Wednesday, February 3, 2010

Homemade Hot Pockets

Oh the canned goodness of prepared biscuit dough. Seriously, it may be the perfect food to begin any number of fantastic dinner combinations....thank you Pillsbury! Here is a classic recipe that can be tweaked for any sort of 'fridge clean out' night you may be having. Tonight for us was one such night, and I am always amazed at how good these turn out every time!




Shopping List - Feeds 4
This version is called Chicken In A Biscuit:


  1. 1 can of refrigerated biscuit dough
  2. 1 lg can of chicken (by the tuna) or 1 cup cooked and shredded chicken 
  3. 1 rib of celery diced small
  4. 2-3 small green onions sliced
  5. 3 T Mayo
  6. 4 oz cream cheese
  7. *bacon is optional
  8. Can of Cream of Chicken soup
  9. 4 T Sour cream
Preheat oven to 375
In bowl mix chicken, onions, celery, mayo, *bacon, and cream cheese together. Salt and pepper to taste.
On a cutting board pop open dough and roll out circles until flat
Place 2-3 T of chicken mix on top of one biscuit round
Top with another biscuit round and pinch sides together to form a pocket
Place 4 pockets on greased cookie sheet
Bake 12-15 minutes or until golden Brown

In saucepan combine cream of chicken soup and sour cream, heat through.
When pockets come out of oven, spoon sauce on top and SERVE! 

Variations for this recipe include:
Cordon bleau pockets - stuff with ham, swiss cheese, diced chicken, cream cheese, and onions
Mexican pockets - sub diced green chiles for the celery, add 2T salsa to cream cheese, hold the bacon!
Farmhouse Pockets - (great for breakfast!) - combine scrambled egg, cooked potatos or hashbrowns, bacon or ham, green onions, peppers,  & shredded cheddar cheese.
All American Pockets - stuff with hamburger, bbq sauce, onions, and cheddar cheese
Poor man pockets - stuff with Tuna, mayo, onion, and cheese

1 comment:

Sherry Bobbins said...

YUM!!! I can't wait to try this!