Chicken, Cheddar, and Broccoli Homemade Hot Pockets

hot pockets
Leyla Shamayeva, MS, RD
Total Time: 50 min
Prep Time: 15 min
Cook Time: 35 min
Servings: 10 (half a hot pocket each)

Nutrition Highlights (per serving)

279 calories
18g fat
17g carbs
14g protein
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Nutrition Facts
Servings: 10 (half a hot pocket each)
Amount per serving  
Calories 279
% Daily Value*
Total Fat 18g 23%
Saturated Fat 5g 25%
Cholesterol 55mg 18%
Sodium 247mg 11%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Total Sugars 1g  
Includes 0g Added Sugars 0%
Protein 14g  
Vitamin D 0mcg 0%
Calcium 63mg 5%
Iron 1mg 6%
Potassium 293mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Like most packaged processed foods, hot pocket-style meals—those popular microwavable turnovers stuffed with cheese, meat, and veggies—pack in flavor alongside excess amounts of sodium. Halve the sodium content and keep your blood-pressure-friendly diet in check without compromising on the filling. These homemade hot pockets feature lean ground chicken, vitamin C-rich broccoli, and cheddar cheese, all mixed in a single bowl and baked on a single sheet for easy, breezy cleanup.


  • 10 5x5 puff pastry squares (1.2 ounces each)
  • 1 pound ground chicken, cooked
  • 1 garlic clove, grated
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 2 cups broccoli florets, riced
  • 1 cup shredded reduced-fat cheddar cheese
  • 1 large egg, beaten


  1. Preheat oven to 350F. Line a large baking sheet and set aside until ready to use.

  2. If you haven't already, cook the ground chicken in a skillet over medium heat.

  3. In a large bowl, combine chicken, garlic, salt, red pepper flakes, pepper, broccoli, and cheese. Mix well—use your hands!

  4. Arrange puff pastry squares on the lined baking sheet.

  5. Spoon half a cup of the mixture onto each of five puff pastry squares, pressing down into an even layer and leaving about a quarter-inch along the sides.

  6. Top each square with one of the remaining squares (the ones without the chicken mixture). Lightly stretch it out with your hands if it doesn't reach over the edges of the chicken mixture. Using a fork, press along the edges to crimp and seal the sides.

  7. Brush each square with egg wash.

  8. Bake until squares are cooked through, about 35 minutes.

Ingredient Variations and Substitutions

If you prefer, swap the chicken with a pound of 95 percent lean ground beef. The calorie count will only change by a few. Using 90 percent lean ground beef will increase the count to 290 calories per serving (half a hot pocket each).

Pizza dough can be used in place of the puff pastry. It just won't come out as flaky.

Cooking and Serving Tips

Buy pre-cut puff pastry squares if you can find them—they'll save you quite some time during prep. If they're not available, roll out a puff pastry sheet and cut out 10 5x5 inch squares.

You can mince the garlic or use a microplane grater—just watch your fingers!

Pulse the broccoli florets in a food processor to achieve the rice consistency. You can also use a knife to finely cut them down, but it'll take longer.

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