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Savory Chicken Cheddar Pockets

Experience a delightfully cheesy and meaty bite with these Savory Chicken Cheddar Pockets. They're packed with tender chicken, crispy bacon, and cheddar cheese enclosed in a delicious low-carb almond-coconut flax dough. Perfect for quick lunches or filling dinners. This recipe will make 6 servings, ...
2
1 hr
TOTAL TIME
585
CALORIES
$1.60
PER SERVING
Savory Chicken Cheddar Pockets
Ingredients
13 INGREDIENTS
6 SERVINGS
Ground Flaxseed
6 tbsp ground flaxseed
Rotisserie Chicken
2 cups rotisserie chicken
shredded
Sour Cream
2 tbsp sour cream
Almond Flour
6 tbsp almond flour
Shredded Cheddar Cheese
1 cup shredded cheddar cheese
Bacon
4 slices bacon
cooked and crumbled
Mayonnaise
2 tbsp mayonnaise
Low Moisture Mozzarella Cheese
8 oz low moisture mozzarella cheese
shredded
Cream Cheese
2 oz cream cheese
room temperature
Egg
1 large egg
lightly beaten
Coconut Flour
6 tbsp coconut flour
Egg White
1 whole egg white
beaten
Parmesan Cheese
2 tbsp parmesan cheese
grated
Directions
10 STEPS
15 min
PREP TIME
45 min
COOK TIME
1 hr
TOTAL TIME
1
Preheat your oven to 350°F (175°C). Line a baking tray with a baking sheet.
2
In a large bowl, combine the shredded rotisserie chicken, shredded cheddar cheese, crumbled bacon, sour cream, and mayonnaise until they're well mixed.
3
In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Heat this mixture in the microwave for 60 seconds.
4
Stir the cheese mixture. If not fully melted, heat again for 30-second intervals, stirring between each, until it's completely melted.
5
To the melted cheese mixture, add the beaten egg, almond flour, coconut flour, and ground flaxseed. Stir or use a stand mixer with the dough hook attachment until fully incorporated.
6
Divide the dough into three equal parts. Flatten each part into a rectangle on the prepared baking tray.
7
Divide the chicken filling among the dough rectangles, spreading it evenly on each piece.
8
Fold the edges of the dough over the filling, pressing the ends together to form a pocket.
9
Brush the pockets with the beaten egg white and sprinkle with grated parmesan.
10
Bake the pockets for 45 to 50 minutes in the preheated oven, or until they are golden brown.
Health Info
Macros
12g
CARBS
43g
FAT
38g
PROTEIN
Allowed on these diets
GLUTEN FREE
LOW CARB
Contains these allergens
SOYBEANS
MILK
EGGS
TREE NUTS