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Artichoke Chicken Pockets Recipe

Artichoke Chicken Pockets Recipe

You’ll have a hard time believing these hefty, pizza-crust pockets are light! Packed full of cheese, artichokes, chicken, spinach and fabulous flavor, they’re great even without the sauce and sure to become a family favorite. Awesome! Beverly O'Ferrall - Linkwood, Maryland
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:6 servings


  • 2 cups shredded cooked chicken breast
  • 2 cups thinly sliced fresh spinach
  • 1-1/4 cups shredded provolone cheese
  • 3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 2 teaspoons cornmeal
  • Marinara sauce, optional


  • 1. In a large bowl, combine the first six ingredients. Unroll pizza dough; cut into six 4-1/2-in. squares. Spoon 1 cup chicken mixture onto the center of each square; brush edges of dough with water. Fold one corner of each square over filling to the opposite corner, forming a triangle. Using a fork, crimp edges to seal.
  • 2. Sprinkle cornmeal over a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Place pockets in pan; prick tops with a fork. Bake at 425° for 12-15 minutes or until golden brown. Serve with marinara sauce if desired. Yield: 6 servings.

Nutritional Facts

1 each: 355 calories, 11g fat (5g saturated fat), 55mg cholesterol, 776mg sodium, 34g carbohydrate (4g sugars, 1g fiber), 27g protein Diabetic Exchanges: 2 starch, 3 lean meat, 1 fat.

Reviews for Artichoke Chicken Pockets

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gaforrest 100813
Reviewed Oct. 26, 2009

"These were very filling and flavorful! I, too, had a hard time fitting a whole cup of filling into each square. Guess next time I'll roll out the dough flatter or something. Otherwise, fantastic."

dboat 106252
Reviewed Oct. 20, 2009

"I love the flavor of this but I found it difficult to contain the amount of filling in the small amount of dough. I think you need to stretch the small squares of dough before filling them. They taste delicious."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.