinner

Yield 8 pockets

Number Of Ingredients 10

1 ⅓ cups warm water
2 ¼ teaspoons yeast
1 teaspoon sugar
3 ½ cups all-purpose flour
1 teaspoon sea salt
1 tablespoon olive oil, plus 1 additional teaspoon
1 ½ cups shredded cheddar cheese, plus 2 tablespoons for topping
1 ½ cups broccoli, steamed
1 ½ cups shredded chicken breast
1 teaspoon olive oil

Steps:

  • In a large bowl, mix the warm water, yeast, and sugar. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
  • Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
  • Turn out onto a lightly floured surface and knead for 3-5 minutes.
  • Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
  • Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
  • Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
  • Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
  • Layer the cheddar, broccoli, and chicken in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
  • Slice the dough in half through the center, lengthwise.
  • Fold each piece's center edge towards the outer edge and pat down, creating a long roll-up.
  • Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
  • Brush the tops with olive oil and sprinkle with remaining cheese.
  • Bake for 15-20 minutes, or until light golden brown.
  • Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
  • To reheat, microwave for 45 seconds to 1 minute.
  • Enjoy!

Nutrition Facts : Calories 320 calories, Carbohydrate 42 grams, Fat 9 grams, Fiber 2 grams, Protein 14 grams, Sugar 0 grams

BROCCOLI CHICKEN CHEESE PIE POCKETS



Broccoli Chicken Cheese Pie Pockets image

Fold Pillsbury pie crust over a cheesy chicken and broccoli filling for flaky Broccoli Chicken Cheese Pie Pockets that are chock full of savory goodness.

Provided by By Angie McGowan

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
2 boneless skinless chicken breasts, chopped into chunks
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Gold Medal™ all-purpose flour
1 cup milk
1 bag (12 oz) frozen frozen broccoli florets, thawed
1 cup shredded mild Cheddar cheese (4 oz)
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg
1 tablespoon water

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.

Nutrition Facts : ServingSize 1 Serving

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