Thursday, September 5, 2013

Pintertest Kitchen: Cheesy Chicken and Broccoli Pockets

The kitchen is back up and running.  It's all good, seeing as I've gone back to work and the thought of having to grill or come up with new things for the crock pot is repulsive.
We love everything in this recipe.  Broccoli, chicken, dough.  I've made similar recipes to this in terms of the pocket, and what I learned before was the importance of the seal.  We'll come back to this.
I present to you now The Baker Upstairs' Cheesy Chicken Pockets.  Here's the pin:
3/4 c + 2 Tbsp Water
3/4 tsp salt
2 Tbsp Olive Oil
2-1/2 c Flour
2 tsp Sugar
2 tsp Yeast

1 Tbsp butter
1 Tbsp flour
1-1/2 c milk
1 tsp chicken boullion
1 c shredded cheddar cheese
2 c chopped steamed broccoli, cooled slightly
1-1/2 c chopped cooked chicken
3/4 c cheddar cheese, cubed

1.  To make dough, add all ingredients to the bread machine pan in the prescribed order.  Set to dough cycle and let run through cycle.
2.  For the filling, melt butter in medium saucepan.  Add flour and boullion to make a roux.  Slowly add milk a little at a time, to keep a thick sauce.  Add shredded cheese and stir to let cheese melt.  Set aside to cool slightly.
3.  In another bowl, combine broccoli, chicken and cheese cubes.  Pour cheese sauce over and stir to combine.
4.  Preheat oven to 450 F.  Divide dough into 4 equal portions.  Roll each portion into a circle, about 8" in diameter.  Spoon 1/4 of the filling onto half of the dough, keeping it 1/2" from the edge.  Fold over the other half and pinch edges to seal in filling.  Place on cookie sheet.  Repeat for other pockets.
5.  Using a fork, pierce the tops with a fork several times to allow steam to escape.  Bake 12-15 minutes, until golden and done.
Adapted from The Baker Upstairs

This is the picture where I tell you to learn from my pain.  I know how to make a bechamel.  I just hadn't done it in a while.  I added my milk too fast, so I had to cook it a long time to thicken.  But it was worth it.  Next time, I might make the cheese sauce I use for microwave macaroni and cheese.  It's an even easier cheese sauce than what I made.
Here's the filling.  Yum.  I had a little left over, and it was good just heated up as well.  One more way to use the 5 lb bag of frozen broccoli that we buy regularly at Costco.
Here's the pocket ready to be folded.  3 out of the 4 I was careful and kept the filling away from the edge.  The fourth, I wasn't so lucky.  let me just say that if you get sauce where you want to seal, it will never happen.  Never.  Feel my pain.
But you know, when the cheese leaks out like the back pocket, it won't be pretty, but it will still taste good.  And that's what counts, you know?

Today, I'm totally Keeping Up with the Johnstons.  You should too!


  1. Oh my. These look GOOD. And I'm really glad you have your kitchen back. That was stressing me out. Thanks for linking up!!!!

  2. Glad you are back in action! Those look tasty. I bet my kids would love them. Wonder if I could adapt them to have a little less bread? Maybe pot-pie style or something. They look perfect for fall!!

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