Beautiful AND delicious chicken pockets!
- Main Ingredient:
- Puff Pastry Sheets, Use one puffed pastry sheet, thawed and rolled slightly. Freeze the other one for later use.
- 2 cooked chicken breasts, diced into small pieces
- ½ brick lowfat cream cheese
- ½ cup cooked vegetables of choice
- ½ white onion cooked tender
- 1 tsp. garlic powder
- ¼ tsp. ground pepper
- ½ tsp salt
Mix all the ingredients for the mixture together, smashing together into a paste-like consistency.
Scoop ¼ of the mixture into the squares.
Pinch the corners together to form a package, seal the edges by wetting with water on your fingers. If this is too messy or the dough isn’t cooperating, just pinch it all together and then flip the ball over, leaving a nice, smooth top. See? So easy. Brush some milk or eggwash over the tops for help browning. Cook 375* for 30 minutes.
If you want a gravy topping, try a can of mushroom soup, with ½ can of white wine whisked in. This can be served over it, or on the side as an option. I don’t always do this, but if the mixture seems too dry, the gravy can certainly help!
Please attribute this recipe: Show it came from hardlyagoddess.com
This recipe is easily doubled, as most packages of puff-pastry sheets come with 2 packages inside. If your people like 2nds, this is a way to go. Also, if your people are not fans of veggies in their food, all mixed together, as mine are… then the veggies can stay out and serve something on the side. (You can leave the whole recipe alone and just put a cooked chicken chunk inside the puff pastry for your pickiest of eaters, letting the whole family get what they want!)
After baking at 375* for 30 minutes.