Wednesday, January 26, 2011

Chicken Pockets

I got this recipe from my friend Kristina, and I absolutely love it.  They are basically "hot pockets" you can make at home.  I made them this Sunday for the game we shall not speak of...and my mister absolutely loved them.  His response was "bread and chicken..two of my favorite things". 

Chicken Pockets/Savory Pockets
Serves 4
Preheat oven to 350*F
1 can Pillsbury GRANDS biscuits
1/2 can (or 1 glass jar) of plain artichoke hearts (broken apart)
1/3 cup shredded cheddar
1/3 cup shredded mozzarella
2/3 cup frozen corn (or other veggies, as long as they are bite-sized)
3-4 chicken tenderloins (cooked with salt & pepper to taste and diced)
1/2 teaspoon celery seed
1 Tablespoon onion salt
2/3 can cream of (celery, asparagus, mushroom, vegetable, whatever you have on the shelf) soup
1/4 cup milk
1 egg yolk
1 tsp water

Cook and dice chicken (if you haven't already done so). Roll biscuits out until they are approx. 1/4 inch thick. Place 4 rolled biscuits evenly apart on lightly greased cookie sheet, sprinkle with celery seed and onion salt. Put artichokes, both cheeses, corn, chicken, soup, and milk in a mixing bowl, mix until well combined. Place mixture in the center of each rolled out seasoned biscuit, leaving about a 1/2 inch of the edges clear (use all of the mixture, it looks like a lot, but it's not!). Whisk together the egg yolk and water, and brush the 1/2 inch that you left clear with it. Take the remaining 4 rolled out biscuits and place them on top of each one, using a fork, crimp the edges down, making a tight seal. Brush the now sealed pockets with remaining egg wash. Bake at 350*F for 18-20 minutes or until tops are browned and biscuits are full baked.

I didn't use the celery seed or onion salt, instead I used Tastefully Simple Onion Onion.  Yummy:)

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