Broccoli Chicken Homemade Hot Pocket
Homemade hot pockets are super easy to make, and are a great option for freezing as well. It is more economical to make them yourself, especially if you have a ton of mouths to feed or you have teenage boys in the house that can eat a box of these in a sitting.
A couple of hours in an afternoon, and soon you’ll have week’s worth of quick meals to toss in the Air Fryer or Toaster Oven for an awesome, hearty, homemade quick meal.
How to make homemade hot pockets
First, start with your meat.
Season your chicken breasts liberally with the seasoning mixture detailed in the recipe card, and don’t be shy about it. Chicken NEEDS flavor.
Next, you’re going to bake your chicken at 350° until the internal temperature reaches 165°.
I like to bake my chicken up on wire racks on a cookie sheet. They tend to cook more evenly, and keeping them out of their own liquid makes the breasts more appealing overall.
Another great option, and probably preferable to baking in my opinion, is to grill the chicken on a bbq or pellet grill. I use a Traeger and a Camp Chef, but any grill you have will do!
If your breasts are thick, you can slice them down the middle the long way and make them half as thick. They’ll cook more evenly and have less of a chance of drying out.
What kind of dough should you use for homemade hot pockets?
I recommend whipping up a batch of homemade bread dough for these for the best results. I have a few good recipes on the site, but this one is my favorite.
A full batch of my bread dough will make about a dozen of these hot pockets, depending on how big you make them.
You can use pre-made dough from the freezer or refrigerated section, but its easy to make your own! Just make sure the dough has gone through its first rise and has been punched down.
How to put together homemade broccoli chicken hot pockets
The key to hot pockets is to take a handful of dough and then roll it out on a well-floured surface. Just roll it.
Next, spread some of the cream cheese over the middle section of the dough, and then spread a little homemade alfredo sauce on top of the cream cheese.
Jarred alfredo sauce is okay for this. I wouldn’t hesitate at all, but tend to whip these up when I already have leftover alfredo from a dinner on a prior day in the week.
You don’t want to make it TOO saucy or the dough near the sauce won’t cook properly. Top the sauce mixture with some diced chicken, steamed broccoli, and cheddar cheese.
Next fold the two ends up over the filling mixture.
Now fold the other ends up and over the filling mixture, covering completely. Wet your fingers and gently wet the pieces of dough that you will be sealing together and pinch the seams to seal completely.
If any part of the outside of the dough is sticky, you can sprinkle it lightly with flour.
Flip over and placed on a baking sheet that’s been sprayed lightly with cooking spray.
I like to line my baking sheets with tin foil for an easier clean-up. Non-stick foil is great for this! Then there is no need for cooking spray. Parchment paper also works!
Brush the sealed pockets with the butter mixture, and cut a small steam vent in the center.
Let rise in a warm, draft-free place for approximately 30 minutes. The oven is perfect here!
Bake these in a preheated 400 degree oven for about 20-25 minutes, or until golden brown. Brush again with your seasoned oil if desired. You can also cook these in a pizza oven if you have one.
- bread dough
- 2 large chicken breasts
- 2 cups steamed broccoli
- 2 oz cream cheese
- 1/2 cup alfredo sauce
- 2 cups cheddar cheese
- various seasonings
- 1/2 cup olive oil
- Season and bake chicken breasts in a 350 degree oven until no longer pink in center. Dice chicken and set aside.
- Roll out a handful of bread dough into a 1/4 inch thick rectangle. Spread 1-2 tsp of softened cream cheese over dough. Add 1-2 Tbsp of alfredo sauce over the cream cheese. Top with 1/2 cup diced chicken, 1/4 cup steamed chopped broccoli, and 1/4 - 1/3 cup cheddar cheese.
- Fold up ends of dough over the filling mixture. Fold other ends up and over and seal seams shut using a bit of water if necessary.
- Place seam side down on a prepped baking sheet, cut a small steam vent in the top, and let rise for about 30 minutes in a warm, draft-free place.
- Bake at 400 degrees until golden brown, about 20-25 minutes. Brush with oil mixture again after baking if desired.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 348 Total Fat: 29g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 68mg Sodium: 299mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 18g