Marry Me Chicken Hot Pockets
These Marry Me Chicken Hot Pockets are filled with tender chicken, creamy parmesan sauce, spinach, and sun-dried tomatoes, all wrapped in flaky puff pastry and baked until golden.
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Servings: 4
Calories: 425kcal
Ingredients
Hot Pockets
- 1 tablespoon avocado oil
- 1 medium chicken breast about 12 oz, cut into small ½ inch pieces
- 3 cloves garlic minced
- 1 shallot minced
- ½ cup heavy cream
- ¼ cup sun-dried tomatoes finely chopped
- ½ cup spinach
- ½ cup freshly grated parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- Freshly ground black pepper
- 2 sheets frozen puff pastry thawed
- 1 cup mozzarella cheese
- 1 egg beaten
Garlic Butter
- 2 tablespoon unsalted butter
- 1 clove garlic grated
- 1 tablespoon parsley
- Pinch of salt
Dipping Sauces
- Ranch sauce
Instructions
- Heat 1 tablespoon avocado oil in a large skillet over medium heat. Add the chicken and sauté for 2-3 minutes until browned and mostly cooked through (it will continue to cook later). Add garlic and shallot, then cook for 45 seconds until fragrant and softened.1 tablespoon avocado oil, 1 medium chicken breast, 3 cloves garlic, 1 shallot
- Pour in the heavy cream and add sun-dried tomatoes, spinach, parmesan cheese, oregano, thyme, smoked paprika, salt, and black pepper. Bring to a simmer, then reduce heat to medium-low. Cook for 3-5 minutes, stirring occasionally, until the mixture thickens into a paste-like consistency. Remove from heat and let cool slightly.½ cup heavy cream, ¼ cup sun-dried tomatoes, ½ cup spinach, ½ cup freshly grated parmesan cheese, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ¼ teaspoon smoked paprika, ½ teaspoon salt, Freshly ground black pepper
- Preheat oven to 400°F. Roll out the puff pastry sheets and cut each into 4 even squares for a total of 8 squares. Spoon about ¼ of the chicken mixture onto the center of one square, leaving a border around the edges. Sprinkle mozzarella over the filling, then brush the edges with egg wash.2 sheets frozen puff pastry, 1 cup mozzarella cheese, 1 egg
- Place another puff pastry square on top. Trim edges with a knife if uneven, then crimp the edges with a fork to seal. Score the top with a shallow slit and brush with more egg wash. Repeat with the remaining pastry and filling.
- Transfer to a parchment-lined baking sheet and bake at 400°F for 20-25 minutes until golden brown and puffed.
- While baking, melt butter and mix with grated garlic, parsley, and a pinch of salt to make the garlic butter.2 tablespoon unsalted butter, 1 clove garlic, 1 tablespoon parsley, Pinch of salt
- Once baked, brush immediately with garlic butter and serve warm with ranch dipping sauce.Ranch sauce
Nutrition
Calories: 425kcal | Carbohydrates: 9g | Protein: 26g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 156mg | Sodium: 769mg | Potassium: 592mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1547IU | Vitamin C: 7mg | Calcium: 351mg | Iron: 2mg