Cheesy Chicken and Broccoli Pockets — Damn Delicious

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Cheesy Chicken and Broccoli Pockets

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

Greetings from Berlin!

I talk about the cold weather.

But in California.

It’s almost a base of 60-80 365 days of the year.

So when you hit 35 degrees.

It’s a bit of a traumatic change.

But with all the pretzels, glühwein, wiener schnitzels and currywurst, I’ll take in the cold weather anytime.

But enough about Germany.

Let’s talk hot pockets!

After making this breakfast version, I needed a savory option.

Plenty of cheese.

Because broccoli is good for you.

And because it’ll be January in like 2 seconds.

Cheesy Chicken and Broccoli Pockets

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

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

Ingredients:

  • 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

Directions:

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. 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.
  3. In a large bowl, combine chicken, cheese, sour cream, mayonnaise and garlic powder; season with salt and pepper, to taste.
  4. 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.
  5. Top half of each rectangle with chicken mixture and broccoli. Fold dough from the top over the filling, pressing the edges to seal.
  6. Place onto the prepared baking sheet and bake until golden brown, about 12-13 minutes.*
  7. Serve immediately.

*TO FREEZE: Cover each pocket tightly with plastic wrap. Freeze up to 1 month. To reheat, (1) microwave for 2-3 minutes, turning halfway, or (2) bake at 375 degrees F for 15-20 minutes, or until completely cooked through and warmed.

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17 comments

These look amazing!

These look so yummy! Such a great and easy weeknight meal!

agree re: wiener schnitzels, it’s wonderful and not made often enough in the U.S., thanks for the reminder and healthy-ish hot pockets (broccoli!)

I love how deliciously cheesy these are! And the fact that they come together simply with puff pastry definitely makes them worth trying!

Nothing better than cheddar cheese and broccoli. For whatever reason I left this combination in my childhood. Recently rediscovered and this is going to be the perfect treat. Thank you for the recipe.

Could you use frozen broccoli?

I recommend using fresh.

This meal looks so delicious. However, I have a question regarding the nutrition information. Is the fat content accurate (157g/ serving?)? Do you have a suggestion to lighten it up a bit? It is the near year, afterall.

Julie, the total fat is 19.6g/serving.

They look amazing and delicious! Plus aint that hard to make. Loved the recipe and the images taken. 🙂

Your recipes are always wonderful and your photography is soo good. You never fail to amaze me. Tell me, are you still cooking in your rather-small kitchen or do you now have a bigger place to cook? (The photos of the kitchen on this page show a pretty big kitchen!!
I started posting a weekly Recipe Roundup and included one of your photos, a link to this recipe and a bit of information about you.

Awwwww, thanks, Cecile! And yes, I have a bigger place to cook now! 🙂

Yum. Hub and I just had these for dinner, and they were delicious!

I think I will try this using a pita pocket.

awesome definitely want to try these, Question when you freeze these should you BAKE them first or leave them to be baked and freeze? Not sure which way is better, what do you do or what do you think?

Yes, bake first, then freeze.

So good!! I used to eat these as a kid. I loved your recipe. They turned out great.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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