Chicken Ranch Veggie Pockets
Chicken Ranch Veggie Pockets are a delectable and easy-to-make dish that combines tender chicken, fresh vegetables, and creamy ranch dressing enveloped in flaky puff pastry. Perfect for family dinners or entertaining guests, these pockets offer a burst of flavor with every bite. With simple ingredients and straightforward steps, you’ll impress everyone at the table while enjoying minimal kitchen fuss.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 6 pockets 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup diced bell peppers (mixed colors)
- ½ cup diced red onion
- 1 cup shredded cheese (cheddar and mozzarella blend)
- ½ cup ranch dressing
- 2 sheets puff pastry (thawed)
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Dice chicken into bite-sized pieces. Sauté in olive oil over medium heat until golden brown. Season with salt and pepper.
- Add bell peppers and red onion to the skillet; cook until softened.
- Stir in ranch dressing and simmer for a few minutes.
- Roll out puff pastry on a floured surface; cut into 4×4 inch squares.
- Spoon filling onto one half of each square. Fold over to seal edges with a fork.
- Place on a parchment-lined baking sheet, brush with olive oil, and bake for 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: You can substitute chicken with turkey or tofu for variation. Add greens like spinach or kale for extra nutrition. For a crispy texture, ensure the pastry is cold before rolling.