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Chicken & Broccoli Homemade Hot Pockets

These Homemade Hot Pockets are a quick & easy snack. Make a batch in advance, freeze, & enjoy the ease of store-bought without the preservatives!
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 large hot pockets
Author Savanah

Ingredients

  • 1/2 batch pizza dough
  • 2 large chicken breasts
  • 2 cups steamed broccoli
  • 2 oz cream cheese
  • 1/2 cup Alfredo sauce
  • 2 cups cheddar cheese
  • 1/2 cup olive oil
  • garlic powder
  • onion powder
  • parsley dried
  • kosher salt
  • black pepper

Instructions

  • Season chicken breasts to taste with black pepper, kosher salt, garlic powder and onion powder.
  • Bake at 350 until cooked through.
  • Roll your dough out, about 1/4 inch thick. Cut into 4 sections.
  • Spread 2 tsp of cream cheese over the center of the dough.
  • Add 1 tbsp of alfredo sauce on top of the cream cheese.
  • Cover with diced chicken, broccoli, and cheddar cheese.
  • Fold up 2 of the ends to cover the filling then fold the other 2 ends up, completely covering the filling.
  • Dampen your fingers and gently moisten the edges of the dough to seal, making sure to pinch the seams tightly.
  • If the outside of the dough is sticky, lightly sprinkle with flour.
  • Place upside down on a baking sheet.
  • In a small dish, mix together 1/2 cup olive oil, 1 tsp garlic powder, 1/2 tsp parsley, and a pinch of salt.
  • Lightly brush your olive oil mixture onto the top of each pocket.
  • Cut a small slit in the top to allow steam to vent and allow to rise in a warm place for about half an hour.
  • Bake your homemade hot pockets in a preheated oven (400 degrees) for about 20 minutes or until golden brown.