Cheesy Chicken Pockets Recipe
This is one of my favorite, simple recipes that EVERYONE in my family will eat. It takes about 15 minutes of prep time and 20 minutes to bake.
1 tablespoon butter or margarine
2 tablespoons flour
3/4 cup milk
2 cups cooked, cubed chicken
1 cup shredded cheese
1 can refrigerated buttermilk biscuits or crescent rolls
1 cup broccoli, cauliflower, or spinach (or whatever vegetables you like best)
A dash of salt & pepper is optional
Step 1: Preheat oven to 375°. Press biscuits into circles, place on a baking sheet, and set aside.
Step 2: Finely chop vegetables in food processor and set aside.
Step 3: Melt butter in a saucepan. Add flour and stir until blended. Add milk and stir over low/medium heat until thick and creamy. Stir in cooked chicken, chopped vegetables, and cheese.
Step 4: Place about 1/2 cup of chicken & vegetable mixture onto each biscuit.
Step 5: Wrap biscuits around chicken & vegetable mixture. Press and seal corners.
Step 6: Bake at 375° for 20 – 25 minutes, or until golden brown. Cool for about 5 minutes and enjoy!
Step 7 (Optional): Place leftovers in freezer bags and place in the freezer. Reheat in the microwave for a quick and easy on-the-go meal.
I usually make a double recipe and freeze the extras. These are much healthier than most of the over-processed frozen pocket meals that you buy in the grocery store. Plus, you can control the ingredients so you can make them with your favorite meat and vegetables. I have made them with spinach, broccoli, and cauliflower and they are all delicious! Try your own combination and enjoy!
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