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
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

First, deal with the dough, however you choose to do that. Then heat your soup and add all the other ingredients to the pot.
However you make the dough, you’ll need to divide it up into individual amounts.
Then with a little flour (or parchment paper), roll out each pocket and fill with about 1/4 cup of filling.
Fold it up as carefully as you can and bake them seam side down for about 30 minutes at 375F.
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.