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Cheesy Chicken Pockets
Prep Time:
8 minutes
Cook Time:
25 minutes
8 servings

1/2 Tbsp. H-E-B Extra Virgin Olive Oil

1 small yellow onion, thinly sliced

1 pkg. (16 oz.) frozen broccoli & cauliflower florets

8 whole wheat reduced fat canned biscuits

3 H-E-B Fully Cooked Seasoned Chicken Breast Fillets, thawed

1/2 c. H-E-B 2% Reduced Fat Shredded Cheddar Cheese


Heat oven to 400°F and line two cookie sheets with aluminum foil.
Set aside.
Heat a medium-sized skillet to Medium- High and add olive oil. Saut&ea
cute; onions until soft. Add 1 1/2 cups frozen broccoli and cauliflowe
r to skillet, cover and allow vegetables to steam 5–8 minutes.
While vegetables are steaming, roll biscuit dough into circles, about
the size of a corn tortilla. Arrange on cookie sheets and set aside.
Once vegetables are steamed, dice chicken fillets, add to the skillet
and warm through. Reduce heat to Low.
For each pocket, place a heaping spoonful of filling into center of ro
lled out biscuit dough and sprinkle with 1 Tablespoon of cheese. Fold
one side of dough over the filling and pinch seam closed with a fork t
o form a half circle shaped pocket.
Bake 12 minutes or until golden brown. Allow 2 minutes to cool before

Nutritional Information

Serving size: 1 pocket, Calories: 268, Total Fat: 10g, Saturated Fat:
2.6g, Sodium: 773mg, Carbohydrates: 30g, Dietary Fiber: 2.5g, Protein
: 20g


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