Cheesy Chicken Hot Pockets have become one of my go-to recipes for such occasions. These delicious pockets are not only incredibly tasty but also easy to prepare, making them perfect for busy weeknights or impromptu get-togethers.
I first stumbled upon this recipe during a weekend visit to my sister’s house. She has always been an inventive cook, and one evening she served these hot pockets that were an instant hit with everyone at the table. What struck me the most was the delightful combination of creamy cheese, tender chicken, and fresh vegetables encased in a golden, flaky crust. It was comfort food at its finest, and I knew I had to recreate it in my own kitchen.
One of the great things about Cheesy Chicken Hot Pockets is their versatility. You can easily tweak the recipe to suit your taste or to use up whatever ingredients you have on hand. For instance, adding a handful of cooked bacon bits or swapping the broccoli for spinach can give the pockets a different but equally delicious flavor. You can also spice things up with a pinch of chili flakes or a dash of hot sauce if you like a bit of heat.
These hot pockets are perfect for packing in lunchboxes, serving as appetizers at parties, or enjoying as a hearty snack. The combination of creamy, cheesy filling and the crispy, flaky dough is always a crowd-pleaser. Plus, they are a great way to get some veggies into the meal without anyone complaining.
In my opinion, the key to making these hot pockets truly outstanding is to ensure the filling is well-seasoned and creamy. The cream cheese and cheddar cheese create a luscious, melty interior that pairs beautifully with the savory chicken and fresh vegetables. Don’t be afraid to experiment with different cheeses or add your favorite herbs and spices to the mix.
I hope you enjoy making and eating these Cheesy Chicken Hot Pockets as much as my family and I do. They’re a wonderful example of how simple ingredients can come together to create something truly special.
How to Prepare Cheesy Chicken Hot Pockets
Click here to get printable version
Ingredients
- 1 cup chopped broccoli
- 4 oz cream cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced red bell pepper
- 1 sheet crescent roll dough
- 2 cups diced cooked chicken
Directions
- Set your oven to 375°F to preheat.
- Cut the chicken into small pieces. Chop the broccoli and red bell pepper.
- Place the chicken, broccoli, and red bell pepper in a skillet over medium heat. Add the cream cheese and cheddar cheese, stirring until the cream cheese melts and everything is well combined. Add salt and pepper to taste.
- Roll out the crescent roll dough. If using individual rolls, press the seams together to make a single sheet.
- Cut the dough into 6 equal squares. Spoon a generous amount of the chicken mixture into the center of each square, leaving space at the edges. Fold the edges over the filling and pinch to seal. Arrange the pockets seam-side down on a greased baking sheet.
- Bake for 15-20 minutes, or until the pockets are a golden brown color.
FAQs:
Can I use leftover chicken for this recipe?
Yes, using leftover chicken is a great way to save time and reduce waste. Just make sure the chicken is diced into small pieces.
What can I substitute for broccoli?
If you don’t have broccoli, you can use other vegetables like spinach, zucchini, or even green beans. Just make sure they are chopped into small pieces.
Can I freeze the hot pockets for later?
Absolutely, you can freeze the assembled but unbaked hot pockets. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. When ready to bake, add a few extra minutes to the baking time.
How can I make the filling spicier?
To add some heat to the filling, you can mix in some diced jalapeños, a pinch of cayenne pepper, or a dash of hot sauce to the chicken mixture.
What should I serve with Cheesy Chicken Hot Pockets?
These hot pockets pair well with a simple side salad, some roasted vegetables, or a cup of tomato soup for a complete meal.
Can I make these hot pockets with puff pastry?
Yes, you can use puff pastry instead of crescent roll dough. Just roll out the puff pastry and cut it into squares, following the same steps for filling and baking.
Cheesy Chicken Hot Pockets
Ingredients
- 1 sheet crescent roll dough
- 2 cups diced cooked chicken
- 4 oz cream cheese
- 1 cup chopped broccoli
- 1/2 cup cheddar cheese shredded
- 1/4 cup diced red bell pepper
Instructions
- Preheat your oven to 375°F.
- Dice the chicken into small cubes. Chop the broccoli florets and red bell pepper.
- In a skillet over medium heat, add chicken, broccoli, and red bell pepper. Stir in the cream cheese and cheddar cheese. Mix thoroughly until the cream cheese is melted and the mixture is creamy. Season with salt and pepper to taste.
- Roll out the crescent roll dough. If using crescent rolls instead of a sheet, gently press the seams together to seal.
- Cut the dough into 6 equal squares. Place a heaping spoonful of the chicken mixture in the center of each square, leaving space around the edges. Bring the edges of each square up and over the filling, pinching to seal. Place the pockets seam-side down on a lightly greased baking sheet.
- Bake for 15-20 minutes, or until the pockets are golden brown.
