Chicken Broccoli Cheddar Hot Pocket Recipe

This homemade hot pocket recipe is delicious anytime – but would be great frozen, thawed overnight, and then reheated the next day for lunch.

These crispy, golden-brown pockets are filled with tender chicken, broccoli, and gooey cheddar cheese, all wrapped up in a warm, flaky crust.

Perfectly portable and bursting with flavor, these hot pockets are sure to be a hit with the whole family.

Best of all, they can be made ahead of time and reheated for a quick and satisfying meal anytime.

Be sure to check out the rest of our lunch recipes, too!

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Homemade Chicken Cheddar Broccoli Hot Pocket Recipe | Mommy Evolution

And if you’re looking to make a hot pocket in your air fryer, try these air fryer hot pockets.

Chicken Broccoli Cheddar Hot Pocket Recipe


Take two large chicken breasts, season well to taste with salt, pepper, seasoning salt, garlic powder, onion powder, and a bit of dry mustard if you like that kind of thing!

Bake at 350 until the chicken is cooked through.

I like to bake my chicken up on wire racks on a cookie sheet.

I find they cook more evenly, and keeping them out of their own liquid makes the breast more appealing overall.

It won’t hurt to cook them directly on a baking sheet though.

When I check the breasts to see if they are done, often times I will cut them in half to allow the middle to cook through more quickly without drying out the rest of the breast.


To make 4 of these pockets you need bread dough, which you can make yourself. (Here’s a good recipe.) 

You can use pre-made dough from the freezer or refrigerated section, but it’s easy to make your own!

Just make sure the dough has gone through its first rise and has been punched down.

Next grab a handful of the dough and press it out into a rectangle on a well-floured surface.

Using a rolling pin, roll it out into a thin rectangle, approximately ¼ inch thick.

Spread 1-2 tsp of cream cheese over the middle section of the dough, and then spread 1ish Tablespoons of homemade alfredo sauce on top of the cream cheese.

Jarred Alfredo is also okay for this.

You don’t want to make it TOO saucy or the dough near the sauce won’t cook properly.

Top the sauce mixture with some diced chicken, steamed broccoli, and cheddar cheese.

Homemade Chicken Cheddar Broccoli Hot Pocket Recipe | Mommy Evolution

Next fold the two ends up over the filling mixture.

Homemade Chicken Cheddar Broccoli Hot Pocket Recipe | Mommy Evolution

Now fold the other ends up and over the filling mixture, covering completely.

Wet your fingers and gently wet the pieces of dough that you will be sealing together and pinch the seams to seal completely.

Homemade Chicken Cheddar Broccoli Hot Pocket Recipe | Mommy Evolution

If any part of the outside of the dough is overly sticky, sprinkle it lightly with flour.

Flip over and placed on a baking sheet that’s been sprayed lightly with cooking spray.

I like to line my baking sheets with tin foil for an easier clean-up.

Non-stick foil is great for this! Then there is no need for cooking spray.

Using a pastry brush, lightly brush the tops of the pockets with a mixture of olive oil, garlic powder, parsley, and salt.

Cut a small steam vent in the center, and let rise in a warm, draft-free place for approximately 30 minutes.

Bake these in a preheated 400 degree oven for about 20-25 minutes, or until golden brown.

Brush again with your seasoned oil if desired.

Homemade Chicken Cheddar Broccoli Hot Pocket Recipe | Mommy Evolution

Homemade Chicken Cheddar Broccoli Hot Pocket Recipe | Mommy Evolution

Homemade Chicken Cheddar Broccoli Hot Pocket Recipe | The Jenny Evolution

Chicken Broccoli Cheddar Pocket

Yield: 4
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Freshly baked sandwich pocket straight from your own oven!


  • 1/2 batch, or approx. 4 cups bread dough
  • 2 large boneless chicken breasts
  • 2 cups steamed broccoli
  • 1 - 2 oz cream cheese
  • 1/4 - 1/2 cup alfredo sauce
  • 1 - 2 cups cheddar cheese
  • various seasonings
  • 1/2 cup olive oil
  • Pre-made bread dough (in the refrigerator or freezer section)


  1. Season and bake chicken breasts in a 350 degree oven until no longer pink in center. Dice chicken and set aside.
  2. Roll out a handful of bread dough into a 1/4 inch thick rectangle.
  3. Spread 1-2 tsp of softened cream cheese over dough.
  4. Add 1-2 Tbsp of alfredo sauce over the cream cheese.
  5. Top with 1/2 cup diced chicken, 1/4 cup steamed chopped broccoli, and 1/4 - 1/3 cup cheddar cheese.
  6. Fold up ends of dough over the filling mixture. Fold other ends up and over and seal seams shut using a bit of water if necessary.
  7. Place seam side down on a prepped baking sheet, cut a small steam vent in the top, and let rise for about 30 minutes in a warm, draft-free place.
  8. Bake at 400 degrees until golden brown, about 20-25 minutes. Brush with oil mixture again after baking if desired.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 696Total Fat: 58gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 135mgSodium: 597mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 36g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

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    1. These look delicious and I have broccoli coming out of my garden now! Looks like I have dinner planned for one night this week. Thank you 🙂

    2. Homemade hot pockets, that sounds so good! Pinning for later – I haven’t had hot pockets in so long because I try to buy less processed foods now – but this would be such a good way to change things up in the kids’ lunch box too!

    3. Now, doesn’t that look tasty! Thanks for sharing at the #HomeMattersParty – we’re looking forward to what you have to share next week. 🙂

      Life With Lorelai

    4. Do you know can these be made in a large batch and frozen then baked? Or would it be better to bake the. Freeze and just reheat from freezer? Thxs.

      1. To be honest, I’m not sure how they would be frozen and then baked later. I’m guessing they won’t hold their shape when the dough is raw (and I don’t know how the dough would do at baking from a frozen state), but if you do try it that way, please let me know how they come out!

        If I was going to make a lot of these, I would bake them and then freeze them. But that’s just the way I would do it.

    5. I need to go to bed, because I am getting very hungry here. Thanks for sharing at Over The Moon Party. Hope you come back next week so I can stop by again. I hope you will stop by Thursday Favorite Things tomorrow.

    6. Yummy! I am going to make these for our Saturday lunch. I actually think this meal might fall under the category of making everyone happy at the table, which means I don’t have to make separate meals for the kiddos. Thank you for sharing!

      Lisa at Dreams and Caffeine

    7. Your Chicken Broccoli Cheddar Hot Pocket looks awesome, I just pinned it! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday!
      Come Back Soon,
      Miz Helen

    8. I love that I could make these ahead and stick them in my kid’s lunchbox. Thanks for joining this weeks Creative K Kids’ Tasty Tuesday. I look forward to seeing what you share next week!

    9. These look delicious and perfect for a week-end when the grandchildren are visiting. I’ll be Pinning your post so I reference in the future. Thanks for sharing on Sunday’s Best.

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