Mini Chicken Parmesan Pockets

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When we were dating, Mathlete proudly announced he was going to make me chicken Parmesan for dinner one night. It is his go to Italian dish and he eats it pretty much anytime we go to an Italian restaurant. I decided to create a little twist on his old favorite to make it weeknight and even freezer friendly! Mini chicken parmesan pockets are perfect to make a batch of and then freeze. You can pull them out whenever you want them for an easy weeknight meal.

I tried pizza dough and pie crust with these. The results were mixed on which was the favorite {Mathlete liked the pizza dough…I preferred pie crust}. You can try them both and decide which works best for you.

Ingredients for Mini Chicken Parmesan Pockets:

2 cups diced, cooked chicken
1 tsp Italian seasoning
3/4 cup marinara sauce
1 cup shredded mozzarella cheese
1 package refrigerated pie crust or pizza dough
1 egg, lightly beaten

Let’s Make It:

1) In a bowl, combine chicken, Italian seasoning and marinara sauce.

2) On a flour dusted surface, roll out pie crust dough and cut into 8 inch circles. On half of each circle, spoon chicken mixture and top with cheese. Fold over and press seams with ends of fork to close. {If freezing, stop here and wrap in plastic wrap before placing in freezer.}

3) Preheat oven to 375 degrees. Spray baking sheet with nonstick cooking spray. Lightly brush tops of pockets with beaten egg and transfer to baking sheet. Poke a small hole in the top of each with a toothpick. Bake for 20 minutes or until golden brown.

These are the perfect size! We pair them with a salad for dinner but they would also make great appetizers for a party. I always keep a few of these in the freezer for when I need something easy to make for dinner.

Essential Items for this Recipe:

Mixing Bowl // Rolling Pin // Baking Sheet // Pastry Brush

Here are some other super easy dinner recipes to try:

Turkey Taco Biscuit Cups

Easy Mustard Chicken

Mini Chicken Parmesan Pockets

2016-01-10 20:35:47

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Ingredients

1. 2 cups diced, cooked chicken
2. 1 tsp Italian seasoning
3. 3/4 cup marinara sauce
4. 1 cup shredded mozzarella cheese
5. 1 package refrigerated pie crust or pizza dough
6. 1 egg, lightly beaten

Instructions

1. In a bowl, combine chicken, Italian seasoning and marinara sauce.
2. On a flour dusted surface, roll out pie crust dough and cut into 8 inch circles. On half of each circle, spoon chicken mixture and top with cheese. Fold over and press seams with ends of fork to close. {If freezing, stop here and wrap in plastic wrap before placing in freezer.}
3. Preheat oven to 375 degrees. Spray baking sheet with nonstick cooking spray. Lightly brush tops of pockets with beaten egg and transfer to baking sheet. Poke a small hole in the top of each with a toothpick. Bake for 20 minutes or until golden brown.

By Shannah @ Just Us Four

My Suburban Kitchen https://www.mysuburbankitchen.com/