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Baked stuffed chicken pockets sliced open with melted cheese and greens inside

Stuffed Chicken Mince Pockets

Juicy chicken pockets with a molten center and crisp edges.

Total: 40 minActive: 30 minDifficulty: MediumYield: 4 pocketsTemp: 425°F

Timing: 40 mins

ItalianChickenDinner

Key move

Seal like you mean it, then rest before slicing so the filling doesn't spill out.

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The Setup

  • Cutting Board
  • Chef's Knife

The Mise en Place

5 of 8

Your prep station before cooking begins

Chicken (0/4)

680 gground chicken
1 tspkosher salt
½ tspblack pepper
1 tspgarlic powder

Bind (0/2)

1 eachegg

My filling is spilling out when I slice the pockets, even after resting them.

Ah, that tells me the seal on your pockets wasn't quite tight enough when you formed them.

These chicken pockets are falling apart when I try to flip them in the oven!

Don't let them get the better of you! This usually happens if the chicken mixture wasn't quite cohesive enough, or if those seals weren't pressed firmly. Give the mixture a good sq…

Chef's Notes

Tip

Chill the formed pockets 10 minutes if sealing feels tricky.

substitution

Swap mozzarella for feta; swap spinach for chopped herbs.

The Method

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