I feel like I always have leftover chicken, whether it’s grilled or rotisserie, but I get tired of just eating it in a salad or a sandwich. So, I came up with this idea of making pocket sandwiches. I was making a lot of tacos when I figured out that I could put the same stuff that goes in a tortilla in puff pastry or pie dough. You really could put anything in pie dough or puff pastry and it makes it so much fancier and the yum factor goes up. Of course, you’ve got all the golden pastry to sink your teeth into and who can pass up that?
So, I’ve made these stuffed with chili, ratatouille, and this chicken cobb. Anyway you fill them they’re scrumptious. I served them with a salad for a healthy dinner.
Actually for our kids’ birthday party I made these pockets, but filled them with chili. Totally yummy! And easy too. For the party I actually made them a week in advance and then defrosted them and baked them during the party. Love that! Anything I can do in advance to cut down on the last-minute rush to the table is fabulous in my book.
In this version all you need to do is combine some soft cheese with cooked chicken then pile in on some premade pie dough and then dress it up a bit, fold it, bake it and consume with fervent desire.
1 cup cooked chicken, shredded or chopped
1/2 cup cream cheese or ricotta
1/3 cup blue cheese crumbles
3 slices cooked bacon, crumbled
1/2 a red onion, sliced
1 plum tomato, sliced
1 package premade pie dough (2 doughs come in 1 package)
1. Preheat the oven to 375 degrees and let the dough come to room temperature.
2. Meanwhile, in a bowl combine the chicken and cream cheese. Slice all your veggies and cook your bacon in the microwave.
3. Once dough is pliable (about 15 minutes) roll one of the doughs out on a cutting board, it’s really more like unfold it, but the idea is to get it flat without tearing it.
4. Cut the dough in half, a pizza cutter is perfect for this.
5. On one quarter of the dough pile 1/4 cup of chicken and cheese mixture. Make sure to leave about a 1/2 inch perimeter.
6. Top this with 1/4 of the bacon crumbles, 1/4 of the tomato slices, 1/4 red onion slices, and 1/4 of the blue cheese. And hey, if you don’t like any of these things, then leave them out!
7. Now that you’ve got your filling, fold over the pie dough and pinch the edges firmly.
8. Repeat steps 4-7 with the remaining dough.
9. Brush the tops with a little bit of raw scrambled egg, if you want it to look golden, otherwise you can leave it off. It won’t change anything except the way it looks.
10. Transfer the pockets to a parchment lined baking tray. All four will fit on one cookie sheet.
11. At this point you can either freeze them on the cookie sheet and then transfer them to ziplocs, or you can bake them in the oven for 15-17 minutes, until the pastry is beginning to get brown on top.