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!
Author:Sarah | Away From the Box
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
For The Chicken
4 boneless skinless chicken breasts
1 packet of ranch seasoning
1 c. prepared basil pesto
4 c. chicken broth, or enough to cover the chicken
2 sheets prepared puff pastry, or 1 package store bought
1/2 c. prepared basil pesto
2 plum tomatoes, diced
8 oz fresh mozzarella cheese
1 egg, beaten
1/4 c. shredded parmesan or asiago cheese
flour, for dusting
To Prepare the Chicken:
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.
To Assemble the Hot Pocket
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.