Cheesy Chicken and Broccoli Pockets

Yield: 8 servings

Prep: 20

Cook: 20

Total: 40

Homemade copycat hot pockets filled with ooey gooey melted cheese, chicken and broccoli. Easy and freezer-friendly!

5 stars (4 ratings)

Ingredients

10 ounces broccoli florets, about 2 cups
1 ½ cups leftover rotisserie chicken
1 cup shredded cheddar cheese
½ cup sour cream
2 tablespoons mayonnaise
¼ teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 8-ounce tubes crescent rolls

Instructions

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
In a large bowl, combine chicken, cheese, sour cream, mayonnaise and garlic powder; season with salt and pepper, to taste.
Remove rolls from the can, separating them into 8 rectangles, 2 triangles each. Press each rectangle to form a 6×4-inch rectangle, firmly pressing perforations to seal.
Top half of each rectangle with chicken mixture and broccoli. Fold dough from the top over the filling, pressing the edges to seal.
Place onto the prepared baking sheet and bake until golden brown, about 12-13 minutes.*
Serve immediately.

Notes

*TO FREEZE: Cover each pocket tightly with plastic wrap. Freeze up to 1 month. To reheat, (1) microwave for 2-3 minutes, turning halfway, or (2) bake at 375 degrees F for 15-20 minutes, or until completely cooked through and warmed.

This Cheesy Chicken and Broccoli Pockets recipe is brought to you by DAMN DELICIOUS

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