Cheesy Chicken and Broccoli Pockets
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8 servings
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Course
Main Course, Appetizer
Cheesy Chicken and Broccoli Pockets
Description
This recipe uses leftover rotisserie chicken mixed with steamed broccoli and cheddar cheese, bound together by sour cream and mayonnaise, and seasoned with garlic powder, salt, and pepper. The filling is enclosed in stretched crescent roll dough rectangles that are folded and sealed before baking. Baking at 375 degrees Fahrenheit produces crisp golden pockets with a warm, cheesy interior.
The pockets are easy to serve immediately after baking, making them suitable for a quick, satisfying snack or a casual meal. The mixture of broccoli and chicken offers a balance of protein and vegetables within a handheld bread form. The garlic powder and seasonings enhance the savory flavors without overpowering the natural ingredients.
These pockets can be frozen after assembly and tightly wrapped in plastic wrap for up to one month. Reheating can be done in the microwave or oven, adjusting time to ensure the pockets are warmed thoroughly without becoming soggy or overcooked.
Ingredients
- 10 ounces broccoli about 2 cups, florets
- 1 ½ cups rotisserie chicken leftover
- 1 cup cheddar cheese shredded
- ½ cup sour cream
- 2 tablespoons mayonnaise
- ¼ teaspoon garlic powder
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 crescent rolls 8-ounce tubes
Instructions
- 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.
Notes
- Freeze assembled pockets tightly wrapped in plastic for up to 1 month for convenient meal prep.
- Reheat from frozen by microwaving for 2-3 minutes, turning halfway through, or bake at 375°F for 15-20 minutes until heated through.
User Reviews
Overall Rating
5
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