Pesto Chicken Copy Cat Hot Pockets are an excellent alternative to the store bought version. Use your own puff pastry or the recipe included and swap the ingredients to make it your own!
Well, for the past week or so I have been feeling so uninspired. I mean, aside from busting out my grill for the 4th, I have been at a loss. It was in strolling through the grocery aisles, grumbling to myself, that I came across the frozen aisle. Hot Pockets. Something so simple and convenient and packed with preservatives that I’d rather not have.
So I set out to make my own.
I have my own preferred ways to make this recipe, like making my own puff pastry (recipe here) and slow cooking my chicken. Obviously, you can bake the chicken or use store-bought puff pastry. Insert Ina Garten joke… (If you don’t have time to travel to Madagascar and pick your own vanilla beans, store-bought is fine. HAHA) But, anyway, I really enjoy making these homemade hot pockets because you can fill them with your favorite ingredients. Mini meatballs and marinara; ham, cheese and a little bit of mustard; chicken, pico de gallo and monterey jack cheese – you name it!
I haven’t actually attempted to freeze and reheat these, but I don’t see why it can’t be done. Try prepping it until you brush on the egg wash, freeze them raw, and then bake when you’re ready. I wouldn’t try to freeze these longer than 3 months though. If anyone tries it, please let me know how it turns out!
Until next time. x
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Copy Cat Hot Pockets
Sarah | Away From the Box
Copycat Pesto Chicken Hot Pockets are an excellent alternative to the store bought version. Use your own puff pastry or the recipe included and swap the ingredients to make it your own!
30 minPrep Time
30 minCook Time
1 hrTotal Time
- Place the chicken breasts, ranch packet and pesto in the slow cooker and add the broth until it covers (or mostly covers) the chicken.
- Cook on low for 8 hours (4 hours on high).
- When done, remove the chicken from the slow cooker and shred, roughly, with a fork.
- Preheat the oven to 425°F.
- Thaw the puff pastry according to package instructions, making sure that it is soft enough to work with but still mostly frozen. If it thaws too much, it will not rise properly.
- Lightly flour your work surface, then roll each sheet of pastry out to about a 14 inch square. Cut into thirds vertically, then slice each third in half, leaving 6 pieces of pastry per sheet.
- Place about a 1/4 c of the shredded chicken, 2 TB of pesto, tomato, and 2oz of mozarella (more or less, to your cheesy preference) on 6 slices of pastry (3 per sheet). Make sure to leave enough room around the sides to press together.
- Take the excess pastry slices (the tops) and gently pull them in each direction. You'll need it to be slightly bigger than the bottom in order to cover it properly. Brush the beaten egg around each side of your cheesy chicken tower, then lay the top pastry over it and seal each side either by pressing with your fingers or a fork, thus making a "pocket."
- Transfer each pocket to a parchment-lined sheet pan, slice a small opening in each top so steam can escape, then brush the tops with egg and sprinkle the shredded parmesan or asiago.
- Bake at 425°F until the tops begin to puff up and brown, about 10 minutes. Then reduce to 375°F and continue cooking until lightly browned and heated throughout, about 15-20 minutes.
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This post was originally published June 6, 2016.