Curried Chicken Pockets

  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 4 servings
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1 tablespoon vegetable oil, plus more for brushing

1 shallot, finely chopped

3/4 teaspoon curry powder

1/2 teaspoon grated peeled ginger

1 clove garlic, grated

1 cup shredded rotisserie chicken (skin removed)

1/4 cup frozen peas, thawed

1/4 cup plain low-fat yogurt

2 tablespoons chopped fresh cilantro

1 teaspoon fresh lime juice

Kosher salt

All-purpose flour, for dusting

1 (11-ounce) tube refrigerated French bread dough

1 large egg


  1. Heat the vegetable oil in a medium skillet over medium heat. Add the shallot, curry powder, ginger and garlic and cook until the shallot is slightly softened, about 2 minutes. Stir in the chicken. Remove from the heat and stir in the peas, yogurt, cilantro, lime juice and salt to taste; let the mixture cool completely.
  2. Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets (see Cook's Note).
  3. Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

Cook’s Note

How to Make Dinner Pockets 1. Cut the dough into 4 pieces. Roll each piece into a 6-by-8-inch rectangle on a floured surface. 2. Put one-quarter of the filling in the center of each dough rectangle, pressing it together. 3. Fold the 2 shorter sides of the dough over the filling, stretching the dough to cover. 4. Fold in the 2 long sides of the dough like a burrito. Pinch the edges to seal.

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