Chicken pockets
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 287.9
- Total Fat: 17.0 g
- Cholesterol: 50.7 mg
- Sodium: 680.2 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 1.3 g
- Protein: 15.8 g
View full nutritional breakdown of Chicken pockets calories by ingredient
Introduction
Little crispy pockets with chicken and veggies Little crispy pockets with chicken and veggiesNumber of Servings: 12
Ingredients
-
1 cup, shredded Cheddar Cheese
1 large Egg, fresh, whole, raw
1 tsp Onion powder
1 tsp Salt
2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
1 cup, chopped Carrots, raw
1 cup, pieces or slices Mushrooms, fresh
0.50 cup Peas, frozen
0.50 cup Spinach, frozen
0.50 cup *Campbells Cream of Chicken Soup 1/2 C
1 tsp Garlic Salt
17.3 oz Pepperidge Farm Puff Pastry Sheet Ready-to-Bake
1 tbsp Olive Oil
Directions
Combine raw chicken and soup with salt, pepper, garlic salt and onion powder.
In a skillet cook veggies in olive oil for about five minutes. Combine with the chicken and soup.
Roll out pastry sheets and cut into squares. 12 squares per sheet. Place a spoonful of chicken mixture in the middle of each square and put some cheese on top. Seal the pockets. Place on parchment paper on a cookie sheet and brush with beaten egg.
Bake at 375 for 35 minutes
Serving Size: 2 pockets
In a skillet cook veggies in olive oil for about five minutes. Combine with the chicken and soup.
Roll out pastry sheets and cut into squares. 12 squares per sheet. Place a spoonful of chicken mixture in the middle of each square and put some cheese on top. Seal the pockets. Place on parchment paper on a cookie sheet and brush with beaten egg.
Bake at 375 for 35 minutes
Serving Size: 2 pockets