Wednesday, October 29, 2014

Creamy Chicken and Broccoli Hot Pockets

Awhile back I came across this recipe and thought to give it a try.  It turned out fairly good. If I were to make this again, I would make 6 or maybe 8 hot pockets, because there was A LOT of filling for just four hot pockets.  Overall it has a very good taste once you dig in. The flaky crust was a huge plus. A lot different, and better than what you can find in your grocers freezer aisle.  
2 cup chicken, roughly chopped
1 cup broccoli, frozen
1/2 cup corn, frozen
1/4 teaspoon onion salt
2 garlic cloves, minced
1 box pie crust, refrigerated
4 tablespoons butter
8 ounces cream cheese

In a large microwave safe bowl, combine cream
cheese and butter. Microwave until slightly melted,
or until you're able to stir until smooth.

Add the remaining ingredients, except for pie crust.
Stir until combined.

Unroll both sheets of pie crust dough. Cut each of
the pie crusts into quarters.

On 2 quarters of the pie crusts, put half of the cream
cheese/chicken mixture.

Place the remaining 2 quarters over the top and
pinch the seams to seal off.  Cut a slit into the
top of each pocket. Repeat until you have 4 pie pockets.

Bake at 400 degrees for 20 minutes on a parchment
lined baking sheet, until golden brown.
Adapted from chef in training

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