Now Reading
Homemade Hot Pockets with Chicken, Broccoli and Cheese

Homemade Hot Pockets with Chicken, Broccoli and Cheese

homemade hot pockets with chicken, broccoli and cheese

Hot Pockets of the frozen variety have always been a big hit in our house. They are super convenient. After all, who doesn’t like bread filled with hot gooey goodness? I took the risk of trying to freshen up this household favorite by making some homemade hot pockets with chicken, broccoli and cheese. What was the result?

homemade hot pockets

They came out pretty great! I used puff pastry which gave them a wonderful flaky crust. One word of warning when making these is to not over stuff them. It’s so hard to not pile on the toppings, but if you do they won’t seal up.

This recipe requires a bit of measuring, making it a great opportunity to get the kids busy in the kitchen.

Homemade Hot Pockets Recipe

What You’ll Need
All-purpose flour, for work surface
2 sheets (1 package) frozen puff pastry, thawed
1 egg, beaten with 1 tablespoon water, for egg wash

3 cups chicken, diced into small cubes
2 cups grated Cheddar cheese
1 cup broccoli, cut into small pieces and cooked just until tender
1/4 cup spicy mustard

Method
Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

Flour your work surface, so the puff pastry does not stick. Roll out your puff pastry until it measures 10 by 15 inches. Using a ruler, cut the rectangle into 2 (5 by 15-inch) rectangles. Then cut each rectangle into 5 (5 by 3-inch) rectangles. Repeat with the other sheet of pastry. Transfer the 20 rectangles onto your baking sheets and chill until they are cold.

Spread a small amount of spicy mustard onto the center of 10 of the rectangles. Add a small amount of chicken, broccoli, and shredded cheese onto each triangle. Be careful not to overfill.

See Also
Creamed spinach recipe

Brush borders with egg wash and top with the remaining 10 rectangles. Use your fingers to gently press the edges together. Press the edge of a fork around border to completely seal pockets. Brush pockets with remaining egg wash and cut 3 – 4 (i-inch) slits into the top of each pocket.

Bake hot pockets, rotating once, until the tops are golden and the filling is bubbling, about 25-30 minutes. Cool on a wire rack before serving.

Recipe makes 10 homemade hot pockets.

Seriously, you’ve got to try these. If you don’t like chicken and broccoli, you could easily substitute for your family’s favorite ingredients.

homemade hot pockets with chicken, broccoli and cheese

Homemade Hot Pockets Recipe

About a Mom
No ratings yet

Ingredients
  

  • All-purpose flour for work surface
  • 2 sheets 1 package frozen puff pastry, thawed
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • 3 cups chicken diced into small cubes
  • 2 cups grated Cheddar cheese
  • 1 cup broccoli cut into small pieces and cooked just until tender
  • 1/4 cup spicy mustard

Instructions
 

  • Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
  • Flour your work surface, so the puff pastry does not stick. Roll out your puff pastry until it measures 10 by 15 inches. Using a ruler, cut the rectangle into 2 (5 by 15-inch) rectangles. Then cut each rectangle into 5 (5 by 3-inch) rectangles. Repeat with the other sheet of pastry. Transfer the 20 rectangles onto your baking sheets and chill until they are cold.
  • Spread a small amount of spicy mustard onto the center of 10 of the rectangles. Add a small amount of chicken, broccoli, and shredded cheese onto each triangle. Be careful not to overfill.
  • Brush borders with egg wash and top with the remaining 10 rectangles. Use your fingers to gently press the edges together. Press the edge of a fork around border to completely seal pockets. Brush pockets with remaining egg wash and cut 3 - 4 (i-inch) slits into the top of each pocket.
  • Bake hot pockets, rotating once, until the tops are golden and the filling is bubbling, about 25-30 minutes. Cool on a wire rack before serving.
  • Recipe makes 10 homemade hot pockets.
Tried this recipe?Let us know how it was!
View Comments (18)
  • Thanks for the recipe. We used to have them in Belgium, but since two years or so they don’t sell them anymore. Then I saw your recipe. I made one with a bolognese sauce. (tomatoes and chopped meat) and a little bit off cheese on top. And it was over the top the best. I don’t like bragging but they looked just like yours. It used to be my favorite snack and now I can finally again enjoy them. Thank you very much for sharing.

Leave a Reply

Your email address will not be published.

Recipe Rating




Scroll To Top