Homemade Chicken Hot Pockets Recipes

Steps:

• 1. Place the chicken in a Dutch oven with enough water to cover it. Add the onion powder, garlic powder, and bay leaves. Boil until chicken is done. Then drain and remove bay leaves.
• 2. Shred chicken. Place back in the pot add the next 5 ingredients. Mix well and heat until cheeses melt. Remove from heat. Pre-heat oven to 350 degrees.
• 3. Cut pastry into squares. Spoon 1/2 cup of mixture in each square fold up corners and pinch sides together. Whisk egg and brush onto the puff pastry before baking.
• 4. Bake until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
• Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
• Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.

Steps:

• Preheat oven to 375°. In a large skillet, cook chicken over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Remove from heat; stir in wing sauce., On a lightly floured surface, roll each biscuit into a 6-in. circle and top each with 1/4 cup chicken mixture and 2 tablespoons cheese. Fold dough over filling; pinch edge to seal., Transfer to an ungreased baking sheet. Bake until golden brown, 12-14 minutes. If desired, serve with blue cheese dressing. Freeze option: Freeze cooled pockets in a freezer container. To use, reheat pockets on an ungreased baking sheet in a preheated 375° oven until heated through.