Chicken Pockets

Chicken Pockets

These tasty, creamy chicken filled pockets have been called by many names. When I was growing up we called them “Chicken in a Biscuit.” Our neighbors call them “Chicken Pillows,” and my husband’s family calls them “Chicken Rolls.” No matter what they are called, they are delicious.

However, the original recipe uses canned crescent rolls or biscuits and a sauce made of a can of cream of chicken soup. I’ve created this simple recipe that uses real food ingredients. Eat up!

Ingredients:

Dough

1 cup warm water
1 packet of yeast or 2 1/4 tsp.
1 tsp sugar
1 1/2 cups bread flour
1 cup whole wheat flour
1 tsp salt

Filling

2 chicken breasts
4 oz. cream cheese (1/2 pkg.), softened
1/4 cup of chopped green onions (green part only)
1/2 tsp. garlic salt
1/4 tsp ground black pepper

Sauce

1 TBSP butter
2 TBSP flour (can use whole wheat)
1 cup reserved chicken water from above
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp ground black pepper

Directions:

  1. In your stand mixer combine water, sugar and yeast. Let sit for 10 minutes.
  2. Add flour and salt and knead until dough forms a ball. If the dough is too soft, add a little bit more flour.
  3. Place chicken breasts in a saucepan and add enough water to cover the chicken by an inch. Cook over medium-high heat until chicken is cooked through. Reserve 1 cup of the chicken water.
  4. Remove chicken from water and shred. I like to shred the chicken breasts in my Kitchen-Aid with the metal beater attachment.
  5. Mix the chicken with the cream cheese, green onions, garlic salt and pepper.
  6. Preheat oven to 400 degrees
  7. Divide dough into 12 pieces. Flatten each piece into a circle. Don’t worry about getting them too perfect.
  8. Place a heaping spoonful (about 2 TBSP) of the chicken mixture on each piece of dough. Holding the dough in the palm of your hand, gather the edges of the dough into the center using your other hand.Pinch the dough together until the chicken mixture is completely encased in the dough.
  9. Place on a baking sheet. Bake for 12-15 minutes, or until the tops are golden brown.
  10. While the chicken pockets are baking make the sauce. In a small saucepan melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in the reserved chicken water, followed by the onion powder, salt, and pepper. Cook until the mixture bubbles and thickens, about 10 minutes.

 

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