Cheesy Chicken and Broccoli Pockets

Cheesy Chicken and Broccoli Pockets

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"Your kids will love to wrap their hands around these delicious chicken and broccoli pockets! Refrigerated pizza crust forms the pockets that hold a hearty filling made with Cheddar cheese soup, fresh broccoli, cooked chicken and shredded cheese. They're so easy to prepare and the taste is simply irresistible."
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40 m servings 484 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 76.4g
  • 25%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 1142 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat the oven to 400 degrees F. Spray a baking sheet with the cooking spray. Stir the soup, broccoli, chicken and cheese in a medium bowl.
  2. Unroll the crust on the work surface and cut in quarters. Spoon about 1/2 cup chicken mixture on one side of each. Fold the crust in half over the filling. Pinch the edges to seal. Using a sharp knife, cut small slits in the tops of the pockets. Place the filled pockets onto the baking sheet.
  3. Bake for 20 minutes or until the crust is golden brown. Let the pockets cool on the baking sheet on a wire rack for 5 minutes.