Chicken Broccoli Pockets Recipes

CHICKEN CHEDDAR BROCCOLI POCKETS RECIPE BY TASTY

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!

CHEESY CHICKEN AND BROCCOLI POCKETS

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.

CHICKEN BROCCOLI POCKETS

Steps:

• In medium saucepan mix soup, water, lemon juice, garlic powder, pepper, broccoli, carrot, and chicken. Over medium heat, heat through.
• Spoon 1/2 cup chicken mixture into each pita half.

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.

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.