5 from 12 votes
Cheesy Chicken and Broccoli Pockets
Cheesy Chicken and Broccoli Pockets combine tender steamed broccoli, shredded rotisserie chicken, and melted cheddar cheese folded inside flaky crescent roll dough. The pockets bake to a golden brown with a savory filling balanced by a hint of garlic and creamy sour cream and mayonnaise. These handheld pastries offer a convenient way to enjoy a comforting, cheesy chicken and vegetable filling that works well for snacks or light meals.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
8
servings
Course:
Main Course, Appetizer
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.
Cup of Yum
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.