Baked Chicken Pesto Pockets? What about Friday Coffee Talk?
Don’t fret, I have coffee in hand. Actually, if I’m being honest, I’m already on my third cup. I’ve been up since 4am and looking ahead to a very long day after having a very long week. As the latest cup was poured, I glanced at the weekly menu board that hangs on the side of the fridge and noticed it is wiped clean. That’s right. I didn’t even have time to create a menu- and hello- it’s Friday!
I opened the freezer to see what I could defrost and right there in front of me? A no-brainer start to dinner; a box of puff pastry, a bag of cooked chicken (that I froze a few weeks ago) and a bag of peas. Score!
And, apparently, I’ve been in this predicament before and created a photo shoot around baked pesto chicken and everything. Score again!
Before we get to the recipe, I wanted to use this time we normally set aside for our coffee talk chats to share a few things. I’ll be brief, I promise! Just- SO MANY THINGS have happened since last week that my head is spinning and I need to get it all out! I mentioned this yesterday on Facebook- I started to write 3 posts and deleted all 3 because the words just weren’t flowing. So, as we have always claimed that our Fridays are set aside for free-form writing (aka: brain dumping), I’m gong to do just that. Ready? Here goes:
Last week the kids were home for Spring Break and it was awesome. It has been a very long time since ALL four of us sat around the table for dinner together and it was glorious.
- Did you notice? We spruced up our digs here a little bit! Thanks to Nicole at Techmomogy for working with us!
- Dealt with the final remnants of my car accident from September. When this can be officially filed as over, I will share my experience.
And Two VERY EXCITING things to share!!!!
I am so thrilled to share that I will be heading to Orlando in May for the Disney Social Media Moms Conference! I was part of the Magic back in 2013 and I am so excited to return this year. It was inspiring then and know it will be even more so this time around! And you can bet your bottom dollar I will be first in line for The Legendary Dole Whip! Be sure to follow along with the hashtag #DSMMC and check back here for more updates as it gets closer!
AND!!! What has been keeping me up day & night, night & day for the last 2 weeks?
A new member of the family!
No, it’s not a puppy.
It’s a rooster!
Some of you may have seen our announcement on Facebook or got an invite to like our new page– we have started a new business! A natural progression of Eat Picks® is to share our favorite picks with you- recipes, foods, and kitchen tools. So, we created a monthly subscription box business that will bring you all of our favorite finds. Think of it as a “Farmer’s Market” in a box delivered right to your door! It’s called Roost Crate and we plan to launch in August 2106. You can sign up for to get on our list for announcements and updates leading up to the launch and as soon as our store is finished, be the first to know! Click Here to read a little more about it, sign up and share with your friends!
Now you have a little glimpse of my hectic week and that is only the tip of the iceberg! So. Much. More.
But for now- more coffee and to give you the recipe you’ve been waiting for. Baked Chicken Pesto Pockets. Delicious!
Baked Chicken Pesto
- 1 box frozen puff pastry, both sheets thawed as per package
- 2½ cups cooked chicken, shredded
- 1 cup prepared pesto (jarred is fine)
- 1 cup frozen peas
- 1 egg, beaten
- 2 Tbsp grated pecorino Romano cheese, divided
- salt & pepper to taste
- Preheat oven 400 degrees F and place parchment paper on a sheet pan.
- Carefully unfold puff pastry and with a sharp knife, cut into 4 squares. Place a square on a lightly floured piece of parchment paper and with a floured rolling pin, roll into 7”x 9” rectangle. Repeat with remaining squares and set aside.
- In a bowl, mix chicken, pesto, frozen peas, 1 Tablespoon of Romano cheese, salt and pepper.
- Place ½ cup of filling onto the center of bottom half of each pastry rectangle. Carefully fold top half over mixture. Press edges of pastry together and seal with tines of fork.
- Place on parchment lined pan and brush with egg wash. Top with remaining Tablespoon of grated cheese.
- Bake in preheated oven for 25-30 minutes or until deep golden brown.
- Serve with side salad.
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