Ingredients
For the Filling
- 2 cups cooked chicken, shredded
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup cheddar cheese, shredded
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
For the Pastry
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 2 tablespoons grated Parmesan cheese
- Fresh parsley, chopped
Instructions
-
Preheat oven to 400°F (200°C).
Line a baking tray with parchment paper. -
Make the filling:
In a bowl, mix chicken, cream cheese, mozzarella, cheddar, green onions, garlic powder, onion powder, salt, and pepper until creamy. -
Prepare pastry:
Roll out puff pastry sheets slightly and cut each into rectangles. -
Fill and seal:
Spoon filling onto half the rectangles, leaving a small border around edges.
Place another pastry rectangle on top and press edges with a fork to seal. -
Egg wash:
Brush tops with beaten egg. Sprinkle Parmesan and parsley over each pastry. -
Bake:
Bake for 18–22 minutes or until deep golden brown and puffed. - Cool slightly before serving.
Optional Variations
- Add crispy bacon bits
- Swap chicken for spinach and feta
- Add jalapeños for heat
- Use pizza sauce and pepperoni for pizza pockets
Serve warm — they’re perfect for snacks, brunch, or party appetizers.
