Homemade Chicken Broccoli and Cheese Pockets
Homemade Chicken Broccoli and Cheese Pockets are great for an easy dinner. Double the recipe for left overs or to freeze for later.
- 1 cup chopped cooked chicken I use rotisserie
- 1 1/2 cup shredded cheddar cheese
- 1 cup chopped broccoli
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons sour cream
- 1 can refrigerated pizza dough
- 1 egg beaten
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, or spray with non-stick cooking spray.
Steam or microwave broccoli until softened.
In a large bowl, mix together chicken, broccoli, cheese, sour cream, salt and pepper.
Sprinkle flour on a clean surface and roll out pizza dough. Cut dough into 4 rectangles. Put 1/4 of the chicken mixture on the center of each rectangle. Fold shorter sides of rectangle in on mixture. Next fold long side over forming a pocket.
Place each pocket seam side down on prepared baking sheet.
Brush the top of each pocket with beaten egg and bake for 15 minutes or until tops are golden brown.
Calories: 584kcal | Carbohydrates: 49g | Protein: 31g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 296mg | Sodium: 1235mg | Potassium: 263mg | Fiber: 2g | Sugar: 7g | Vitamin A: 990IU | Vitamin C: 20.7mg | Calcium: 363mg | Iron: 4.4mg