Chicken, Mushroom And Potato Pockets Recipe

Recipe By Slurrp

Chicken, Mushroom, and Potato Pockets are a savory and satisfying meal that is perfect for lunch or dinner. These pockets are made with a flaky pastry crust and filled with tender chicken, sautéed mushrooms, and creamy mashed potatoes. The combination of flavors and textures creates a delicious and comforting dish that will please the whole family. Whether you're looking for a quick and easy weeknight meal or a portable lunch option, these Chicken, Mushroom, and Potato Pockets are sure to hit the spot.

5
21 Rating -
Rate
Non Vegdiet
50minstotal
50m.total
Chicken, Mushroom And Potato Pockets
plan
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ingredients serve

Ingredients for Chicken, Mushroom And Potato Pockets Recipe

  • 0.08 Package Of Pastry Dough
  • 0.17 cup Cooked And Shredded Chicken
  • 0.08 cup Sliced Mushrooms
  • 1/25 cup Diced Onions
  • 0.17 cloves Cloves Garlic, Minced
  • 0.08 cup Mashed Potatoes
  • 0.08 teaspoon Dried Thyme
  • As required Salt And Pepper To Taste

Directions: Chicken, Mushroom And Potato Pockets Recipe

Cooking Directions

  • STEP 1.Preheat the oven and prepare the pastry dough.
  • STEP 2.Cook the chicken until fully cooked and shred it.
  • STEP 3.Sauté the mushrooms with garlic and onions until tender.
  • STEP 4.Mix the shredded chicken, sautéed mushrooms, mashed potatoes, and seasonings in a bowl.
  • STEP 5.Roll out the pastry dough and cut into squares.
  • STEP 6.Place a spoonful of the filling onto each square and fold over to form a pocket.
  • STEP 7.Bake in the oven until the pockets are golden and crispy.
  • STEP 8.Serve the Chicken, Mushroom, and Potato Pockets hot and enjoy!

Cooking Tips

  • You can add other vegetables like peas or carrots to the filling for extra flavor and nutrition.
  • Make sure to seal the edges of the pockets well to prevent the filling from leaking out.
  • Serve with a side salad or steamed vegetables for a complete meal.

Storage and Serving

  • Leftover Chicken, Mushroom, and Potato Pockets can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or toaster oven to maintain the crispiness of the pastry.
  • Serve with a dipping sauce like ranch or barbecue sauce for added flavor.
Nutrition
value
96
calories per serving
7 g Fat2 g Protein6 g Carbs2 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    2g
  • Carbs
    6g
  • Fiber
    2g

MacroNutrients

  • Carbs
    6g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    46mg
  • Iron
    1mg
  • Vitamin A
    1015mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    60mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    21mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    42mg
  • Manganese
    < 1mg
  • Phosphorus
    40mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp