Cheesy Chicken Hot Pockets are delicious, hand-helds packed with chicken, cream cheese, broccoli, red bell pepper, and a little cheddar. These are a perfect lunch and perfect for a lunchbox or after school snack. Fill them with your favorite ingredients and pop them in the oven for a great snack or meal!
I hesitated calling these delicious hand-held bundles a “hot pocket” because my memories of the other food by that name basically just consist of burning the hell out of my mouth and not being able to feel my tongue for a week! Even though that still may happen to you when eating these (be careful!), these cheesy, chicken-filled hot pockets are homemade, stuffed with some tasty veggies, and super creamy with cream cheese and cheddar.
The best thing about Cheesy Chicken Hot Pockets are how easy they are to make! With just some crescent dough and ingredients of your choice, you can make just about any hot pocket. Fill them with pepperoni, sausage, and veggies for a pizza bundle or ham and cheese for a perfect lunch.
Here’s how to make Cheesy Chicken Hot Pockets:
- Roll out crescent roll dough (or if using actual crescent rolls, roll them out and push the seams together to seal it). Cut into 6 smaller squares.
- Add diced cooked chicken to a medium skillet over medium/high heat. Add 4 oz of cream cheese, 2 handfuls (of cups) of chopped broccoli, 1/2 cup of red bell pepper, and 1 cup of shredded cheddar cheese. Mix together until the cream cheese is melted.
- Put a large spoonful of the mixture in the middle of each square and pull the corners of the dough up and over the filling, sealing it in.
- Place the filled bundles on a lightly greased baking sheet with the seams of the bundles facing down.
- Cook at 375 for 15-20 minutes or until the tops of the hot pockets are browned.
Cheesy Chicken Hot Pockets
Ingredients
- 1 sheet of crescent roll dough
- 2 cups cooked, diced chicken
- 4 oz cream cheese
- 1/2 cup shredded cheddar cheese
- 1 cup chopped broccoli
- 1/4 cup chopped red bell pepper
Instructions
- Preheat oven to 375°.
- Dice chicken into small cubes. Chop broccoli florets and red bell pepper.
- In a skillet over medium heat, add your chicken, broccoli, and red pepper. Stir in 4 oz of cream cheese and 1/4 cup of shredded cheddar cheese. Mix well until the cream cheese has melted and become creamy. Season with a little salt & pepper.
- Roll out the crescent roll dough sheet. If using crescent rolls and not the sheet, gently press the seam of the dough together, sealing it all.
- Cut the dough into 6 smaller squares. Add a heaping spoonful of the chicken filling to the center of each square, making sure to leave room around the edges. When you have filled each square, bring the sides of each up and over the filling, sealing shut. Place seam side down on a lightly greased baking sheet.
- Cook for 15-20 minutes until the bundles have browned.
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