Cheesy Chicken and Broccoli Pockets

Serves: 8

Homemade copycat hot pockets filled with ooey gooey melted cheese, chicken and broccoli. Easy and freezer-friendly!

Dovetailing Tip: Use the leftover chicken you cooked on day 2 in todays pockets.

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10 ounces broccoli florets, about 2 cups
1 1/2 cup leftover rotisserie chicken
1 cup shredded Cheddar cheese
1/2 cup sour cream
2 tablespoons mayonnaise
1/4 teaspoon garlic powder
kosher salt and freshly ground black pepper, to taste
2 (8-ounce) tubes crescent rolls


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.


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