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Home » Appetizers » Honey Mustard Chicken Pockets with Creamy Honey Mustard Dip

Honey Mustard Chicken Pockets with Creamy Honey Mustard Dip

Created: September 26, 2016 Updated: November 16, 2020 by lyuba 35 Comments

20.2K shares
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Amazing chicken pockets snack that kids and adult will adore. Flaky puff pastry filled with cheese and juicy chicken that was cooked in honey Dijon sauce.

Chicken Pockets on top of lettuce on a plate collage

Honey Mustard Chicken Pockets

I tried something a little bit different with chicken the other day. I don’t marinade my chicken often but I thought I’d try something new. Kraft came out with a new product called Anything Dressings. These dressings can be used on more than just salads, hence the name “Anything Dressing”. Since I can do a lot of different things with this dressing, I decided to make a marinade and a dipping sauce for my appetizer idea.

I wanted to make some Honey Dijon chicken and then I thought that I would take it a step further and wrap it in puff pastry. I went on Kraft website to see what kind of verity they have and decided on Honey Dijon and Honey Mustard.

When I actually got to WalMart, they didn’t have Honey Dijon so I made my own variation. There will also be live demos in WalMart stores all over the county during the month of September, make sure to catch one at your store and try the new Kraft Anything Dressings. My store didn’t have that demo yet but I am looking forward to it.

horizonal photo collage chicken in a white bowl with honey mustard on it next photo chicken in a cast iron pan

How to make chicken pockets

How to make chicken pockets:

In a medium mixing bowl, combine Kraft Honey Mustard Anything Dressing, Dijon mustard, crushed garlic, salt, and pepper. Mix well.

Mix the chicken tenders into the marinade, make sure that all tenders are well coated. Let it sit for about 30 minutes.

Preheat oven to 400 while preparing the chicken pockets.

Preheat the cooking pan over medium heat and add some oil. Add chicken tenders to the pan. Cook until all the tenders are fully done.

Shred tenders with two forks. Mix in shredded chicken and shredded Monterrey Jack.

Cut each sheet of pastry into 9 equal squares (18 in all). Divide the chicken and cheese mixture between the pastry squares. Lightly rub the edges of the squares with water and pinch the edges together to form a triangle pocket. Repeat with all 18 pockets.

Whisk the egg and a little bit of salt together and brush the pastries with egg mixture.

Bake the chicken pockets for about 13-15 minutes (until golden brown).

Combine the dip ingredients together and serve with the pastries.

(If you have leftover chicken, use it in sandwiches and wraps. )

8 triangular shaped honey dijon chicken pockets on a bed of lettuce on white plate with a small sauce bowl in background filled with honey dijun dressing

Honey Mustard Chicken Pockets with Creamy Honey Mustard Dip

Delicious chicken pockets made in puff pastry and filled with cheesy honey mustard chicken.
Print SaveSaved! Rate
Course: Appetizer
Cuisine: American
Keyword: chicken pockets, honey mustard chicken, pastry, snack
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 18 mini chicken pockets
Calories: 217kcal

Ingredients

  • 13 small chicken tenders (about 1.25 lbs)
  • 3/4 cup Honey Mustard Dressing
  • 1 tbsp Dijon mustard
  • 2 garlic cloves
  • salt pepper
  • 1 tbsp vegetable oil
  • 1/2 cup shredded Monterrey Jack ckeese (little more if you wish)

Hand pies:

  • 2 sheets of puff pastry
  • 1 small egg
  • salt

Dip:

  • 6 tbsp Honey Mustard Dressing
  • 2 tbsp sour cream
US Customary - Metric

Instructions

  • In a medium mixing bowl, combine Kraft Honey Mustard Anything Dressing, Dijon mustard, crushed garlic, salt and pepper. Mix well.
  • Mix the chicken tenders into the marinade, make sure that all tenders are well coated. Let it sit for about 30 minutes.
  • Preheat the oven to 400.
  • Preheat the cooking pan over medium heat and add some oil. Add chicken tenders to the pan. Cook until all the tenders are fully done.
  • Shred tenders with two forks. Mix in shredded chicken and shredded Monterrey Jack.
  • Cut each sheet of pastry into 9 equal squares. Divide the chicken/cheese mixture between the pastry squares. Lightly rub the edges of the squares with water and pinch the edges together to form a triangle pocket. Repeat with all 18 pockets.
  • Line a baking sheet with parchment paper and place chicken pockets about an inch apart.
  • Whisk  egg and a little bit of salt together and brush the pastries with egg mixture.
  • Bake chicken pockets for about 13-15 minutes (until golden brown).
  • Combine the dip ingredients together and serve with the pastries.

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 217kcal | Carbohydrates: 12g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 143mg | Potassium: 156mg | Vitamin A: 65IU | Vitamin C: 0.6mg | Calcium: 31mg | Iron: 0.9mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

chicken pockets on a bed of lettuce on a white plate

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Disclosure: This post has been compensated as part of a social shopper insights study for Collective Bias™ and Kraft. All the photographs and opinions are my own!

Originally published on Will Cook For Smiles on September 26, 2012.

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

20.2K shares

Filed Under: 30 Minute Meals, Appetizers, Chicken, Super Bowl Recipes Tagged With: pastry, snack

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Kathy Mormino says

    October 4, 2012 at 5:45 pm

    These look amazing!!

    Hello, new
    follower here! I would love to have you link up with my Clever Chicks Blog Hop
    this week!

    http://www.the-chicken-chick.com/2012/09/clever-chicks-blog-hop-2-featured-post.html

    I hope to
    see you there!

    Cheers!

    Kathy

    The Chicken
    Chick

    Reply
  2. Marissa says

    October 6, 2012 at 12:51 am

    This looks absolutely delish! I can’t wait to try it (:

    Reply
  3. Ashley Turner Sears says

    October 7, 2012 at 8:39 pm

    These look absolutely amazing!

    Reply
  4. The Deal Fanatic says

    October 8, 2012 at 6:33 pm

    A must for my pinterest and a must for me to take! Yum.

    Reply
  5. Cynthia B. says

    December 29, 2014 at 11:22 am

    Love this recipe! I clicked on the Subscribe Here button at the top, but got the message to let you know it isn’t working. I would love to subscribe. If possible, please send me a link via email. Thanks!

    Reply
    • lyuba says

      December 29, 2014 at 1:30 pm

      Thank you so much for letting me know, Cynthia!! It should be fixed now.
      Here is the link just in case: http://mad.ly/signups/128898/join
      Thank you!

      Reply
      • Cynthia B. says

        December 29, 2014 at 2:26 pm

        Thank you!

        Reply
  6. Lisa J says

    April 24, 2015 at 11:00 am

    I guess it’s just me because I read all the comments & nobody else asked……….how much chicken, like is it a pound or more or less? When you say 3 tenders, I’m picturing skinny strips of chicken as in that would be one serving. Are you saying it should be 3 chicken breast halves, boneless & skinless?

    Reply
    • Mary says

      July 21, 2018 at 6:18 pm

      I saw that too, Lisa, and wondered the same thing. It has to be more than 3 tenders. I’m watching for a reply.

      Reply
      • lyuba says

        August 4, 2018 at 12:01 pm

        Hi Mary and Lisa!
        Thank you so much for bringing it to my attention! I believe it was a typo. It’s a very old recipe but I think it’s supposed to be 13 chicken tender. (The skinny strips as you mentioned, Lisa.) And, you can actually use both sheets of puff pastry that comes in the pack because it should be enough filling for both. So you can make 18 little pies.
        I’m so sorry about that and sorry that it took so long for me to notice the typo!

        Reply
  7. Stephanie says

    February 2, 2021 at 8:09 am

    So one sheet is considered to be half the package of philo dough? One package has many very thin sheets but it’s considered one?

    Reply
    • Lori Deeter says

      February 23, 2021 at 8:59 pm

      Stephanie, the recipe calls for puffed pastry, not philo dough. Two separate types of dough. The puff pastry can be found in the same refrigerated section as the filo dough! Pepperidge Farm makes some. It is labeled puff pastry sheets! Hope this helps.

      Reply
  8. Laura says

    August 5, 2021 at 5:25 pm

    I just made them and had about 3/4 of the chicken left over. The squares are small and only use a small amount of chicken

    Reply
  9. sheila doiron says

    May 21, 2022 at 3:23 pm

    what is honey mustard dressing ,i am not familiar with it

    Reply
    • LyubaB says

      May 23, 2022 at 10:13 am

      Hi Sheila, you can find it with the salad dressings at your grocery store. It is a sweet mustard-based dressing.

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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