Mobirise

    



Hi! My name is May. I've been blogging since 2009.

1950s housewife to the bone.

I'm a lifelong foodie, raised in restaurant kitchens and with Sunday dinners at my grandmother's.

I homeschool my three children in Los Angeles with my husband of 17 years.

I drink tea when I knit and coffee when I do everything else.







Chicken Hot Pockets

Domestic

Today, I’m linking up with Kate Says Stuff, The How To Mommy and Obviously Marvelous

There are those recipes for 11 layer cakes that wow a room full of friends or a seriously huge batch of stuffing with all the random stuff in it that makes your entire extended family reach for seconds on Thanksgiving, and those recipes are wonderful and certainty have a time and a place (you know, like a going away party or, um, Thanksgiving). But what about like, Wednesday night dinner?

Enter this recipe. This not only always pleases my crowd (all of them at once even!) but if you’re feeling lazy short on time, you can make the filling over a bed of rice for a no hassle, no dough involved meal and make them just as happy. Wee One #1 loves this so much he requests it for lunch on the regular, and I always have to make a separate ‘lunch batch’ because there are never any leftovers. Never.

chicken hot pockets

Chicken Hot Pockets
1 batch pizza dough (or something similar) original recipe used a can of Grands biscuits
2 cups cup cooked chicken, chopped
2 cups condensed cream of chicken soup
1 tablespoon milk
1 teaspoon dried onion, minced
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/4 teaspoon black pepper
1/4 teaspoon poultry seasoning

chicken hot pockets
chicken hot pockets
First, deal with the dough, however you choose to do that. Then heat your soup and add all the other ingredients to the pot.
chicken hot pockets
However you make the dough, you’ll need to divide it up into individual amounts.
chicken hot pockets
chicken hot pockets
Then with a little flour (or parchment paper), roll out each pocket and fill with about 1/4 cup of filling.
chicken hot pockets
chicken hot pockets
Fold it up as carefully as you can and bake them seam side down for about 30 minutes at 375F.
chicken hot pockets
Super simple, serious taste punch. I swear it’s the poultry seasoning + thyme combo combo, but really the overall combo of all the spices together with the chicken is a real winner.
3 Comments

3 Comments

  1. Kelly  •  Jun 26, 2012 @2:29 pm

    Ok, so I saw this and figured it would make a delicious dinner! We didn’t have all the ingredients so I used our left over potato and steak in place of chicken and used brocc. cream soup in place of the creamy chicken soup. I’m in the process of cooking it all up right now and used your recipe for the dough too. In addition to the rosemary and thyme I added some other herbs from the garden I love – fresh basil, cilantro and chives. It’s almost ready to go in the oven…going to add a bit of cheese too because…well obviously cheese is delicious.This is going to be delicious and it’s all thanks to you May! Hope you’re having a splendid Tuesday night :)

  2. Kelly  •  Jun 26, 2012 @3:46 pm

    Done and done! Mark said he could eat them ALL if given the chance = success lol. Thanks for sharing.

  3. Mutant Supermodel  •  Aug 6, 2012 @2:52 pm

    These would probably freeze well right? Like if I made a huge batch? Hmmmmm

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