CHICKEN POT PIE POCKETS
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Combine the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl.
- Unwrap the pie crusts and cut off the round edges of each to create a square. Cut each square into quarters, then trim the edges to create rectangles. Put 1/4 cup of the chicken mixture in the center of 1 rectangle and brush the pastry with water around the perimeter. Top with another piece of pastry and use a fork to press down on the edges to completely seal closed. Brush with the egg and poke a few fork holes in the top. Repeat with the remaining rectangles and filling to make 8 pot pie pockets. Transfer to the prepared baking sheets. Bake until golden brown, 20 to 30 minutes.
TENDER CHICKEN POCKETS
I wanted to make lunches more interesting, so I created this recipe that's now a favorite of ours. Try it with a fruit salad on the side. -Beth Woodard, Jamestown, North Carolina.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a microwave-safe bowl, combine the chicken, water and bouillon. Cover and microwave on high for 3-4 minutes or until meat is no longer pink., Spread mustard and mayonnaise if desired on the inside of each pita half. Fill with lettuce, cucumber, chicken and cheese. Season with salt and pepper.
Nutrition Facts : Calories 396 calories, Fat 11g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 984mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 5g fiber), Protein 37g protein.
CHICKEN POCKETS
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
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
SAVORY CHICKEN POCKET PIES
These handheld pies can go directly from the freezer to the oven to bake. From frozen, place on a baking sheet, brush with egg wash, and bake according to the recipe but for a few extra minutes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 10 pocket pies
Number Of Ingredients 11
Steps:
- Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce the heat, and simmer for 50 minutes. Skim and discard any foam as it rises on the surface. Remove the chicken to cool continue to boil the broth to reduce and concentrate to about 1 quart. Remove the meat from the chicken and shred.
- To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
- Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
- To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.
- Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.
CURRIED CHICKEN POCKETS
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a medium skillet over medium heat. Add the shallot, curry powder, ginger and garlic and cook until the shallot is slightly softened, about 2 minutes. Stir in the chicken. Remove from the heat and stir in the peas, yogurt, cilantro, lime juice and salt to taste; let the mixture cool completely.
- 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).
- 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.
EASY CHICKEN POCKETS
This quick recipe came from my sister-in-law. We found it works better to fold the crescent rolls in half, making a square rather than a triangle (using 2 roll sections to make one square).
Provided by Libra15
Categories Lunch/Snacks
Time 35m
Yield 8 pockets, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix chicken, cream cheese, soup, milk, salt & pepper.
- Separate dinner rolls into 8 squares on cookie sheet.
- Spoon chicken mix into 1/2 of each square, fold over and seal.
- Brush with melted butter.
- Place in oven at 350 for 25 minutes.
Nutrition Facts : Calories 633.8, Fat 27.9, SaturatedFat 12.2, Cholesterol 152, Sodium 1229.2, Carbohydrate 63.1, Fiber 4.2, Sugar 5.2, Protein 31.2
CHICKEN BROCCOLI CHEDDAR POCKETS RECIPE BY TASTY
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
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 TACO POCKETS
We love these taco-flavored sandwiches made with crescent dough. They make a quick, easy lunch or supper with a bowl of soup or a crisp salad. I also like to cut them into smaller servings for parties. -Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Unroll 1 tube crescent dough and separate into 2 rectangles; press perforations to seal. Repeat with second tube. In a bowl, combine salsa, sour cream and taco seasoning. Spoon chicken onto the left side of each rectangle; top with salsa mixture. Sprinkle with cheese. Fold dough over filling; pinch edges to seal., Place on an ungreased baking sheet. Bake until golden brown, 13-15 minutes. Cut in half. Serve with salsa and toppings as desired.
Nutrition Facts : Calories 393 calories, Fat 24g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 896mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 0 fiber), Protein 16g protein.
CHICKEN CREAM CHEESE POCKETS
These 30 Minute Chicken Crescent Rolls are an easy and quick go-to recipe for those busy weeknights. Creamy, satisfying and delicious, these pillows of perfectly tender chicken with a cream cheese sauce are great for on the go. You don't even need utensils or a plate!
Provided by Janelle
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Combine chicken, cream cheese, 2 Tablespoons of butter & mushrooms.
- Lay out a single crescent roll triangle. Stretch it out so that it is slightly bigger than normal.
- Place approximately 1/4 cup of chicken mixture in the center of crescent roll.
- Wrap dough around chicken mixture sealing up edges, creating a pocket.
- Continue to do this to each crescent roll.
- Place onto lined cookie sheet or in a greased casserole dish.
- Melt 2 Tablespoons of butter and brush on to each crescent roll.
- Add crushed corn flakes to top of each crescent roll, if desired.
- Bake in oven for 20 - 25 minutes or until golden brown.
- While baking, combine evaporated milk and cream of chicken soup in a pot on the stove, medium heat. Stir to incorporate and cook until simmer.
- Turn off heat and allow to cool.
- Serve Chicken Cream Cheese pockets with dipping sauce.
Nutrition Facts : Calories 331 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 4, Sodium 660 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CHICKEN SALAD POCKETS
A nicely seasoned dressing gives plenty of herb flavor to these fresh-tasting sandwiches from Donna Poole, Marysville, Kansas. The colorful filling is a great way to use up leftover chicken.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the chicken, cucumber, tomato and onions. In a small bowl, combine lemon juice, oil, garlic, sugar and basil. Pour over chicken mixture and toss to coat. Cover and refrigerate for 2 hours. , Just before serving, add lettuce and toss to coat. Spoon about 1/2 cup into each pita half.
Nutrition Facts : Calories 406 calories, Fat 14g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 380mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
CALIFORNIA CHICKEN POCKETS
I found this recipe in a cookbook 25 years ago and have been using it ever since. Everyone in my family loves it and it keeps for several days. It contains avacado, which I leave out. To make the pita pockets easy to fill I microwave them 5 - 10 seconds so they are pliable. Instead of buying a whole package of cheese, I use 2 stick of string cheese. Hope you enjoy.
Provided by Debby H
Categories Lunch/Snacks
Time 1h30m
Yield 8 pita halves, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook and drain broccoli.
- In medium bowl, combine chicken, broccoli, avocado, rice, tomatoes, cheese and egg.
- In small bowl, stir together mayonnaise, mustard and celery seed. Pour over mixture and toss to coat.
- Refrigerate for at least 1 hour to blend.
- To serve, spoon approx 1/2 cup mixture into each pock bread half.
Nutrition Facts : Calories 544.7, Fat 25.2, SaturatedFat 5.7, Cholesterol 101, Sodium 620.5, Carbohydrate 57.5, Fiber 6.2, Sugar 4.2, Protein 23.3
CHICKEN POCKET PIES
I got the idea from a show on TV and I changed it up a little. This is a great dinner idea for those hungry men in your life! Very filling!
Provided by Juju Bee
Categories Savory Pies
Time 35m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into super thin strips, about 1 inch long; chop Onions into the same shape and size as the chicken.
- Heat a skillet over high heat adding 1 tbsp each oil and butter.
- Season chicken with garlic salt, and add to the hot skillet.
- Add onions to pan and caramelize as the chicken cooks through.
- Remove chicken and onions from pan and set aside.
- Using the chicken and onion drippings create a pan gravy by adding 1 tablespoons more oil and butter and flour directly to chicken pan.
- Let cook for a minute or two, stirring constantly.
- Add chicken broth and let simmer and reduce until thickened, adding water if needed.
- When sauce thickens, add sour cream and ranch dressing stirring until well blended.
- Pour some of the gravy over the chicken onion mixture just until coated- Not dripping wet!
- Cook bacon in a pan until crisp; set aside.
- Separate crescent triangles and roll out a bit.
- In the center of the rolled-out biscuit add 3 tbsp chicken, some crumbled bacon, and 2 tablespoons of cheese.
- Top with another crescent triangle, sealing by taking a fork, and pinching the ends shut.
- Poke top of Pocket Pies to let steam out.
- Place on a baking sheet, and bake according to crescent directions.
TASTY HAND-HELD CHICKEN POT PIE POCKETS
Easy to make and eat, mini chicken hand pies are pockets made of refrigerated biscuit dough filled with boneless breast chunks, frozen veggies, gravy, and instant potatoes.
Provided by Roxbury-Brower
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h10m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 22.4 g, Cholesterol 17 mg, Fat 1.9 g, Fiber 2 g, Protein 7.3 g, SaturatedFat 0.5 g, Sodium 477.2 mg, Sugar 1.5 g
PUFF PASTRY CHICKEN POCKETS
This is a nice savory chicken sandwich pocket that is full of flavor. It makes a great dish for a sit down dinner or when the guys come over to watch the big game.
Provided by Chef Buggsy Mate
Categories < 4 Hours
Time 1h10m
Yield 8 pockets, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut a lengthwise slit in every chicken breast to within a 1/2 inch of the the other side, open so they lay flat.
- Cover each chicken breast with plastic wrap; pound to 1/8 inch thickness. Remove plastic wrap and sprinkle chicken with salt and pepper.
- Stir half of the thyme into each carton of cream cheese and set aside.
- Place spinach leaves over chicken breasts.
- Spoon 2 Tbs. of the cream cheese mixture down the center of each chicken breast.
- Sprinkle the toasted pecans over the cream cheese and lightly press so that they stick.
- Roll up the chicken breasts to cover the filling and tuck in the ends.
- Unroll the puff pastry; cut into 8 even portions. Roll each into an 8-in.x7-in. rectangle.
- Combine egg and cold water; brush over edges of pastry.
- Place chicken at one short end; roll up tightly and tuck in ends as you go.
- Place pockets on a greased cookie sheet. Brush them with remaining egg and water mixture, and sprinkle with poppy seeds.
- Bake at 350 degrees for 25-30 minutes or until golden brown.
CHICKEN NAAN POCKETS
Make and share this Chicken Naan Pockets recipe from Food.com.
Provided by Noo8820
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut into the middle of each naan to make a pocket and set aside.
- Mix together the next 7 ingredients and then pour over the chicken and leave to marinade for about an hour.
- When ready to cook the chicken,preheat the grill to very hot,then lower the heat to medium.Place the chicken in a flameproof dish and grill for about 15-20 mins,until tender and cooked through,turning the chicken a couple of times (you can baste with a little sunflower oil if you feel it necessary).
- Remove from the grill and fill each naan with chicken.I also add shredded lettuce,red onion rings and cherry tomato halves,but feel free to do your own thing!
BUFFALO CHICKEN POCKETS
Here's my idea of pub food made easy: biscuits flavored with Buffalo wing sauce and blue cheese. They're my Friday night favorite. -Maria Regakis, Saugus, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a large skillet, cook chicken over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Remove from heat; stir in wing sauce., On a lightly floured surface, roll each biscuit into a 6-in. circle and top each with 1/4 cup chicken mixture and 2 tablespoons cheese. Fold dough over filling; pinch edge to seal., Transfer to an ungreased baking sheet. Bake until golden brown, 12-14 minutes. If desired, serve with blue cheese dressing. Freeze option: Freeze cooled pockets in a freezer container. To use, reheat pockets on an ungreased baking sheet in a preheated 375° oven until heated through.
Nutrition Facts : Calories 258 calories, Fat 12g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 987mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
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