Baked Chicken Stuffed Pockets

Ingredients

• 1 lb Chicken breast (cooked and shredded or finely diced)
• 1.5 cup Shredded cheese (such as mozzarella or cheddar)
• 1 lb Pizza dough or bread dough (store-bought or homemade)
• 0.5 Onion (finely chopped and sautéed)
• 0.5 Bell pepper (finely diced)
• 1 tsp Garlic powder
• 1 tsp Paprika
• Salt and pepper (to taste)
• 1 Egg (beaten, for egg wash)
• 1 tsp Sesame seeds (for garnish)

Steps

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. 2

   In a large mixing bowl, combine the shredded cooked chicken, shredded cheese, sautéed onions, diced bell peppers, garlic powder, paprika, salt, and pepper. Mix thoroughly until the filling is well combined.

3. 3

   Divide your dough into 6 equal portions. On a lightly floured surface, roll each portion into a circle or square approximately 6 inches across.

4. 4

   Place a generous scoop of the chicken mixture into the center of each dough piece.

5. 5

   Fold the edges of the dough over the filling and pinch tightly to seal, forming a pocket or bun shape. Place the pockets seam-side down on the prepared baking sheet.

6. 6

   Brush the top of each pocket with the beaten egg wash to ensure a golden, shiny finish.

7. 7

   Sprinkle sesame seeds over the top of the pockets if desired.

8. 8

   Bake in the preheated oven for 20-25 minutes, or until the dough is puffed and deep golden brown.

9. 9

   Remove from the oven and let rest for 5 minutes before serving to allow the cheese to set slightly.

Notes

You can use rotisserie chicken to save time. Ensure the filling is not too wet to prevent the dough from becoming soggy. These can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.

Nutrition per serving

• main
• snack
• chicken
• baked
• handheld
• comfort food
• dinner