DIY Chicken Broccoli Pockets

When you have leftover chicken to use up and twenty-five minutes to spare, these pita pockets are the answer. A creamy filling of cooked chicken, broccoli, and shredded carrot warms through in one pot, then gets spooned into warm pita halves.

The cream of chicken soup makes the base rich and quick, but the real key is the splash of lemon juice. It cuts through the creaminess and brightens the whole filling, keeping it from tasting heavy or bland. Garlic powder and pepper round it out.

Because the chicken and broccoli are already cooked, the whole thing is really just heat-and-stuff, ready as fast as the filling bubbles. Warm the pitas briefly so they stay soft and pliable instead of cracking, and fill them right before serving so the bread does not go soggy. Serve with rice on the side for a heartier meal. It is a clever way to turn leftovers into lunch.

Kitchen Tips

• Use leftover or rotisserie chicken and pre-cooked broccoli so it comes together in minutes.
• Do not skip the lemon juice. It brightens the creamy filling and keeps it from tasting heavy.
• Warm the pitas briefly so they stay pliable, and fill them just before serving so they do not go soggy.

Variations

• Use turkey instead of chicken, a great way to use Thanksgiving leftovers.
• Stir in shredded cheese or a handful of peas.
• Spoon the filling over rice or egg noodles instead of into pita.