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
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.
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
HEALTHY MEAL-PREP CHICKEN SALAD POCKETS RECIPE BY TASTY
Here's what you need: chicken, fat free plain greek yogurt, celery, sweet relish, dijon mustard, scallion, garlic powder, paprika, salt, pepper, lettuce, cherry tomatoes, pita breads
Provided by Camille Bergerson
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a bowl, mix all ingredients except for the pita, tomatoes, and lettuce.
- Portion the chicken salad into 4 containers
- Lay the lettuce on top of the chicken salad and add the tomatoes.
- Refrigerate up to 4 days.
- Serve inside a pita. (You can also toast your pita first for an added touch!)
- Enjoy!
Nutrition Facts : Calories 361 calories, Carbohydrate 42 grams, Fat 4 grams, Fiber 3 grams, Protein 37 grams, Sugar 11 grams
CHICKEN POCKETS
Precooked chicken breast strips, onion, green pepper and cheese are baked inside refrigerated crescent dinner roll dough for warm pocket sandwiches.
Provided by My Food and Family
Categories Home
Time 27m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Cook onion and pepper in hot oil in medium skillet until crisp-tender. Add chicken breast strips; mix well.
- Separate crescent dough into 4 rectangles. Firmly press perforations together to seal. Pat out each rectangle to 8x4-inch rectangle. Spoon chicken mixture onto one half of each rectangle; sprinkle evenly with cheese. Fold dough over filling to enclose. Press edges of dough together, then press with tines of fork to seal completely.
- Bake 12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 920 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 5 g, Protein 16 g
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
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.
CHICKEN CRESCENT POCKETS
This is my version of this well-known recipe. I have adapted it from other recipes to suite my own taste.
Provided by dottiebeverly
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a medium sized bowl, mix together chicken, cream cheese, ONE HALF of the cream of celery soup,the onions, and the pepper. Mix until thoroughly combined.
- Seperate crescent rolls into 4 squares. One square equals 2 triangles put together. Press triangles together to form a square. Place these on a non-stick cookie sheet.
- Place 1/4 to 1/3 cup of filling into each square, and pull up the corners of the crescent roll to the center to form a "pocket".
- Bake at 350 for about 20 minutes or until golden brown.
- If you have any filling left, mix it with the remaining cream of celery soup and heat it in a small saucepan over low heat and use this to top your cresent pockets.
Nutrition Facts : Calories 423.9, Fat 20.9, SaturatedFat 8.3, Cholesterol 105.3, Sodium 980.3, Carbohydrate 35.3, Fiber 2.5, Sugar 3.5, Protein 22.8
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