Rosemary Garlic Chicken Pocket
Savor the irresistible charm of these Rosemary Garlic Chicken Pockets—a perfect fusion of savory chicken, creamy cheese, and flaky homemade pastry. Juicy chicken breast is sautéed with fragrant rosemary and garlic, then shredded and blended with silky cream cheese for a luxurious filling. Encased in a buttery, golden crust made from scratch, these pockets promise melt-in-your-mouth perfection in every bite. Ideal for a quick dinner, meal prep, or an impressive party appetizer, this recipe is both hearty and elegant. Plus, the simple ingredients and step-by-step directions make these hand pies approachable for home cooks of any skill level. Bake up a batch of these crispy delights and elevate your weeknight meals or on-the-go snacks with the comforting flavors of rosemary and garlic!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 teaspoons Fresh rosemary
- 4 cloves Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 tablespoons Cream cheese
- 3 cups All-purpose flour
- 1 cup Unsalted butter (cold)
- 1 teaspoon Baking powder
- 1 cup Cold water
- 1 piece Egg (beaten, for egg wash)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Mince the garlic cloves and finely chop the fresh rosemary.
Heat olive oil in a skillet over medium heat. Add the chicken breasts, garlic, rosemary, salt, and black pepper, and cook for about 5-7 minutes per side until the chicken is cooked through and golden brown. Remove chicken from the skillet and let it cool for a few minutes.
Once the chicken is cool enough to handle, shred it into small pieces using two forks and transfer to a bowl. Stir in cream cheese until well combined for a creamy filling.
In a large bowl, combine the all-purpose flour and baking powder. Cut the cold butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
Gradually add the cold water to the flour mixture, 1-2 tablespoons at a time, and mix until a firm dough forms. Be careful not to overwork the dough.
Divide the dough into 4 equal portions. Roll out each portion into a circle about 1/4-inch thick on a lightly floured surface.
Place a generous spoonful of the chicken mixture onto one side of each dough circle, leaving about 1/2-inch around the edges. Fold the circle in half to form a half-moon and press the edges together to seal tightly. Use a fork to crimp the edges for added security.
Brush the tops of each pocket with the beaten egg for a golden finish.
Place the prepared pockets onto the lined baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
Allow the pockets to cool for 5 minutes before serving. Enjoy your delicious Rosemary Garlic Chicken Pockets!
Nutrition Facts
Calories |
3919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.6 g | 330% | |
| Saturated Fat | 142.2 g | 711% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 3907 mg | 170% | |
| Total Carbohydrate | 286.4 g | 104% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 3.4 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 258 mg | 20% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1346 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
