Homemade cheesy chicken broccoli pockets. This recipe makes 4 servings. Great for a mid-week meal.
Try making these homemade hot pockets. They’re fresh and home-cooked so that you can control the sodium, fat and calories. Better than a processed meal.
You can freeze these then thaw overnight, and reheat the next day for lunch.
Preparation time: 30 minutes
Cooking time: 25 minutes
Total time: 55 minutes
- 1/2 batch, or approx. 4 cups bread dough
- 2 large chicken breasts
- 2 cups steamed broccoli
- 1 – 2 oz cream cheese
- 1/4 – 1/2 cup alfredo sauce can be found on Amazon, it’s more readily available in the US.
- 1 – 2 cups cheddar cheese
- various seasonings
- 1/2 cup olive oil
Take two large chicken breasts, and season well to taste with salt, pepper, seasoning salt, garlic powder, onion powder, and a bit of dry mustard if you like that kind of thing!
Bake the chicken at 350 degrees until the chicken is cooked through. I find the chicken will cook more evenly on a wire rack, and it keeps them out of their own juices making the breast more appealing overall. It won’t hurt to cook them directly on a baking sheet, these ones on Amazon are cut up already and save time and messing around trying to get the sheet to sit flat when it’s been on a roll.
When I check the breasts to see if they are done, cutting them in half will allow the middle to cook through more quickly without drying out the rest of the breast.
To make 4 of these pockets you need bread dough. You can use the pre-made dough for convenience or make your own. Just make sure the dough has gone through its first rise and has been punched down.
Next, grab a handful of the dough and press it out into a rectangle on a well-floured surface. Using a rolling pin, roll it out into a thin rectangle, approximately ¼ inch thick. For a quality rolling pin look at this rare find rolling pin found on Etsy, made of lemonwood from Sicily, it is softly lemon-scented.
Spread 1-2 tsp of cream cheese over the middle section of the dough, and then spread approximately 1 tablespoon of alfredo sauce on top of the cream cheese this can be homemade or from a jar.
You don’t want to make it TOO saucy or the dough near the sauce won’t cook properly. Top the sauce mixture with some diced chicken, steamed broccoli, and cheddar cheese.
Next, fold the two ends up over the filling mixture.
Now fold the other ends up and over the filling mixture, covering completely. Wet your fingers and gently wet the pieces of dough sealing together and pinch the seams to seal completely.
If any part of the outside of the dough is overly sticky, sprinkle it lightly with flour. Flip over and place on a baking sheet that’s been sprayed lightly with cooking spray. I like to line my baking sheets with tin foil for easier cleaning. Non-stick foil is great for this! Then there is no need for cooking spray.
Using a pastry brush, lightly brush the tops of the pockets with a mixture of olive oil, garlic powder, parsley, and salt. Cut a small steam vent in the centre, and let rise in a warm, draft-free place for approximately 30 minutes.
Bake these in a preheated 400-degree oven for about 20-25 minutes, or until golden brown. Brush again with your seasoned oil if desired.