Chicken and Mushroom Pockets

I struggle with things to take to work for lunch. I need something that doesn’t involve knives and forks and is quick and easy to eat. My mom found a recipe a few years ago and over time we have tweaked it to become our own.These are Chicken and Mushroom Pockets.

These delicious little pockets are easy to make and are great for lunchboxes.

1 roll Phyllo Pastry
500g Chicken breast cut up into bite size peices
500g Portobello Mushrooms, sliced
2 Leek Stalks, sliced
4-6 Spring onions Sliced
4 Tbsp Greek Style Yogurt (or plain Double Cream)
1 tsp Dijon Mustard
50g Grated Cheese (we use Gouda, but you can use Chedder or whatever tickles your fancy)
1/2 tsp Crushed Garlic 
Some butter
Some oil
Salt and pepper
Some Milk


  1. In a large pan, Saute the mushrooms and leeks in some butter until tender. Season with Salt and pepper. Once tender, put in a bowl and keep aside.
  2. Add some oil to the same pan. Cook the chicken pieces until cooked.
  3. Add the Mushrooms back to the pan. 
  4. Add the garlic, yogurt, mustard and cheese and stir until all mixed.
  5. Add The Spring onions.
  6. Allow to cook on a low heat for 5 min, then take off the heat.
  7. Heat the oven to 180C. Cut the Phyllo pastry Sheets in to QuartersChicken and Mushroom Pockets
  8. Take one Sheet and brush with milk. Place another sheet on top. Repeat once more.
  9. Place some Filling as shown below
    Chicken and Mushroom Pockets
  10. Fold in the sides and roll up. Brush the end with milk before closing so the pocket won’t open while cooking.
  11. Once you have rolled all your pockets, place them on a baking sheet and brush with milk.
  12. Bake in the oven for 15 minutes or until golden brown.
Chicken and Mushroom Pockets


Chicken and Mushroom Pockets

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