Chicken, Mushroom and Potato Pockets - Kraft Recipes Top
Comida Kraft
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Chicken, Mushroom and Potato Pockets

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12 servings

Tender chunks of chicken, potatoes and fresh mushrooms are wrapped in pizza dough and baked into golden-brown pockets in this easy, crowd-pleasing recipe.

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Make It

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  • Heat oil in large skillet on medium-high heat. Add potatoes; cook 10 min., stirring frequently. Add mushrooms; cook 3 to 5 min. or until tender, stirring occasionally. Stir in spinach. Remove from heat.
  • Heat oven to 400°F. Unroll 1 can of pizza dough onto lightly floured cutting board; cut into 6 pieces. Gently pat out each dough piece to 5-inch square. Repeat with remaining can of dough.
  • Mix cream cheese spread and garlic powder in large bowl until blended. Add chicken and potato mixture; mix well. Spoon onto dough squares, adding about 1/2 cup chicken mixture to each. Spread to within 1/2 inch of edges. Fold squares diagonally in half; press edges together to seal. Use sharp knife to cut 1 or 2 slits in top of each pocket. Place on baking sheet sprayed with cooking spray.
  • Bake 12 to 15 min. or until lightly browned.

Special Equipment Needed


Prepare using plain PHILADELPHIA Cream Cheese Spread.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 250
Total fat 9g
Saturated fat 3.5g
Cholesterol 25mg
Sodium 620mg
Carbohydrate 33g
Dietary fiber 2g
Sugars 5g
Protein 10g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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