Pesto Chicken Hot Pockets
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
If fun, easy and super cravable is what you’re looking for, these Pesto Chicken Hot Pockets are for you. A while back, I posted a recipe for a more popular, traditional Homemade Hot Pocket, so I decided to keep the ball rolling and try some of my other favourite flavour combinations!
Keep it easy.
One of the nice things about this recipe is how quick it is. For something like this, use a pre-cooked rotisserie chicken. If you have chicken thighs or breasts kicking around in your freezer, feel free to use them. Using a rotisserie chicken allows you to spend more time perfecting your dough!
The perfect dough for Pesto Chicken Pockets
I love this dough recipe. Not just because it’s dead easy to make but because it’s crazy delicious.
Greek yogurt gives it a richness and tang that works well to help brighten up anything you stuff in it.
All you need for the perfect dough is:
-3 cups Greek yogurt
-3 cups Flour
-3 tbsp Baking Powder
-2 tsp Salt
A good tip is to thoroughly mix your flour, Salt and baking powder easterly well before you add your Greek yogurt. This will make sure all of the baking powder and Salt are evenly distributed.
Tips on nailing.
Make sure the filling is seasoned. Before making your pockets, give it one last taste and adjust your seasoning! Remember, seasoning isn’t just Salt and Pepper; the chilli flakes, parm, and pesto should all be there too!
Chop your chicken. When breaking up your chicken, it is best to get it all the same size. This will ensure your filling is nice and even, and each bite is as good as the last!
Don’t overcrowd. When it’s time to put your pockets in the pan, do not overcrowd it. Take your time and make sure each pocket gets the attention it deserves! Max 2-3 in a pan!
Other recipes to check out!
If you liked the sounds of these Pesto Chicken Hot Pockets, here are a few other recipes to check out!
Ingredients:
- 1 Rotisserie Chicken Pulled and chopped into bite sized chunks
- 1 1/2 cups Spinach Rinsed and Chopped
- 1/2 to 3/4 cup Pesto
- 1 tsp Chilli flakes
- 1/4 cup Shaved parm
For the dough
- 3 cups Flour
- 3 cups Greek Yogurt
- 3 tbsp Baking Powder
- 2 tsp Salt
Instructions:
- In a large bowl, combine your chopped chicken, spinach, pesto, chili flake, and parmesan cheese. Mix well with your hands and set aside in the fridge.
- In a bowl mix together flour, greek yogurt, baking powder, and salt. Mix with a wooden spoon and then tip onto a lightly floured work surface and knead until dough is smooth.
- Divide the dough into 8 equal balls.
- Flatten your balls of dough, adding about 3 tbsp of pesto mix into the middle. Using your hands, fold the sizes over to seal in the chicken. Flatted out the ball to make a burger or hockey puck shape.
- Place a pan over medium low heat and place the pizza buns onto the pan. Cook each side for around 7-10 minutes per side. Make sure temperature isn’t too high or they will burn. Take your time with this process.
- After about 15-20 minutes on the pan, remove and ENJOY!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Too many “tips” above the recipe for it to be made easy. The dough was basically raw when I was finished even thought it was thin as paper. Had to toss the whole thing
Sorry to hear that, Nicole! The most common culprit is the heat being a bit too high — the outside cooks before the center has a chance to. These need a fairly low heat and enough time for the dough to cook through. If you try them again, making them slightly thinner and cooking a few minutes longer per side should help.
For the breakfast burritos…Won’t the avacado turn brown and mushy if you freeze them with the ingredients?
Hi Nancy, yes, avocado does tend to brown and get mushy once frozen and thawed. If you’re making breakfast burritos to freeze, it’s best to leave the avocado out and add it fresh when you reheat and serve.
Hi. Wondering if these can be frozen and at what stage?
Great question! Yes, these can definitely be frozen. The best stage to freeze them is after assembling but before cooking. Just form the pockets, place them on a baking sheet to freeze individually, then transfer to a freezer bag or container. When you’re ready to cook, let them thaw slightly or cook from frozen on lower heat to ensure they heat through without burning. Hope that helps!
These were so easy and they are delicious!