Chicken Packets

Today for lunch, we are having “chicken packets” and tomato soup. Since I am baking bread today, I set aside one loaf’s worth of bread dough to make some chicken packets. The filling was in the freezer from a couple of weeks ago, the filling recipe is enough to make 18-20 packets (depending on the amount of filling you put into each one). When I made them a couple of weeks ago I used my pizza dough recipe and made 12 packets. Today I made 6 packets, and they were pretty full….I could have squeezed a couple more out of it, but I wanted some blackbean and sweet potato filled ones for me….the kids are going to have the chicken.

Here’s the filling recipe:

In a large bowl mix together

8 ounces lowfat cream cheese, softened
24 ounces boneless skinless chicken breast, cooked and shredded or diced
1/4 cup skim milk (more or less to get a soft consistency)
garlic and herb seasoning (both seasonings are to taste, but I used 2 teaspooons of dried chives, and about a teaspoon and half of the salt-free garlic and herb seasoning)

Roll out each piece of bread of pizza dough into a circle as if you were making calzones. Spoon the filling into the center, and fold one half of the dough over the other. Squish the filling to flatten it out a bit, then folding from bottom to top, fold the bottom crust up just slightly to help seal to the top, then crimp. Let rest for 15-20 minutes (I let them rest while preheating my oven to 375 degrees). Bake for 20-25 minutes or until the crusts are golden brown.

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2 Responses to Chicken Packets

  1. adriana says:

    Yum!! These sound really good. I bet they freeze well too. Thank you, Lori.

  2. lori says:

    I’ve never frozen the actual pockets, but have frozen the filling (the filling that went into THESE pockets was actually from the freezer). But my experience with pocket sandwiches is that they freeze very well. Hope you enjoy them 🙂

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