Make-Ahead Chicken Broccoli Pockets

These pockets make a perfect grab-and-go lunch for kids and adults alike. Simply batch-prep and freeze for convenience.

Make-Ahead Chicken Broccoli Pockets

Make-Ahead Chicken Broccoli Pockets


  • 12 ounces rotisserie chicken, torn into small pieces
  • 1 bunch broccoli, cut into small florets
  • 1 bell pepper, diced
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons olive oil
  • Kosher salt and black pepper
  • 8 ounces mozzarella cheese, shredded
  • 1 1/2 pounds pizza dough, room temperature
  • All-purpose flour
  • Ranch dressing, for serving


  1. Heat oven to 425 degrees. On a large rimmed baking sheet, toss the broccoli, bell pepper and garlic with the oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Roast, tossing once, until the broccoli is tender, about 25 to 20 minutes; let cool.
  3. Transfer to a medium bowl, add the mozzarella, and toss to combine.
  4. Divide the dough into 8 pieces. On a lightly floured surface, roll and stretch each piece into a 7-inch circle.
  5. Dividing evenly, spoon the broccoli mixture onto one side of each round (about 1/2 cup each), leaving a 1/2 inch border. Dot the border with water, fold the dough over to form a semicircle, and press firmly to seal.
  6. Place the pockets on a parchment-lined baking sheet and cut several slits in each. Bake pockets until golden brown, 20 to 35 minutes. Serve with ranch dressing.
No Comments Yet

Leave a Reply

Your email address will not be published.

Social media & sharing icons powered by UltimatelySocial