Chicken Pockets

Ingredients and Weight:

• Boneless, skinless chicken breasts: 2 pounds (907 grams)
• Cream of chicken soup: 1 can (10.75 ounces)
• Frozen peas and carrots: 1 cup (120 grams)
• Puff pastry sheets: 1 package (2 sheets)
• Egg: 1, beaten
• Salt and black pepper: to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 25-30 minutes

Difficulty Level:

• 2

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut chicken breasts into small cubes and season with salt and pepper.
3. In a skillet, cook chicken over medium heat until browned on all sides.
4. Stir in cream of chicken soup and peas and carrots. Bring to a simmer and cook for 5 minutes, or until thickened.
5. Unfold puff pastry sheets and cut into 8 squares.
6. Place a spoonful of chicken mixture in the center of each square.
7. Fold up the corners of the pastry to form a pocket, pinching the edges to seal.
8. Brush pockets with egg wash and sprinkle with salt and pepper.
9. Place pockets on a baking sheet and bake for 25-30 minutes, or until golden brown.

Nutritional Information:

• Calories: 250 per pocket
• Protein: 20 grams
• Carbohydrates: 25 grams
• Fat: 10 grams

Dish Characteristics:

• Comforting and savory
• Flaky and golden pastry
• Creamy and flavorful filling

User Comments:

• "These chicken pockets are absolutely delicious! The filling is creamy and flavorful, and the pastry is light and flaky. I will definitely be making these again."
• "I love how easy these are to make. They're perfect for a quick and satisfying meal."
• "The kids loved these chicken pockets. They're a great way to get them to eat their vegetables."

Special Precautions and Tips:

• If you don't have puff pastry sheets on hand, you can use pie crust instead.
• To make ahead of time, assemble the pockets and freeze them unbaked. When ready to serve, thaw and bake as directed.
• Serve with your favorite dipping sauce, such as honey mustard or ketchup.