Chicken Broccoli Hot Pockets

Course : Chicken
Serves: 24
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Ingredients:

3 recipe ---bread dough---
1 1/8 cups water
3 cups flour
1 tablespoon nonfat dry milk or soy alternative
1 1/2 teaspoons salt
1 1/2 teaspoons butter or margarine
3 tablespoons sugar
1 1/2 teaspoons active dry yeast
---CHICKEN GRAVY---
6 tablespoons butter
6 tablespoons flour
3 cups chicken stock or milk
---CHICKEN BROCCOLI FILLING---
1 recipe chicken gravy -- recipe included
8 cups cooked chicken -- chopped
8 cups broccoli -- (fresh or frozen)*, chopped
4 cups mozzarella cheese -- shredded
1 cup onion -- chopped
 

Preparation / Directions:

*cook broccoli if fresh. Bread dough: Place ingredients in bread machine. Set machine to dough setting. It takes three separate recipes of the bread dough. You can either make one batch and freeze the rest of the filling for later or keep the filling in the fridge while you fire up the bread machine another time. chicken gravy: Melt butter, add flour, stir over low heat til brown. Add chicken stock or milk; stir constantly til thick. Season. Chicken filling: Mix together the chicken gravy, cooked chicken, chopped broccoli, mozzarella cheese and onion. To assemble: When dough is done divide into 8 pieces, flatten with rolling pin into about a 6 inch circle (don't roll too thin), place about 1/2 cup chicken filling mixture on each. Fold dough over, seal edge with a fork (seal well, they will leak), prick top of each a few times and place on lightly greased baking sheet. Bake at 375 for 25 to 30 minutes or until golden brown. To freeze: Wrap each pocket individually and place in a gallon sized ziploc bag. Freez

 

Nutritional Information:

258 Calories (kcal); 11g Total Fat; (38% calories from fat); 21g Protein; 18g Carbohydrate; 65mg Cholesterol; 358mg Sodium


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