Pesto Chicken Hot Pockets – Easy, Cheesy & Homemade

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Introduction

Confession time: I grew up loving those frozen hot pockets you just toss in the microwave. They were quick, comforting, and honestly, a lifesaver after school. But once I started experimenting in the kitchen, I realized something magical—homemade hot pockets are a hundred times better.

Enter my all-time favorite version: Pesto Chicken Hot Pockets. Imagine golden, flaky dough stuffed with juicy chicken, gooey mozzarella, and a swirl of vibrant pesto. They’re portable, satisfying, and way fresher than anything from a box.

What I love most? These little beauties are meal-prep friendly. You can make a batch, freeze them, and reheat whenever hunger strikes. They’re perfect for school lunches, work snacks, or even game-day munchies. Trust me, once you bite into that cheesy, pesto-filled center, you’ll never go back to store-bought.

Ingredients for Pesto Chicken Hot Pockets

Here’s everything you’ll need to make them at home:

  • 2 cups cooked chicken, shredded (rotisserie works perfectly)
  • ½ cup pesto (store-bought or homemade)
  • 1 cup shredded mozzarella cheese
  • ½ cup ricotta or cream cheese (for extra creaminess)
  • 1 sheet puff pastry or pizza dough (store-bought or homemade)
  • 1 egg, beaten (for egg wash)
  • Salt and pepper, to taste

Substitution Ideas

  • Vegan: Use dairy-free cheese and pesto, swap chicken with sautéed mushrooms or roasted veggies.
  • Gluten-free: Pick a gluten-free pizza dough.
  • Protein boost: Add a sprinkle of Parmesan or swap ricotta with cottage cheese.
  • No pesto on hand? Use marinara sauce for a pizza pocket vibe.

Step-by-Step Instructions

Here’s how to make the most delicious Pesto Chicken Hot Pockets at home:

  1. Preheat & Prep:
    Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Mix the Filling:
    In a medium bowl, combine shredded chicken, pesto, mozzarella, ricotta (or cream cheese), plus a pinch of salt and pepper. Stir until creamy and well mixed.
  3. Roll Out the Dough:
    On a lightly floured surface, roll out your puff pastry or pizza dough. Cut into rectangles or squares, depending on your preferred pocket size.
  4. Fill the Pockets:
    Spoon 2–3 tablespoons of filling into the center of each rectangle. Be careful not to overfill—they need room to seal!
  5. Seal & Brush:
    Fold the dough over the filling to form a pocket. Use a fork to press the edges closed. Brush the tops with beaten egg for that golden-brown shine.
  6. Bake to Perfection:
    Place on the prepared baking sheet and bake for 18–22 minutes, until puffed and golden.
  7. Cool & Serve:
    Let them cool for a few minutes before serving. The filling will be hot and cheesy!

Extra Tips for Perfect Hot Pockets

  • Serving Suggestions: Pair with a side salad, tomato soup, or just enjoy solo as a snack.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheating: Pop in the oven at 350°F for 10 minutes or microwave for 1–2 minutes.
  • Variations: Try swapping chicken for turkey, ham, or roasted veggies. Add sun-dried tomatoes or spinach for extra flavor.

Nutritional Information (per pocket)

Based on The East Coast Kitchen’s version:

  • Calories: ~360
  • Protein: 21g
  • Carbs: 25g
  • Fat: 18g
  • Fiber: 2g
  • Sugar: 2g

These Pesto Chicken Hot Pockets pack a nice balance of protein, carbs, and fat—making them a filling snack or meal on the go.

Frequently Asked Questions

1. How long does it take to make Pesto Chicken Hot Pockets?
From start to finish, about 35 minutes (including baking).

2. Can I substitute the chicken?
Absolutely! Turkey, ham, ground beef, or even roasted veggies make tasty swaps.

3. Can I freeze Pesto Chicken Hot Pockets?
Yes! Freeze before or after baking. If freezing unbaked, just pop them straight into the oven from frozen (add 5–7 minutes to bake time).

4. Do I have to use puff pastry?
Nope! Pizza dough, crescent roll dough, or even homemade bread dough all work.

Conclusion

Homemade Pesto Chicken Hot Pockets are a game-changer. They’re warm, cheesy, flavorful, and ridiculously easy to make. Plus, they check all the boxes: kid-friendly, meal-prep friendly, freezer-friendly, and most importantly—delicious.

Next time you’re craving comfort food or need a quick snack, skip the freezer aisle and make these at home. You’ll taste the difference instantly!

Now it’s your turn—whip up a batch, get creative with the fillings, and let me know how you liked them in the comments below. And don’t forget to share this recipe with a fellow pesto lover!