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Artichoke Chicken Pockets

 Artichoke Chicken Pockets
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
6 ServingsPrep: 20 min. Bake: 15 min.


  • 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


  • 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.
  • 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 pocket (calculated without marinara sauce) equals 355 calories, 11 g fat (5 g saturated fat), 55 mg cholesterol, 776 mg sodium,

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Artichoke Chicken Pockets (continued)

Nutritional Facts: 34 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.