Tuesday, February 24, 2009

Cheesy Chicken & Broccoli Hot Pockets

No, we haven't resorted to blogging about processed, frozen, microwaved food. But I guess you would say those were our inspiration for this dish.
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We loved the flaky crispness of the puff pastry with the creamy, cheesy center. These aren't anything fancy but really some darn good comfort food. If you've got leftover cooked chicken these come together in just minutes. Matt is already listing the different fillings he wants to try; chicken curry, meatballs & sauce, & on & on. Now that I think of it, when we have leftovers from other meals like that this will be the perfect use for them. Next time we'll make at least a double batch & freezer them for when we want a hot lunch or quick dinner.
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Cheesy Chicken & Broccoli Hot Pockets

1 sheet puff pastry, thawed
3/4 c broccoli florets, cut into small pieces
1/2 T unsalted butter
1 T all-purpose flour
3/4 c half & half
2 oz white cheddar, grated
big pinch of dried mustard
1/2 t fresh thyme leaves chopped (or 1/4 t dried)
salt & pepper
1/2 c cooked chicken, chopped
1 well beaten egg

Preheat oven to 400 F.

Blanch the broccoli in boiling water for 1 minute. Drain & set aside.

In a small saucepan, melt the butter over medium heat. Stir in the flour. Cook the flour while stirring for 1 minute. Slowly whisk in the half & half. Cook while stirring until thick & bubbly. Turn the heat to low & whisk in the cheese. Once the cheese is melted in, stir in the mustard & thyme. Season with salt & pepper. Stir the broccoli & chicken into the sauce.

Using a rolling pin, roll the puff pastry dough out to make it into a little bigger rectangle. Cut into 4 rectangles. Brush a little beaten egg onto two sides of each triangle. Put 1/4 of the sauce into the middle of each rectangle. Fold over to make a triangle & press the edges together to seal (you may need to stretch the dough a little). Place on a baking sheet, I used a silicone pad on mine. Brush each turnover with beaten egg. Use a sharp knife to poke 2 slits in the top of each.

Bake for 15 minutes. Turn the heat down to 350 F and bake another 10 - 15 minutes until golden brown. Let cool a few minutes before serving as the filling will be really hot.

Makes 4 turnovers. (We each ate 2 as our dinner)

22 comments:

Nancy said...

These look so delicious!

Dawn said...

I would eat all 4! These look really good!

Jen said...

I think almost everything is better with a flaky crust!

Wenchzilla said...

Great idea! Can't wait to try this!

Nazarina A said...

Those flaky layers spell love!

Sara said...

These look amazing, my husband would love them. I even have a sheet of puff pastry in the freezer!

jillian said...

Oh yum! These look great!

kristin said...

Yummy! Back in my days of processed foods, hot pockets were a staple! When I was pregnant with Braden, pizza hot pockets smothered in cottage cheese and spaghetti sauce was a big craving... maybe you could re-create this for me...

Grace said...

broccoli doesn't thrill me, but i would gladly eat mounds and mounds of these glorious hot pockets. good grief--they make the store-bought version look about as appetizing as a dirty sock. :)

Ben said...

That picture is making me hungry and it's not even close to lunch time yet! I love the flaky dough in the first picture. So tempting, hehe.

Fearless Kitchen said...

This looks great. Broccoli is one of my favorite vegetables. And this looks so much better than the store-bought version!

Lori said...

These look amazing. I mean amazing! I still have not bought puff pastry yet. Isnt that funny.

Peter M said...

Kat, I would like to sleep with this pillow of pastry, dream of it, wake up and know that I can eat it right then & there.

Deborah said...

So much better than the frozen ones!!

[eatingclub] vancouver || js said...

I wouldn't have been able to stop at 2! Lacking self-control, I would have finished up the whole batch. Okay, maybe the piping hotness will slow me down a little bit. They look amazing!

Kevin said...

Those look so good! Broccoli, cheese, flaky golden brown pastry...mmm...

TJ said...

Everytime I try to bake something with stuffed dough...the insides always spill out...how can I avoid this? Do you have a 'closing' technique?

Great blog, and thanks for all the awesome pictures and recipes!

kat said...

TJ - The egg wash seems to help & I really press to make sure they are sealed. Sometimes I roll the edges for even a tighter seal. The slits cut into the top also help with keeping the filling from coming out the sides.

Anonymous said...

These are tasty and easy.

I used colby jack cheese mix because I couldn't find white cheddar. I also didn't add the mustard. I didn't have any.

They were so good. I will make them again!

thescorpioqueen said...

hi sorry to sound really stupid but please could someone please tell me what the T means..... it says.....
1/2 T unsalted butter
please could someone tell me as i'm hoping to cook this tonight
many thanx

thescorpioqueen said...

also what is half and half???

kat said...

Scorpionqueen - Sorry just able to answer you as I was without internet for the last few days.

T = Tablespoon. You'll see a list of all the measurement abbreviations on the left side of the blog.

Half & half is a mixture of half cream & half milk. If you live in the states it is readily available at all stores otherwise it is easy to make.

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Measurement Abbreviations

T = Tablespoon
t = teaspoon
c = cup
lb = pound
oz - ounce

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