Homemade Chicken Salsa Pockets
I concocted these the other night and they ended up being a huge hit with everyone in our family. They were gone in a flash and I had to make more since Jesse was wondering what happened to them the next day!
If you like this recipe, be sure to check out my similar Homemade Pizza Pockets recipe. Those are fantastic, too!
Freezer-Friendly Chicken Salsa Pockets
Dough:
- 1 Tablespoon active dry yeast
- 1 cup warm water (105 to 115 degrees F.)
- 1 teaspoon sugar (raw sugar or sucanat)
- 1 teaspoon salt
- 2 Tablespoons oil (I used olive oil.)
- 2 1/2 cups flour (I used unbleached, but I think half white, half whole-wheat would also work well.)
Filling:
- 1/2 cup salsa
- 1 1/2 cups shredded cheese
- 1 to 2 cups baked and chopped chicken
To make dough: Mix yeast into warm water until dissolved. Add sugar, salt, oil, and flour. Mix well and dump onto a floured surface and knead for 3-5 minutes, until a soft dough forms.
To make pockets: Divide dough into 8-10 pieces. Roll pieces into balls. Flatten balls into circles with rolling pin. Dollop a spoonful of salsa onto dough circle, sprinkle with cheese and chicken. Fold over and seal tightly.
Bake on a greased cookie sheet at 500 degrees for 10-15 minutes until browned.
To freeze: Cool completely and store in an airtight ziptop freezer bag for up to 2-3 months.
To serve: Remove desired number of pockets from the freezer and warm them individually in the microwave for about two minutes or until heated throw. Or, warm on a cookie sheet in a 350-degrees oven for 20 minutes, or until heated through.
Makes 8 to 10 pockets.
Are you joining us for Lunchbox Freezer Cooking? If you’ve blogged about a lunchbox recipes you’ve made for your freezer, leave a link to your post and recipe below. I can’t wait to see your yummy recipes and ideas!
Other posts in the Lunchbox Freezer Cooking series
- My Lunchbox Freezer Cooking Plan
- Bean & Cheese Burritos
- Lunchbox Freezer Cooking: 3-Ingredient Pumpkin Chocolate Chip Muffins (Day 2)
- Lunchbox Freezer Cooking: Mac N' Cheese Cups (Day 3)
- Lunchbox Freezer Cooking: Peanut Butter & Jelly Sushi (Day 4)
- Lunchbox Freezer Cooking: Chicken Broccoli Rice Cups (Day 5)
- Lunchbox Freezer Cooking: Homemade Pizza Lunchables (Day 6)
- Homemade Chicken Salsa Pockets
- Lunchbox Freezer Cooking: Mini Lasagnas (Day 8)
- Corn Dog Muffins
- Lunchbox Freezer Cooking: Allergen-Free Chocolate Crunch Bars (Day 10)
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25 Comments
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Anna says:
These look very yummy! I made some desserts to go with lunch :). I made the energy bites and pumpkin chocolate chip muffins.
I hope you do some holiday freezer cooking challenges. I would like to fill my freezer for the holidays!
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Kim says:
Hey, the salsa in your picture is from Vermont, where I am–that salsa is great. Not cheap though, maybe it’s cheaper there :o) Thanks for the idea as to what to do with my left over chicken that I’ll have tomorrow night!
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The Chicken Salsa Pockets look really yummy and I know they would be a big hit at our house too. I will be making these soon.
I made some Pumpkin Chocolate Chip Mini Muffins. Only thing is I did not have a cake mix so I made up my own then I realized all I had was canned butternut squash not pumpkin. But they turned out so good. I love it when a recipe turns out even when you have to change it up a bit.
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Rebekah Williams says:
YUM! (Editorial note: you left “pizza” in the “To serve” section) 😉
I just made the little lasagnas tonight, I left out the ricotta since I didn’t want to pay for it and I filled them with pepperonis, so they ended up more like pizzas than lasagnas. But delicious! We’ll see how they do thawed!
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I *knew* I was going to do that! And I even double-checked! 😉 Thanks so much for pointing it out so I could fix it. Lasagna cups are planned for tomorrow — unless I change my mind and make Corn Dog Muffins. 🙂
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Mmm! You know, I have a ton of leftover chili verde in the fridge and I think I’m inspired to make them into pockets tonight!
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Becky says:
Do you use all purpose flour or bread flour? I can’t ever get my pizza pockets quite right. I want thin crust, not a big, fluffy dinner roll with a dab of filling inside, which is what they always turn into. Yours look great, though, so I think I’ll try your crust recipe instead of my regular bread recipe.
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Jenny says:
This is a pathetic question, but is there any way to make these using some type of refrigerated dough or canned biscuits you can buy at the store? I like the idea of making pocket sandwiches, but I hate the idea of making my own dough. Maybe crescent rolls or something?
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holly says:
Is the temp correct, it says cook at 500*, I want to make sure before I make these.
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Diana says:
I just made these and they were great! I used half whole wheat flour and the dough still turned out terrific–nice and fluffy and it didn’t need to rise. Thanks!
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I tried these for dinner tonight, and they were GREAT! Thanks for the recipe! I even have left overs to send with my husband for his lunch tomorrow. 🙂
jclabough 
mirna 
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