Chicken Alfredo Pizza Pockets

3 X PAR JOUR Relache2023 Pizzas pochettes au poulet Alfredo lr

In collaboration with
Trois fois par jour

6 and more Portions
20 min Prepping
50 min Cooking
Recipe Easy


  • 2 store-bought roll-out puff pastry or pizza doughs
  • 1 cup grated mozzarella cheese

For the filling

  • 6 Exceldor chicken thighs, cut into cubes
  • 2 tbsp vegetable oil
  • 1 garlic clove, chopped
  • 1 tbsp fresh oregano, chopped
  • ¾ cup cream cheese
  • ½ cup cooking cream 35%
  • ½ cup grated Parmesan cheese
  • Salt and pepper, to taste


Click the steps to erase them.

  1. In a skillet, over medium-high heat, fry the chicken in vegetable oil for 3 to 4 minutes, until golden brown. Add the garlic and oregano and continue cooking for 1 minute.
  2. Add in the rest of the ingredients for the filling, simmer over low heat for 20 minutes, stirring occasionally.
  3. Preheat the oven to 350 °F and place the grill in the centre. Line a baking sheet with parchment paper or a reusable non-stick grill mat.
  4. On a work surface dusted with flour, lower the pizza doughs, and cut each dough into 4 squares.
  5. Spread the filling in the centre of the 8 squares of dough, cover with mozzarella, then close the dough on itself to form triangles. With a fork soaked in water, crush all sides of each triangle to seal them tightly.
  6. Place on the baking sheet, then bake for about 30 minutes, until the pizza pockets are golden brown.