Best 12 Puff Pastry Chicken Pockets Recipes

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Embrace the culinary journey of creating delectable puff pastry chicken pockets, a symphony of flavors tantalizing your palate. Dive into a realm of flaky pastry enveloping tender chicken, harmonizing with a burst of savory fillings. Let your taste buds embark on an adventure with this delightful recipe, where simplicity meets extravagance. This comprehensive guide unveils the secrets to crafting perfect puff pastry chicken pockets, leaving you with an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

PUFF PASTRY CHICKEN BUNDLES



Puff Pastry Chicken Bundles image

Inside these golden puff pastry "packages", chicken breasts rolled with spinach, herbed cream cheese and walnuts are a savory surprise. I like to serve this elegant entree when we have guests or are celebrating a holiday or special occasion. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

8 boneless skinless chicken breast halves (about 6 ounces each)
1 teaspoon salt
1/2 teaspoon pepper
40 large spinach leaves
1 carton (8 ounces) spreadable chive and onion cream cheese
1/2 cup chopped walnuts, toasted
2 sheets frozen puff pastry, thawed
1 large egg
1/2 teaspoon cold water

Steps:

  • Preheat oven to 400°. Cut a lengthwise slit in each chicken breast half to within 1/2 in. of the other side; open meat so it lies flat. Cover with plastic wrap; pound with a meat mallet to 1/8-in. thickness. Remove plastic wrap. Sprinkle with salt and pepper., Place five spinach leaves on each chicken breast half. Spoon a scant 2 tablespoons of cream cheese down the center of each chicken breast half; sprinkle with 1 tablespoon walnuts. Roll up chicken; tuck in ends. , Unfold puff pastry; cut into eight portions. Roll each into a 7-in. square. Place chicken on one half of each square; fold other half of pastry over chicken. Crimp edges with fork. Combine egg and cold water; brush over edges of pastry. , Bake on a greased 15x10x1-in. baking sheet until a thermometer reads 165°, 20-25 minutes.

Nutrition Facts : Calories 624 calories, Fat 32g fat (10g saturated fat), Cholesterol 136mg cholesterol, Sodium 742mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 6g fiber), Protein 44g protein.

BUFFALO CHICKEN IN PUFF PASTRY



Buffalo Chicken in Puff Pastry image

Be the hit of any party with these super delicious Buffalo Chicken Puff Pastry Pockets. Easy and pretty impressive.

Provided by Joanna Cismaru

Categories     Appetizer

Time 35m

Number Of Ingredients 9

2 small chicken breasts (cooked and shredded)
1/4 cup blue cheese (crumbled)
1/2 cup cheddar cheese
2 tablespoon hot sauce (I used Frank's)
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
2 tablespoon all-purpose flour (for your work surface)
2 sheets puff pastry
1 egg ( for egg wash)

Steps:

  • Preheat oven to 400 F degrees. Line a baking sheet with parchment paper or silpat.
  • In a large bowl mix mix shredded chicken, blue cheese, cheddar cheese, hot sauce and salt and pepper.
  • Sprinkle some flour on your work surface and roll out each sheet of puff pastry into a rectangle about 15 inches by 8 inches.Cut each sheet into 6 equal rectangles.
  • Add a couple tablespoons of the chicken mixture to each rectangle and fold each rectangle to seal the edges using a fork. Repeat this with remaining puff pastry and chicken.
  • Place each puff pastry on the baking sheet and brush with egg wash.
  • Bake for 20 minutes or until golden brown, making sure to check during the last 5 minutes, so as not to burn them.
  • Serve plain or with a buffalo dip.

Nutrition Facts : ServingSize 1 pocket, Calories 285 kcal, Carbohydrate 19 g, Protein 9 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 302 mg

PUFF PASTRY CHICKEN POCKETS



Puff Pastry Chicken Pockets image

This is a nice savory chicken sandwich pocket that is full of flavor. It makes a great dish for a sit down dinner or when the guys come over to watch the big game.

Provided by Chef Buggsy Mate

Categories     < 4 Hours

Time 1h10m

Yield 8 pockets, 8 serving(s)

Number Of Ingredients 11

8 boneless skinless chicken breast halves
1 teaspoon salt
1 teaspoon pepper
1 tablespoon crushed thyme, divided
35 -40 large spinach leaves
2 (8 ounce) cartons of your favorite cream cheese with herbs or 2 (8 ounce) cartons vegetables
1/2 cup chopped pecans, toasted
2 sheets frozen puff pastry, thawed
1 egg
1/2 teaspoon cold water
1 tablespoon poppy seed

Steps:

  • Cut a lengthwise slit in every chicken breast to within a 1/2 inch of the the other side, open so they lay flat.
  • Cover each chicken breast with plastic wrap; pound to 1/8 inch thickness. Remove plastic wrap and sprinkle chicken with salt and pepper.
  • Stir half of the thyme into each carton of cream cheese and set aside.
  • Place spinach leaves over chicken breasts.
  • Spoon 2 Tbs. of the cream cheese mixture down the center of each chicken breast.
  • Sprinkle the toasted pecans over the cream cheese and lightly press so that they stick.
  • Roll up the chicken breasts to cover the filling and tuck in the ends.
  • Unroll the puff pastry; cut into 8 even portions. Roll each into an 8-in.x7-in. rectangle.
  • Combine egg and cold water; brush over edges of pastry.
  • Place chicken at one short end; roll up tightly and tuck in ends as you go.
  • Place pockets on a greased cookie sheet. Brush them with remaining egg and water mixture, and sprinkle with poppy seeds.
  • Bake at 350 degrees for 25-30 minutes or until golden brown.

PUFF PASTRY CHICKEN RECIPE



Puff Pastry Chicken Recipe image

Golden brown puff pastry stuffed with creamy garlic and herb Swiss cheese with chicken is a fantastic meal, but also wonderful for parties and potlucks, too.

Provided by Ang Paris

Categories     Appetizer     Main Course     Party

Time 50m

Number Of Ingredients 9

1 tablespoon butter
2/3 cup sweet onion, diced fine
2 teaspoons fresh garlic, minced
1/2 lb cooked chicken, shredded
8 oz creamy garlic and herb Swiss cheese
Himalayan OR Kosher salt
freshly ground black pepper
2 packages Puff Pastry Dough (I use Wewalka)
1 egg (for egg wash)

Steps:

  • Cook the minced onion in a skillet with the butter on low heat until they are translucent.
  • Add the minced garlic and cook 1-2 minutes more.
  • Turn up the heat to medium and add the diced chicken breast and stir frequently.
  • Turn up the heat to medium and add the diced chicken breast and stir frequently. Season with salt and pepper to taste.
  • Remove the skillet from the heat.
  • Add the herb cheese to the chicken and combine well.
  • Set aside the chicken mixture while you work with the puff pastry. Start by unrolling the puff pastry on a baking sheet.
  • Cut off the excess paper and discard.
  • Using a pastry cutter or knife, cut the puff pastry dough into three equal pieces.
  • Cut each of the three pieces in half so you have six square pieces of dough.
  • Add two tablespoons of the chicken mixture to the center of each square.
  • Use your finger to add a little water to the edge of two sides of the dough.
  • Fold the dough into a triangle and use a fork to crimp the edges.
  • Repeat with each of the squares.
  • Brush each triangle with the egg wash.
  • Bake at 350-degrees F until the pastry is golden brown, about 20 minutes.

Nutrition Facts : Calories 559 kcal, Carbohydrate 39 g, Protein 13 g, Fat 39 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 40 mg, Sodium 260 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 25 g, ServingSize 1 serving

CHICKEN POT PIE POCKETS



Chicken Pot Pie Pockets image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 7

Two 10 1/2-ounce cans cream of chicken soup
One 10-ounce bag frozen vegetables (carrot, corn and green bean mix)
1 teaspoon garlic powder
1 small rotisserie chicken, meat shredded, skin and bones discarded
Kosher salt and freshly ground black pepper
2 boxes refrigerated pie crusts (2 crusts in each box)
1 large egg, beaten

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
  • Combine the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl.
  • Unwrap the pie crusts and cut off the round edges of each to create a square. Cut each square into quarters, then trim the edges to create rectangles. Put 1/4 cup of the chicken mixture in the center of 1 rectangle and brush the pastry with water around the perimeter. Top with another piece of pastry and use a fork to press down on the edges to completely seal closed. Brush with the egg and poke a few fork holes in the top. Repeat with the remaining rectangles and filling to make 8 pot pie pockets. Transfer to the prepared baking sheets. Bake until golden brown, 20 to 30 minutes.

CHICKEN POTPIES WITH PUFF PASTRY



Chicken Potpies with Puff Pastry image

There's beauty (and big, bold flavors) in simplicity. Make this mouthwatering meal tonight--no slaving over the stove required.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 50m

Number Of Ingredients 14

1 shallot, finely chopped
3 tablespoons extra-virgin olive oil
1 carrot, peeled and thinly sliced crosswise
1 small parsnip, peeled and sliced into rounds
1 russet potato, peeled and diced
1/2 cup dry white wine
1 1/2 cups chicken stock
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
3 thyme sprigs
Coarse salt and freshly ground pepper
5 teaspoons cornstarch whisked with 2 tablespoons water
1/2 cup heavy cream
1 package (14 ounces) puff pastry, cut into four 4 1/4-inch squares
1 large egg, lightly beaten

Steps:

  • Preheat oven to 425 degrees. Cook shallot in oil in a large pot overmedium heat until soft, about 4 minutes. Add carrot, parsnip,and potato. Cook until soft, about 10 minutes. Add wine; simmeruntil reduced by half, about 2 minutes. Add stock; bring toa boil. Add chicken and thyme. Cook for 2 minutes. Seasonwith salt and pepper. Add cornstarch mixture and cream. Bringto a simmer; cook until thick, about 5 minutes.
  • Divide mixture among four 6-ounce ramekins; top withpastry. Brush with egg. Cut a hole into each to vent. Bake ona baking sheet until golden, 12 to 14 minutes.

CHICKEN POCKETS



Chicken Pockets image

A creamy chicken dip with a bread covering.

Provided by momloves3

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package refrigerated crescent rolls
1 (3 ounce) package cream cheese, softened
1 tablespoon butter
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons milk
1 tablespoon minced onion
2 cups chopped cooked chicken
2 tablespoons butter, softened
3 tablespoons cracker crumbs, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
  • Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
  • Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 29.4 g, Cholesterol 101.5 mg, Fat 39.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 16.3 g, Sodium 856 mg, Sugar 5.1 g

CHICKEN BROCCOLI CHEDDAR POCKETS RECIPE BY TASTY



Chicken Broccoli Cheddar Pockets Recipe by Tasty image

Here's what you need: puff pastry, alfredo sauce, broccoli, shredded chicken, shredded cheddar cheese, egg

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 6

1 sheet puff pastry
¼ cup alfredo sauce
1 cup broccoli, steamed, chopped
1 cup shredded chicken
½ cup shredded cheddar cheese
1 egg, for egg wash

Steps:

  • Preheat oven to 400°F (200°C).
  • Cut the puff pastry into six rectangles and place on a nonstick baking tray.
  • On one rectangle, spread 1 tablespoon of alfredo. Top with steamed broccoli, shredded chicken, and cheddar.
  • Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
  • Brush with egg wash.
  • Bake for 15-20 minutes or until the pastry is flaky and golden.
  • Enjoy!

Nutrition Facts : Calories 713 calories, Carbohydrate 42 grams, Fat 47 grams, Fiber 3 grams, Protein 30 grams, Sugar 1 gram

CHICKEN PICCATA POCKETS



Chicken Piccata Pockets image

My husband loves chicken piccata. I tried it in a puff pastry pocket with a bit of cream cheese; it tasted sensational. When he took leftovers to work, everyone asked what smelled so great. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 package (8 ounces) cream cheese, softened
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons capers, drained
1 large shallot, finely chopped
1 sheet frozen puff pastry, thawed
4 chicken tenderloins, cubed
1 large egg, well beaten
1 tablespoon water
4 thin lemon slices
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot., Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken., Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent., Bake on a parchment-lined baking sheet until golden brown, 18-25 minutes. Remove from oven; cool 5 minutes. Serve pockets with lemon slices and parsley., Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, bake as directed, increasing time about 5 minutes.

Nutrition Facts : Calories 559 calories, Fat 38g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 698mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 5g fiber), Protein 18g protein.

PESTO CHICKEN PUFF PASTRY PACKETS



Pesto Chicken Puff Pastry Packets image

These chicken packets look elegant to serve, but they're really pretty easy to make with puff pastry.

Provided by robinlyn

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 4

Number Of Ingredients 10

2 skinless, boneless chicken breast halves
salt and ground black pepper to taste
3 tablespoons olive oil
3 cloves garlic, minced
¼ cup prepared pesto sauce
1 sheet frozen puff pastry (such as Pepperidge Farm®), thawed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
1 tablespoon water

Steps:

  • Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Divide each breast into 2 even portions. Season both sides lightly with salt and pepper.
  • Heat olive oil in a large skillet over medium heat. Add garlic; cook and until lightly brown, about 5 minutes. Remove garlic and discard.
  • Cook chicken in the skillet until well browned on both sides, about 10 minutes total. Remove chicken onto a plate and coat with pesto. Cover the plate with plastic wrap and refrigerate for 15 minutes or up to 24 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Unfold pastry sheet onto a lightly floured surface. Roll into a 14-inch square and cut into four 7-inch squares. Sprinkle an equal portion of mozzarella and Parmesan cheeses over each square; place a piece of chicken on top.
  • Whisk egg and water together in a bowl; brush mixture over the edges of the pastry squares. Fold corners of the pastry over the chicken to the center and press to seal. Place filled pastries seam-side down onto a baking sheet. Brush with the egg mixture.
  • Bake in the preheated oven until golden brown, about 25 minutes. Let cool on the baking sheet for 10 minutes.

Nutrition Facts : Calories 700.3 calories, Carbohydrate 30.2 g, Cholesterol 112 mg, Fat 50.2 g, Fiber 1.4 g, Protein 31.9 g, SaturatedFat 14.5 g, Sodium 683 mg, Sugar 1 g

SHEET TRAY PUFF PASTRY POCKETS RECIPE BY TASTY



Sheet Tray Puff Pastry Pockets Recipe by Tasty image

Here's what you need: puff pastry, ground beef, russet potato, tomato, taco seasoning, water, shredded mexican cheese blend, grated parmesan cheese, mozzarella cheese, shredded provolone cheese, ricotta cheese, italian seasoning, salt, shredded cheddar cheese, eggs, bacon, pizza sauce, shredded mozzarella cheese, pepperoni, egg

Provided by Chris Salicrup

Categories     Lunch

Yield 8 servings

Number Of Ingredients 20

4 sheets puff pastry
½ lb ground beef
¼ cup russet potato, diced
¼ cup tomato, diced
1 tablespoon taco seasoning
¼ cup water
½ cup shredded mexican cheese blend
¼ cup grated parmesan cheese
¼ cup mozzarella cheese
¼ cup shredded provolone cheese
¼ cup ricotta cheese
¼ teaspoon italian seasoning
¼ teaspoon salt
½ cup shredded cheddar cheese
2 eggs, scrambled
6 slices bacon, cooked
2 tablespoons pizza sauce
½ cup shredded mozzarella cheese
10 slices pepperoni
1 egg, beaten

Steps:

  • In a skillet over medium-high heat, add the ground beef, potatoes, tomatoes, and taco seasoning. Cook until the beef begins to brown. Then add the water, cover with a lid, and let simmer for 10 minutes. Set aside.
  • Preheat oven to 375˚F (190˚C).
  • In a bowl, mix together parmesan, mozzarella, provolone, ricotta, Italian seasoning, and salt. Set aside.
  • Flour a clean working surface and place two sheets of puff pastry next to one another, slightly overlapping on the edge. Press overlapping edges together firmly and roll out with a rolling pin to match the size of an 18x13-inch (45x30-cm) sheet tray. Repeat with two more sheets of puff pastry and set aside under a slightly damp towel until you're ready to start assembling.
  • To assemble, spray an 18x13-inch (45x30-cm) sheet tray with cooking spray and place one of the big pieces of puff pastry on the sheet. Press the dough into the corners.
  • Divide the sheet tray into eight sections. First, place half of the four-cheese mixture onto the dough and shape into a small rectangle that takes up about ⅛ of the sheet pan, leaving about half an inch from the edges of the corner of the pan. Repeat below with the rest of the four-cheese mixture.
  • Next to the four-cheese pockets, make a rectangle with cheddar, followed by scrambled eggs, bacon, and more cheddar on top. Repeat for another egg, bacon, and cheese-flavored pocket.
  • Then, sprinkle some Mexican blend cheese in the shape of a rectangle, followed by the cooked taco meat, and topped with more Mexican blend cheese. Repeat for another taco-flavored pocket.
  • Lastly, spread some pizza sauce in a rectangle shape and top with mozzarella cheese, pepperoni, and a little more cheese on top. Repeat for another pizza-flavored pocket.
  • Using a pastry brush, brush around each rectangle with egg wash. Cover the whole sheet pan with the other puff pastry sheet and press firmly down in between each rectangle to seal and form an isolated pocket.
  • Once those feel secure, cut the dough into 8 rectangular pockets, and remove any excess dough from the sides. Using a fork, poke each pocket 4 times for ventilation and brush each pocket with egg wash.
  • Bake for 28-30 minutes, or until the top is golden brown and the pockets have puffed up.
  • Enjoy!

Nutrition Facts : Calories 942 calories, Carbohydrate 59 grams, Fat 65 grams, Fiber 2 grams, Protein 29 grams, Sugar 1 gram

CHICKEN IN PUFF PASTRY



Chicken in Puff Pastry image

Make and share this Chicken in Puff Pastry recipe from Food.com.

Provided by evelynathens

Categories     Savory Pies

Time 32m

Yield 4 serving(s)

Number Of Ingredients 7

4 ounces cream cheese, softened
1/4 cup packed fresh basil leaf
2 cloves garlic, minced
1/8 teaspoon salt
1 package frozen puff pastry, thawed
4 boneless skinless chicken breast halves
1 egg, well-beaten

Steps:

  • Heat oven to 430 degrees F.
  • Combine cheese, basil, garlic, salt and pepper in processor until smooth and basil is finely chopped.
  • Unfold both pieces of pastry carefully.
  • Roll out on lightly-floured surface to 14 x 10 inch rectangle about 1/8 inch thick.
  • Cut in half crosswise into 7 x 10 inch rectangle; repeat with second sheet of pastry.
  • Spread ¼ of cheese mixture lengthwise, in approximate size of chicken breast, across center of each rectangle.
  • Place chicken breast over, skinned side down.
  • Lift long sides of pastry to meet in center over top of chicken; pinch overlap and short ends to enclose chicken snuggly.
  • Trim away excess pastry leaving pinched overlap.
  • Arrange seam side down, 2 inches apart, on a greased baking sheet; brush generously with beaten egg.
  • Bake until puffed and golden and chicken is cooked through, 18-22 minutes.
  • Note: Using Boursin Cheese in this recipe in place of the cream cheese is very nice, too.

Tips:

  • Thaw the puff pastry dough properly: Before you start working with the dough, make sure it's completely thawed. This will help it roll out easily and prevent it from tearing.
  • Use a sharp knife: When cutting the dough, use a sharp knife to ensure clean, even cuts. This will help the pockets seal properly.
  • Don't overfill the pockets: When filling the pockets, be careful not to overfill them. Too much filling can make them difficult to seal and may cause them to burst during baking.
  • Seal the pockets tightly: Once you've filled the pockets, make sure to seal them tightly. This will prevent the filling from leaking out during baking.
  • Bake the pockets until golden brown: Bake the pockets until they're golden brown and puffed up. This will ensure that they're cooked through and have a delicious, crispy texture.

Conclusion:

Puff pastry chicken pockets are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they can be made ahead of time and frozen for later. With a few simple tips, you can make perfect puff pastry chicken pockets every time. So next time you're looking for a quick and easy recipe, give these pockets a try!

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