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Curry Cranberry Chicken Pockets

Searching for the perfect holiday appetizer? Look no further than our delightful Curry Cranberry Chicken Pockets. An ideal addition to your festive gatherings, these flaky-crust wonders feature Just Bare Chicken Breast Fillets seasoned with curry and cranberries. As you turn your focus to holiday cooking, remember that our chicken is raised with no antibiotics ever, ensuring a wholesome and delicious option for your loved ones. Whip up a batch for your favorite people, and witness the magic as their eyes light up with each delightful bite.”

Servings 5
Prep Time: 25
Cook Time: 20
Servings: 5
Prep Time: 25 mins
Cook Time: 20 mins


Chicken Ingredients:

Other Ingredients:

  • 2 sheets puff pastry, thawed per product instructions
  • 8 oz cream cheese, room temp
  • ½ cup shredded mozzarella
  • ½ cup dried cranberries
  • ½ bunch scallions, chopped 
  • 1 tbsp curry powder
  • ½ tsp granulated garlic
  • 1 tsp kosher salt
  • ½ tsp black pepper

Nutrition Facts

About 5 servings per container

Serving size 410g

Amount Per Serving
Calories 1450
% Daily Value*
Total Fat 94g 121%
Saturated Fat 31g 155%
Trans Fat 0.5g 155%
Cholesterol 140mg 47%
Sodium 3090mg 134%
Total Carbohydrate 104g 38%
Dietary Fiber 6g 21%
Total Sugars 15g
Includes 10g Added Sugars 20%
Protein 49g
Vitamin D 0.1 mcg 1% Calcium 350 mg 27%
Iron 5.6 mg 31% Potassium 280 mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Chicken Preparation:

  1. Preheat oven to 375 degrees
  2. Season Just Bare® Boneless Skinless Chicken Breasts with salt and pepper
  3. Bake chicken in oven for 15-18 minutes, or until internal temperature of chicken reads 165 degrees, remove from oven, let rest until room temperature
  4. Shred by hand and hold

Other Preparation:

  1. Preheat the oven to 400°F.
  2. In a medium sized mixing bowl, combine creamed cheese, shredded chicken, curry powder, dried cranberries, scallions, garlic, salt, pepper and mozzarella to the cream cheese and stir to combine.
  3. On a lightly floured area, roll one sheet at a time into a 12×12 square. Using a sharp knife or a pizza cutter, cut one puff pastry dough into three equal pieces. Cut each of the three pieces in half so you have six square pieces of dough. Repeat with the other sheet of puff pastry dough. You should now have 12 pieces of dough.
  4. Add about 2 tablespoons of the chicken and cheese mixture to the center of each square. 
  5. Use a pastry brush and add a little water to the edge of two sides of the dough.
  6. Fold the dough into a triangle. Then using a fork, crimp the edges.
  7. Place all the triangle pockets on a baking sheet lined with parchment paper.
  8. Place the tray in the refrigerator to chill the dough for 30 minutes.
  9. Remove the tray and brush the triangle pockets with the egg wash.
  10. Bake in the preheated 400°F oven for 20 to 25 minutes or until the pastry is a deep golden brown.
  11. Remove the pockets to a wire rack and let cool for 5 minutes before serving.