Chicken, Cheddar, And Broccoli Homemade Hot Pockets Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.In a large skillet, cook the chicken until it is no longer pink in the center. Remove from heat and let it cool.
• STEP 3.In a mixing bowl, combine the cooked chicken, cheddar cheese, and steamed broccoli. Season with salt and pepper to taste.
• STEP 4.Roll out the puff pastry dough on a lightly floured surface and cut it into rectangles.
• STEP 5.Place a spoonful of the chicken, cheese, and broccoli mixture onto one half of each rectangle. Fold the other half over and seal the edges with a fork.
• STEP 6.Transfer the hot pockets to the prepared baking sheet and brush the tops with beaten egg for a golden crust.
• STEP 7.Bake in the preheated oven for 15-20 minutes, or until the hot pockets are golden brown and crispy.
• STEP 8.Allow the hot pockets to cool slightly before serving. They can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure the chicken is fully cooked before adding it to the filling.
• Feel free to add other vegetables or spices to the filling according to your preference.
• For a vegetarian version, substitute the chicken with tofu or mushrooms.
• Serve the hot pockets with a side of marinara sauce or ranch dressing for dipping.

Storage and Serving

• Store the hot pockets in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the hot pockets in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
• Serve the hot pockets as a quick and satisfying meal on their own or with a side salad.