Potato Stuffed Cheesy Chicken Pockets

Golden, crispy on the outside and soft on the inside, these Potato Stuffed Cheesy Chicken Pockets are filled with seasoned chicken and melty cheese, creating the perfect savory comfort bite. Made from a soft potato dough and pan-fried until crispy, they deliver a rich, satisfying flavor with every bite.

Author: Delicate Kitchen

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2 servings

Calories: 1,473 kcal per serving

Ingredients

500 grams - potatoes
140–150 grams - flour
1 tsp - salt
½ tsp - paprika
½ tsp - curry powder
1 tsp - garlic powder
1 tsp - onion powder
½ tsp - pepper
2 splash - olive oil
chicken
½ tsp - salt
¼ tsp - pepper
1 tsp - paprika
½ tsp - curry powder
1 tsp - garlic powder
1 tsp - onion powder
140 grams - cheese
olive oil

Instructions

Cut the peeled potatoes into small cubes and boil them until fully soft. Drain well, then place them in the fridge until completely cooled.
Mash the cold potatoes with a fork until smooth. Add flour, salt, paprika, curry powder, garlic powder, onion powder, pepper, and a little olive oil. Mix everything by hand until a soft, slightly firm dough forms. Using gloves helps keep things clean.
In a pan, cook the chicken with salt, pepper, paprika, curry powder, garlic powder, and onion powder until fully cooked. Let it cool slightly.
Take a portion of dough and flatten it in your hand. Add a small handful of cheese and a similar amount of chicken (roughly a 1:1 ratio). Fold the dough around the filling and seal it into a round pocket.
Heat olive oil in a pan over medium heat. Cook the pockets until golden and crispy on all sides, turning them frequently to ensure even browning.
Serve hot with a garlic sauce on the side for dipping.

Nutrition