Left Over Chicken Hot Pockets

Let’s do something next level with our leftovers!

Recipe by Monicia Horne



  • X2 cups left over roast chicken, shredded
  • 1 cup left over roast veggies, roughly chopped
  • ½ cup cream cheese
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 roll puff pastry, defrosted
  • 1 egg
  • 1 tbsp Clover Nolac milk

How To Chicken Hot Pockets

  1. Preheat the oven to 180C.
  2. Place the shredded chicken, veg and cream cheese in a saucepan and season with garlic powder, salt and pepper.
  3. Once the cream cheese has melted, set aside and allow to cool.
  4. On a floured surface, cut the pastry into squares. Spoon 2 tablespoons of the chicken mixture onto the one end of the pastry and fold over the pastry. Pinch the sides together to seal.
  5. Whisk the egg and milk together in a bowl and brush the pastry.
  6. Bake for 15-2- minutes, until the pastry is golden brown. Serve warm.