BBQ Chicken Hot Pocket
The BBQ Chicken Hot Pocket is a delicious, hearty meal wrapped in a golden, flaky puff pastry. Filled with tender chicken, crispy bacon, tangy barbecue sauce, and a melty combination of pepper jack and mozzarella cheeses, this hot pocket is perfect for lunch, dinner, or a satisfying snack. The final touch of melted butter, Parmesan, and parsley makes this dish irresistible.
In a nutshell.
Difficulty
Medium
Difficulty
Medium
Difficulty
Medium
Cuisine
American
Cuisine
American
Cuisine
American
Feeds
1
Feeds
1
Feeds
1
Meal Type
Dinner
Meal Type
Dinner
Meal Type
Dinner
Ingredients
4
Ingredients
4
Ingredients
4
Prep Time
20
Prep Time
20
Prep Time
20
Cook Time
35
Cook Time
35
Cook Time
35
Rest Time
0
Rest Time
0
Rest Time
0
What you'll need.
Boneless Skinless Chicken Breast
2
Boneless Skinless Chicken Breast
2
Boneless Skinless Chicken Breast
2
Chicken Seasoning
To taste
Chicken Seasoning
To taste
Chicken Seasoning
To taste
Bacon
4 slices
Bacon
4 slices
Bacon
4 slices
Barbecue Hot Sauce
To taste
Barbecue Hot Sauce
To taste
Barbecue Hot Sauce
To taste
Sheet Puff Pastry
1 • Thaw if frozen
Sheet Puff Pastry
1 • Thaw if frozen
Sheet Puff Pastry
1 • Thaw if frozen
Pepper Jack Cheese
1/2 cup • shredded
Pepper Jack Cheese
1/2 cup • shredded
Pepper Jack Cheese
1/2 cup • shredded
Mozzarella Cheese
1/2 cup
Mozzarella Cheese
1/2 cup
Mozzarella Cheese
1/2 cup
Butter
2 tbsp • melted
Butter
2 tbsp • melted
Butter
2 tbsp • melted
Parmesan Cheese
2 tbsp
Parmesan Cheese
2 tbsp
Parmesan Cheese
2 tbsp
Parsley
For garnish • fresh
Parsley
For garnish • fresh
Parsley
For garnish • fresh
Kitchen gear.
Oven
1
Oven
1
Oven
1
Chef's Knife
1
Chef's Knife
1
Chef's Knife
1
Cutting Board
1
Cutting Board
1
Cutting Board
1
Rolling Pin
1
Rolling Pin
1
Rolling Pin
1
Fork
1
Fork
1
Fork
1
Baking Sheet
1
Baking Sheet
1
Baking Sheet
1
How to make it.
1
Season chicken breasts with your favorite seasoning. Cook the chicken breasts until fully cooked, then chop them into small pieces.
1
Season chicken breasts with your favorite seasoning. Cook the chicken breasts until fully cooked, then chop them into small pieces.
1
Season chicken breasts with your favorite seasoning. Cook the chicken breasts until fully cooked, then chop them into small pieces.
2
Cook the slices of bacon until crispy. Chop the bacon into small pieces. Combine chicken and bacon.
2
Cook the slices of bacon until crispy. Chop the bacon into small pieces. Combine chicken and bacon.
2
Cook the slices of bacon until crispy. Chop the bacon into small pieces. Combine chicken and bacon.
3
In a bowl, combine the chopped chicken and bacon. Add barbecue hot sauce to the mixture and stir until the chicken and bacon are well coated.
3
In a bowl, combine the chopped chicken and bacon. Add barbecue hot sauce to the mixture and stir until the chicken and bacon are well coated.
3
In a bowl, combine the chopped chicken and bacon. Add barbecue hot sauce to the mixture and stir until the chicken and bacon are well coated.
4
Roll out the puff pastry sheet. Cut the puff pastry into rectangles double the size of the desired hot picket size.
4
Roll out the puff pastry sheet. Cut the puff pastry into rectangles double the size of the desired hot picket size.
4
Roll out the puff pastry sheet. Cut the puff pastry into rectangles double the size of the desired hot picket size.
5
On one half of each puff pastry rectangle, add a layer of 1/4 cup pepper jack cheese, followed by the chicken and bacon mixture. Add a layer of 1/4 cup mozzarella cheese on top.
5
On one half of each puff pastry rectangle, add a layer of 1/4 cup pepper jack cheese, followed by the chicken and bacon mixture. Add a layer of 1/4 cup mozzarella cheese on top.
5
On one half of each puff pastry rectangle, add a layer of 1/4 cup pepper jack cheese, followed by the chicken and bacon mixture. Add a layer of 1/4 cup mozzarella cheese on top.
6
Fold the other half of the puff pastry over the filling. Use the fork to crimp the edges, sealing the hot picket. Trim and excess pastry from the edges to ensure a proper seal.
6
Fold the other half of the puff pastry over the filling. Use the fork to crimp the edges, sealing the hot picket. Trim and excess pastry from the edges to ensure a proper seal.
6
Fold the other half of the puff pastry over the filling. Use the fork to crimp the edges, sealing the hot picket. Trim and excess pastry from the edges to ensure a proper seal.
7
Preheat your oven to 400°F (200°C). Place the hot pockets on a baking sheet. Brush the tops with 2 tbsp Parmesan cheese. Bake for 35 minutes, or until the pastry is golden brown.
7
Preheat your oven to 400°F (200°C). Place the hot pockets on a baking sheet. Brush the tops with 2 tbsp Parmesan cheese. Bake for 35 minutes, or until the pastry is golden brown.
7
Preheat your oven to 400°F (200°C). Place the hot pockets on a baking sheet. Brush the tops with 2 tbsp Parmesan cheese. Bake for 35 minutes, or until the pastry is golden brown.
8
Once out of the oven, brush with more melted butter, sprinkle with additional Parmesan cheese, and garnish with fresh parsley. Serve hot and enjoy!
8
Once out of the oven, brush with more melted butter, sprinkle with additional Parmesan cheese, and garnish with fresh parsley. Serve hot and enjoy!
8
Once out of the oven, brush with more melted butter, sprinkle with additional Parmesan cheese, and garnish with fresh parsley. Serve hot and enjoy!
Macro bites.
Calories
450 kCal
Calories
450 kCal
Calories
450 kCal
Carbs
30 g
Carbs
30 g
Carbs
30 g
Fat
28 g
Fat
28 g
Fat
28 g
Protein
22 g
Protein
22 g
Protein
22 g
Safety first.
Wash Your Hands
Wash Your Hands
Wash Your Hands
Food Safety
Food Safety
Food Safety
Proper Cooking
Proper Cooking
Proper Cooking
Knife Safety
Knife Safety
Knife Safety
Hot Surfaces
Hot Surfaces
Hot Surfaces
Cleaning
Cleaning
Cleaning
Storage
Storage
Storage
The easiest peasiest lemon squeeziest way to cook at home.
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