Create your own version of Hot Pockets at home! This quick and super easy recipe will quickly become a family favorite, and you’ll start getting creative with the flavors you stuff inside. Mix it up with leftover pulled pork, or create vegetarian pockets with fresh grilled veggies! The possibilities are endless, but our favorite is definitely the chicken, broccoli and alfredo stuffing.
1 can Pillsbury Biscuits (10 ct)
1 bag Frozen Broccoli
2 lbs. Boneless, Skinless Chicken Breast
1 jar Alfredo Sauce
parmesan cheese
egg for washing
Preheat oven to 350. Cook chicken thoroughly in oven or skillet, seasoning with pepper, garlic and onion powder, then cut into bite-sized pieces. Boil broccoli until tender, then drain and chop. In a bowl, mix chicken, broccoli and alfredo sauce until chicken and broccoli are coated nicely. Create flat, round biscuits by pulling the biscuits and using a rolling pin if necessary. Lay 5 flattened biscuits on a cookie sheet. Spoon chicken mixture into center of each – being sure to leave about 1/4 -1/2 inch on the ring of the biscuit. Place tops of biscuits upon each, using a fork to secure the bottom and top half of the pockets together – creating a seal around them. Lightly scramble an egg, and brush over top of each pocket. Dust with parmesan cheese and bake for about 20-25 minutes – or until golden brown. Serve with a side of alfredo sauce to dip in, and ENJOY!
