chicken in a pocket recipe

Written ByJenny Smyth Posted on
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The Best chicken in a pocket recipe

I’m so excited to share with you my favorite chicken in a pocket recipe. This dish has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a quick and easy weeknight dinner or a special treat for the weekend, this recipe is sure to please. The best part?

It’s incredibly easy to make and requires minimal ingredients, making it a great option for busy families or anyone new to cooking. I first discovered chicken in a pocket when I was traveling through Europe with my family. We stumbled upon a quaint little restaurant that served the most delicious chicken wrapped in flaky pastry. I was immediately hooked and knew I had to recreate it at home.

After some trial and error, I came up with this recipe that’s become a crowd-pleaser in our household. The combination of tender chicken, flavorful seasonings, and crispy pastry is absolute perfection. One of the things I love most about this recipe is how versatile it is. You can serve it as a main dish, or use it as a fun appetizer or snack for parties.

The best part? It’s incredibly easy to customize with your favorite seasonings or toppings. My kids love helping me mix together the dough and adding their favorite herbs or spices. As a busy mom, I appreciate how quickly this recipe comes together.

It’s perfect for those nights when you’re short on time but still want to serve up something special. And let’s be real – who doesn’t love the idea of having a delicious meal ready in under an hour? It’s truly a game-changer for our family dinner routine. In addition to being delicious and easy to make, this recipe also offers some amazing health benefits.

By using whole wheat pastry dough, we’re getting more fiber and nutrients into our diet. And with the lean protein from the chicken, we’re keeping things lean and mean. Overall, this chicken in a pocket recipe is a must-try for anyone looking to add some excitement to their mealtime routine. With its rich flavors, crispy texture, and endless customization options, it’s sure to become a new favorite in your household too!

Chicken in a Pocket

4.8 from 1521 votes

A savory and satisfying dish where seasoned chicken and vegetables are baked inside a flaky pastry pocket. The pastry becomes golden and crisp while the filling stays moist and flavorful.

Prep Time25 mins
Cook Time30 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cubed
1/2 cup ice water

For the Filling

1 pound boneless skinless chicken breasts, diced
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup chicken broth

For the Egg Wash

1 large egg
1 tablespoon water

👨‍🍳Directions

1In a large mixing bowl, combine 2 1/2 cups flour and 1 teaspoon salt.
2Cut in 1 cup cold cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Gradually add 1/2 cup ice water, stirring with a fork until the dough just comes together.
4Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5While the dough chills, heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
6Add 1 pound diced chicken and cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
7Remove the chicken with a slotted spoon and set aside.
8In the same skillet, add 1 cup diced carrots, 1 cup diced celery, and 1/2 cup diced onion.
9Cook over medium heat for 5 to 6 minutes, stirring frequently, until the vegetables are softened and lightly browned.
10Add 2 minced garlic cloves, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
11Cook for 1 minute until fragrant.
12Return the cooked chicken to the skillet and pour in 1/4 cup chicken broth.
13Stir everything together and cook for 2 to 3 minutes until the broth is mostly absorbed and the mixture is moist but not watery.
14Remove from heat and let the filling cool for 10 minutes.
15Preheat the oven to 400°F.
16Line a baking sheet with parchment paper.
17On a lightly floured surface, roll out the chilled dough into a 12×16 inch rectangle about 1/8 inch thick.
18Cut the dough into four equal rectangles, each about 6×8 inches.
19Place one quarter of the filling (about 3/4 cup) onto the center of each dough rectangle, leaving a 1 inch border around the edges.
20Fold the dough over the filling to form a pocket, pressing the edges firmly to seal.
21Crimp the edges with a fork to ensure a tight seal.
22In a small bowl, whisk together 1 egg and 1 tablespoon water to make an egg wash.
23Brush the tops of each pocket with the egg wash.
24Cut two small slits on top of each pocket to allow steam to escape.
25Place the pockets on the prepared baking sheet and bake for 25 to 30 minutes, until the pastry is golden brown and puffed.
26The internal temperature of the filling should reach 165°F.
27Let the pockets rest on the baking sheet for 5 minutes before serving.

🔧Equipment

Large mixing bowl
Pastry cutter or two forks
Plastic wrap
Rolling pin
Baking sheet
Parchment paper
Large skillet
Knife
Cutting board
Small bowl
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 115mg🧂Sodium: 780mg🌾Total Carbs: 36g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 22g

📝Notes

For a shortcut, use store-bought puff pastry instead of homemade dough. Ensure the filling is not too wet to prevent a soggy bottom. You can also add other vegetables like peas or mushrooms.

Watch Video Of How Chicken in a Pocket Works

Chicken in a pocket is a recipe I always come back to because it is so reliable and easy to adapt. Leftovers can be stored in the fridge for up to three days and reheated in the oven at 350 degrees for about ten minutes to keep the crust crisp.

I also like to serve these pockets with a simple side salad or roasted vegetables for a complete meal. For gatherings, I often make a double batch and let guests choose their own fillings.

The pockets travel well and can be served warm or at room temperature. Whether it is a weeknight dinner or a holiday potluck, chicken in a pocket always feels special without a lot of fuss.

I hope you give this recipe a try and make it your own.

❓ Frequently Asked Questions About Chicken in a Pocket

Q: What type of pastry dough should I use?

A: For this recipe, I recommend using whole wheat pastry dough for its nutty flavor and extra fiber content.

Q: Can I use pre-cooked chicken?

A: While you can use pre-cooked chicken as a shortcut, keep in mind that it may affect the overall texture and flavor of the dish.

Q: How do I store leftover chicken in a pocket?

A: Store leftover chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Q: Can I make these ahead of time?

A: Yes! You can assemble the filling and roll out the dough up to 24 hours in advance – simply refrigerate until ready to bake.

Q: What if my dough doesn’t roll out evenly?

A: If your dough is too sticky or difficult to work with, try refrigerating it for 30 minutes before rolling out – this will help firm it up.

Q: Can I customize the filling with different herbs or spices?

A: Absolutely! Feel free to get creative with your filling by adding your favorite herbs or spices – just be sure not to overdo it so the flavors don’t overpower each other.

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