If fun, easy and super cravable is what you’re looking for, these Pesto Chicken Hot Pockets are for you. A while back, I posted a recipe for a more popular, traditional Homemade Hot Pocket, so I decided to keep the ball rolling and try some of my other favourite flavour combinations!
Keep it easy.
One of the nice things about this recipe is how quick it is. For something like this, use a pre-cooked rotisserie chicken. If you have chicken thighs or breasts kicking around in your freezer, feel free to use them. Using a rotisserie chicken allows you to spend more time perfecting your dough!
The perfect dough for Pesto Chicken Pockets
I love this dough recipe. Not just because it’s dead easy to make but because it’s crazy delicious.
Greek yogurt gives it a richness and tang that works well to help brighten up anything you stuff in it.
All you need for the perfect dough is:
-3 cups Greek yogurt
-3 cups Flour
-3 tbsp Baking Powder
-2 tsp Salt
A good tip is to thoroughly mix your flour, Salt and baking powder easterly well before you add your Greek yogurt. This will make sure all of the baking powder and Salt are evenly distributed.
Tips on nailing.
Make sure the filling is seasoned. Before making your pockets, give it one last taste and adjust your seasoning! Remember, seasoning isn’t just Salt and Pepper; the chilli flakes, parm, and pesto should all be there too!
Chop your chicken. When breaking up your chicken, it is best to get it all the same size. This will ensure your filling is nice and even, and each bite is as good as the last!
Don’t overcrowd. When it’s time to put your pockets in the pan, do not overcrowd it. Take your time and make sure each pocket gets the attention it deserves! Max 2-3 in a pan!
Other recipes to check out!
If you liked the sounds of these Pesto Chicken Hot Pockets, here are a few other recipes to check out!
Sheet pan Quesadilla
DIY Pizza Pockets
Pesto Chicken Hot Pockets
- 1 Rotisserie Chicken Pulled and chopped into bite sized chunks
- 1 1/2 cups Spinach Rinsed and Chopped
- 1/2 to 3/4 cup Pesto
- 1 tsp Chilli flakes
- 1/4 cup Shaved parm
For the dough
- 3 cups Flour
- 3 cups Greek Yogurt
- 3 tbsp Baking Powder
- 2 tsp Salt
In a large bowl, combine your chopped chicken, spinach, pesto, chili flake, and parmesan cheese. Mix well with your hands and set aside in the fridge.
In a bowl mix together flour, greek yogurt, baking powder, and salt. Mix with a wooden spoon and then tip onto a lightly floured work surface and knead until dough is smooth.
Divide the dough into 8 equal balls.
Flatten your balls of dough, adding about 3 tbsp of pesto mix into the middle. Using your hands, fold the sizes over to seal in the chicken. Flatted out the ball to make a burger or hockey puck shape.
Place a pan over medium low heat and place the pizza buns onto the pan. Cook each side for around 7-10 minutes per side. Make sure temperature isn’t too high or they will burn. Take your time with this process.
After about 15-20 minutes on the pan, remove and ENJOY!
(Visited 19 times, 19 visits today)