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Alfredo Chicken Pockets

Puff pastry pockets filled with a savory blend of chicken, mushrooms, broccoli, and Alfredo sauce.
Servings 3 Pastries
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins


  • Baking Sheet
  • Pastry Brush


  • 1 Sheet Puff Pastry
  • ¼ Cup Alfredo Sauce
  • ½ Cup Broccoli
  • ½ Cup Mushrooms
  • 1 Cup Chopped Chicken
  • ½ Cup Shredded Cheddar
  • 1 Egg
  • ½ Tsp Salt
  • ½ Tsp Pepper
  • ½ Tsp Garlic Powder
  • ½ Tsp Onion Powder


  • Prepare your ingredients. Chop your veggies and chicken. Thaw puff pastry according to box instructions.
  • Preheat oven to 400°F.
  • Add mushrooms and broccoli in a small saucepan with a bit of oil. Place over medium heat and stir to coat.
  • Add a couple tablespoons of water and steam until the broccoli is bright green, about 3-4 minutes.
  • Remove veggies from pan and place on paper towel to drain excess moisture.
  • Add two tablespoons of oil to a pan and add the chicken. Add the spices and cook until done, about 5-6 minutes.
  • Drain the chicken. Then, add the chicken and veggies to the Alfredo sauce and stir together.
  • Cut the puff pastry into six rectangles. I rolled mine out slightly to make larger pastries, but this isn't required.
  • Spoon filling onto three of the pastry rectangles. Aim for about a tablespoon or two, but how much you add depends on how large your pastries are. Leave enough space around the edges for sealing the pastry.
  • Top the filling mounds with shredded cheddar.
  • Place a bare rectangle over top of a topped rectangle. Using a fork, press the edges to seal around them.
  • Beat the egg and brush it on the sealed pastry as an egg wash.
  • Bake until golden, about 15-20 minutes.
Course: Main Course
Cuisine: American
Keyword: Chicken, Puff Pastry