If you’re after something fun, easy, and irresistibly tasty, these Pesto Chicken Hot Pockets are a perfect choice. I previously shared a classic homemade hot pocket recipe, and I wanted to explore another one of my favourite flavour combinations — tender chicken, bright pesto, and a simple, delicious dough.
Keep it easy.
One of the best things about this recipe is how quick it comes together. Using a store-bought rotisserie chicken keeps prep time to a minimum and lets you focus on the dough. If you have cooked chicken breasts or thighs in the freezer, those work equally well. The idea is to spend less time on cooking the filling and more time perfecting the pocket dough for great texture and flavour.
The perfect dough for Pesto Chicken Pockets
This dough is one of my favourites: easy to make and delicious. Greek yogurt gives it a pleasant richness and a little tang that complements the filling.
Ingredients for the dough:
– 3 cups Greek yogurt
– 3 cups flour
– 3 tbsp baking powder
– 2 tsp salt
Tip: Mix the flour, salt, and baking powder thoroughly before adding the yogurt. This helps distribute leavening and seasoning evenly so the dough rises and tastes consistent.
Tips on nailing it
Season the filling well. Before you assemble, taste the filling and adjust salt, pepper, and any other seasonings. The pesto, parmesan, and chili flakes all contribute to the final flavour — balance them so every bite is seasoned.
Chop the chicken uniformly. Cut the chicken into evenly sized pieces so the filling is consistent. Uniform pieces make every bite balanced and help the pockets cook evenly.
Don’t overcrowd the pan. Cook the pockets in small batches so they brown evenly. Aim for two to three pockets per pan depending on size so each one gets even heat and attention.
Other recipes to check out
If you enjoyed these Pesto Chicken Hot Pockets, you might also like some of these other easy, flavourful recipes from the same kitchen.
Sheet pan Quesadilla
DIY Pizza Pockets
Recipe
Pesto Chicken Hot Pockets
Ingredients:
- 1 Rotisserie Chicken Pulled and chopped into bite sized chunks
- 1 1/2 cups Spinach Rinsed and chopped
- 1/2 to 3/4 cup Pesto
- 1 tsp Chilli flakes
- 1/4 cup Shaved parm
For the dough
- 3 cups Flour
- 3 cups Greek Yogurt
- 3 tbsp Baking Powder
- 2 tsp Salt
Instructions:
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In a large bowl, combine the chopped chicken, spinach, pesto, chili flakes, and parmesan. Mix well by hand, then chill the filling briefly while you make the dough.
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In a separate bowl, stir together the flour, Greek yogurt, baking powder, and salt. Use a wooden spoon at first, then turn the mixture onto a lightly floured surface and knead until the dough is smooth.
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Divide the dough into 8 equal pieces and roll each into a ball.
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Flatten each ball of dough and add about 3 tablespoons of the pesto-chicken mixture to the centre. Fold the dough over and seal the edges, then gently flatten into a disc or puck shape.
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Heat a pan over medium-low heat and cook the pockets in batches. Cook each side for about 7–10 minutes, watching the temperature so they brown without burning. Take your time to ensure even cooking.
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After roughly 15–20 minutes of cooking, remove the pockets from the pan and serve warm. Enjoy!
Enjoy!
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