Chicken Cordon Bleu Pockets recipe – easy and delicious chicken recipe with a great product hack using tart shells for filling pockets

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Chicken Cordon Bleu Pockets

You might have noticed the recipe video I shared on Facebook. This short video lists all the ingredients and steps to take, to make Chicken Cordon Bleu Pockets. Simply use thawed Tenderflake Tart Shells as top and bottom envelopes for the mixture.

After baking you have tasty chicken cordon bleu inside a flaky pocket. So delicious! My kids asked for seconds of this one, and that’s when I know I have a winner of a recipe.

For us as a meal, or using small tart shells and turning it to an appetizer to impress – this is one recipe you’ll want to make time and again.

If you’d like another yummy recipe using Tenderflake products check out my Pumpkin Pie Turnovers with cream cheese frosting.

It’s another recipe I developed for the Tenderflake Test Kitchen which uses Tenderflake Rolled Puffed Pastry Sheets, easy-to-use flaky sheets of pastry made from simple ingredients developed to give that classic homemade taste.

Both of these recipes feature that flaky crust which is so comforting!

Chicken Cordon Bleu Pockets

Chicken Cordon Bleu Pockets recipe – easy and delicious chicken recipe with a great product hack using tart shells for filling pockets

4.67 from 3 votes

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Course: Main Dishes

Cuisine: American

Author: Tammi

Ingredients

1 cup diced cooked chicken
3/4 cup diced cooked ham
1/2 cup chopped green onion
2 oz . softened cream cheese
1/3 tsp garlic powder
1 package Tenderflake Tart Shells {12 total}
6 slices swiss cheese
1 egg (beaten for wash)

Instructions

Preheat oven to 350°
In a bowl combine the chicken, ham, green onion, cream cheese and garlic powder. Stir to combine.
Place 6 thawed Tenderflake Tart Shells on a cookie sheet.
Add about 4 tbsp of the mixture inside each tart shell, and top each with swiss cheese.
Wash rim of each tart shell with beaten egg.
Remove 6 thawed tart shells from foil and place (upside down) on top of each filled shell. Press down gently to seal.
Brush tops of each with egg wash.
Bake for 25-30 minutes.
Enjoy!