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Chicken and Broccoli Hot Pocket Recipe

American · Main course · 45 min total

A homemade version of the classic frozen snack, featuring a creamy chicken and broccoli filling encased in a golden, flaky pastry.

Ingredients

• 1 cup cooked chicken, shredded
• 1 cup broccoli florets, finely chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup cream cheese, softened
• 2 tablespoons milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, combine shredded chicken, chopped broccoli, cheddar cheese, cream cheese, milk, garlic powder, salt, and pepper. Mix well.
3. On a lightly floured surface, roll out the puff pastry sheet into a 12x12-inch square. Cut into 4 equal squares.
4. Divide the filling evenly among the squares, placing it in the center of each. Fold each square diagonally to form a triangle, pressing edges to seal. Crimp with a fork.
5. Place hot pockets on the prepared baking sheet. Brush tops with beaten egg. Cut small slits in the top for steam vents.
6. Bake for 20-25 minutes, until golden brown. Let cool for 5 minutes before serving.

Tips

• For a crispier crust, brush with egg wash again halfway through baking.
• Store leftovers in the refrigerator for up to 3 days; reheat in the oven or air fryer.

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