Puff Pastry Chicken Pockets

READY IN: 1hr 10mins
Recipe by Chef Buggsy Mate

This is a nice savory chicken sandwich pocket that is full of flavor. It makes a great dish for a sit down dinner or when the guys come over to watch the big game.

Top Review by Jubes

Reviewed for Aus/NZ Forum Recipe Swap June 2011- 5 stars from my husband and daughters for a delicious dinner. Easy to put together and could also be made in advance to be put in the oven at dinnertime. I used plain cream cheese that I added fresh herbs to and one sheet of frozen puff pastry (Australian) for each chicken breast roll. A nice filling for the centre. Baked at 190C. for about 40 minutes in my oven. Photos also being posted. Thanks for another great recipe Chef Buggsy Mate

Ingredients Nutrition


  1. Cut a lengthwise slit in every chicken breast to within a 1/2 inch of the the other side, open so they lay flat.
  2. Cover each chicken breast with plastic wrap; pound to 1/8 inch thickness. Remove plastic wrap and sprinkle chicken with salt and pepper.
  3. Stir half of the thyme into each carton of cream cheese and set aside.
  4. Place spinach leaves over chicken breasts.
  5. Spoon 2 Tbs. of the cream cheese mixture down the center of each chicken breast.
  6. Sprinkle the toasted pecans over the cream cheese and lightly press so that they stick.
  7. Roll up the chicken breasts to cover the filling and tuck in the ends.
  8. Unroll the puff pastry; cut into 8 even portions. Roll each into an 8-in.x7-in. rectangle.
  9. Combine egg and cold water; brush over edges of pastry.
  10. Place chicken at one short end; roll up tightly and tuck in ends as you go.
  11. Place pockets on a greased cookie sheet. Brush them with remaining egg and water mixture, and sprinkle with poppy seeds.
  12. Bake at 350 degrees for 25-30 minutes or until golden brown.

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