Baked Chicken Pesto Pockets
Baked Chicken Pesto Pockets are made with a flaky puffed pastry filled with simple pesto, cooked chicken, and peas baked to crispy perfection. Serve with a side salad and dinner is ready!
Servings 4 servings
Calories 607kcal
Equipment
Ingredients
- 1 box frozen puff pastry both sheets thawed as per package
- 2 1/2 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
Instructions
- Preheat the oven to 400 degrees 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 1/2 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 baking sheet 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.
Nutrition
Serving: 1g | Calories: 607kcal | Carbohydrates: 14g | Protein: 32g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 33g | Cholesterol: 143mg | Sodium: 550mg | Fiber: 3g | Sugar: 2g