These Chicken Pocket Sandwiches are packed with flavor! Soft homemade bread is filled with spicy, saucy chicken, crisp lettuce, and juicy tomatoes. Perfect for lunch or dinner, they’re easy to make and impossible to resist!
About This Recipe
If you’re looking for a sandwich that’s equal parts comfort food and gourmet treat, these Chicken Pocket Sandwiches are it! The combination of fluffy, golden-brown bread and creamy, spicy chicken filling creates a flavor explosion in every bite. The bread, made from simple pantry staples, is soft yet sturdy enough to hold the rich filling. Paired with fresh lettuce and tomatoes, the crisp veggies balance the hearty, flavorful chicken beautifully. This recipe is perfect for lunch, dinner, or even a fancy snack when you’re craving something unique yet easy to prepare.
What makes these sandwiches special is the contrast of textures and flavors. The bread has a light, pillowy feel with a slight chew, while the chicken filling is both creamy and crunchy thanks to chopped cabbage and pickles. The blend of mayo, ketchup, mustard, and hot sauce gives the filling a tangy, spicy kick that pairs perfectly with the juicy tomatoes and crisp lettuce. These sandwiches are highly customizable – add your favorite veggies or tweak the spice level to suit your taste. They’re fun to make and even more fun to eat, making them a great option for family meals or entertaining guests.
The process is simple yet rewarding. You start with a basic dough made from all-purpose flour, sugar, salt, milk, water, and olive oil. The dough is shaped into balls, rolled into circles, and folded to form a crescent shape. After a quick rest, they’re brushed with egg wash and baked until beautifully golden. The filling is made by cooking cubed chicken thighs with spices, cooling them, and mixing them into a creamy sauce packed with flavor and crunch. Once the bread is done, the sandwiches are assembled with crisp lettuce, fresh tomatoes, and the saucy chicken filling.
How To Make Chicken Pocket Sandwiches
Step 1: Make the dough: you can make the dough using a stand mixer like I did or by hand. Combine all of the ingredients and knead the dough on medium speed for 5 minutes until smooth. Cover and let the dough rest for 1 1/2 hours or until it doubles in size.
Step 2: While the dough rests prepare the chicken filling. Cook boneless chicken thighs (cut into small cubes) in some olive oil along with some ginger and garlic paste (or just minced garlic), spices, and salt. Once cooked let it cool down for 10 minutes.
Step 3: In a medium-sized bowl combine ketchup, mayonnaise, hot sauce, and a little bit of mustard.
Step 4: Add in the cooked and cooled chicken, chopped red onion, cabbage, and cucumber pickles. Give everything a good mix and the filling is ready!
Step 5: Once the dough has risen, divide it into small balls each weighing about 75-80g. Roll out each ball into a circle, apply the smallest amount of water on one half of the circle, and fold it over to create a crescent shape. Repeat this process until you’ve used all of the dough, this recipe makes about 12 pieces of bread.
Step 6: Place the bread on a lined baking sheet, cover and let that rest for an additional 30 minutes to an hour. Apply eggwash and bake at 180 °C / 350 °F for 18-20 min. Once baked, cool completely before assembling the sandwiches.
Step 7: Assemble your sandwiches! Carefully pull apart one side of the crescent-shaped bread, so now you have a pocket to add your filling. You can add whatever you’d like to your sandwiches along with the chicken, but I just used some fresh lettuce and tomatoes, as the chicken filling already has onions, cabbage, and pickles!
Storing Instructions
Bread: Store any leftover sandwich bread in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate for up to 5 days or freeze for up to 1 month. To reheat, warm it in the oven at 350°F (175°C) for 5-7 minutes or until soft and warm.
Chicken Filling: Store any leftover chicken filling in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the filling in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight and reheat gently on the stove or microwave before using.
Assembled Sandwiches: If the sandwiches are already assembled, store them in the refrigerator for up to 1 day. Keep the bread and filling separate for best results and to avoid soggy bread.
Pro Tips for Perfect Chicken Pocket Sandwiches
- Don’t Overwork the Dough: Knead the dough just until it’s smooth. Over-kneading can make the bread tough.
- Let the Dough Rest: Allow the dough to rest fully before rolling it out. This helps create soft, fluffy bread.
- Cool the Chicken Completely: Make sure the chicken cools before mixing it with the sauce. This prevents the sauce from becoming watery.
- Customizable Veggies: Don’t stop at lettuce and tomatoes! Add sliced cucumbers, radishes, or even avocado for a fresh twist.
- Adjust the Spice Level: If you prefer a milder filling, reduce the hot sauce or leave it out entirely. For extra heat, add chili flakes or sriracha.
FAQ’s
Can I use store-bought bread instead of making my own?
Yes! While homemade bread elevates the sandwich, store-bought pita or flatbread works as a quick alternative.
Can I make the dough ahead of time?
Absolutely. Make the dough, let it rise, and store it in the refrigerator for up to 24 hours. Bring it to room temperature before shaping and baking.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs provide more flavor and stay juicier. If using breast, be careful not to overcook it.
How do I make the filling vegetarian?
Swap the chicken for grilled mushrooms, tofu, or even chickpeas. Adjust the spices to taste.
What sides pair well with these sandwiches?
These sandwiches pair well with a light salad, potato wedges, or a bowl of soup for a complete meal.
If you love making your own bread then you have to try out my No-Knead Homemade Focaccia or my Japanese Milk Bread recipes! They’re beginner-friendly and delicious!
Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!
Recipe Card
Chicken Pocket Sandwiches
These chicken Pocket Sandwiches are packed with flavor! Soft homemade bread is filled with spicy, saucy chicken, crisp lettuce, and juicy tomatoes. Perfect for lunch or dinner, they’re easy to make and impossible to resist!
Prep Time: 20 min
Cook Time: 30 min
Rest Time: 2 hrs.
Total Time: 2hrs. 50 min
Course: Sandwiches
Servings: about 12 sandwiches
Calories: 340kcal
Ingredients
For the dough:
- 5 cup all-purpose flour (600g)
- 1 1/2 tbsp instant yeast (12g)
- 1 tbsp granulated sugar (15g)
- 2 tsp salt (12g)
- 2 tbsp olive oil (30g)
- 1 cup milk, lukewarm (240ml)
- 3/4 cup water, lukewarm (180ml)
For the chicken:
- 2 tbsp olive oil (30g)
- 500g boneless chicken thighs (cut into small cubes)
- 1 tsp ginger paste (or minced ginger)
- 1 tsp garlic paste (or minced garlic)
- 1 1/2 tsp onion powder
- 1 1/2 tsp red chilli powder
- 1/2 tsp turmeric
- salt, to taste
For the sauce:
- 1/2 cup mayonnaise (120g)
- 1/3 cup ketchup (80g)
- 1 tsp mustard
- 2 tbsp hot sauce, or to taste
Additional Ingredients:
- 1/4 cup red onion, finely chopped
- 1/2 cup cabbage, finely chopped
- 1/4 cup cucumber pickles, chopped
- Lettuce leaves
- Tomato slices
Equipment/Utensils
- Stand mixer (the dough can also be made by hand)
- Rolling pin
- Baking sheets lined with parchment paper
- Kitchen scale (optional)
- Pastry brush
- Medium-sized saucepan
- Medium-sized bowl
- Wooden spoon and Spatula
Instructions
Make the dough:
- In a stand mixer (or by hand), combine the all-purpose flour, sugar, salt, warm milk, warm water, and olive oil.
- Knead the dough on medium speed for about 5 minutes until smooth and elastic.
- Cover the dough and let it rest in a warm place for 1 1/2 hours or until it doubles in size.
Prepare the chicken filling:
- Heat olive oil in a pan over medium heat. Add the cubed chicken thighs.
- Stir in the ginger paste, garlic paste, onion powder, red chili powder, turmeric, and salt.
- Cook the chicken until fully cooked and lightly browned, about 10-12 minutes.
- Remove the chicken from the heat and let it cool for 10 minutes.
Make the sauce:
- In a medium-sized bowl, mix ketchup, mayonnaise, hot sauce, and mustard until well combined.
Combine the filling:
- Add the cooled chicken, chopped red onion, cabbage, and cucumber pickles to the sauce mixture.
- Mix thoroughly until all ingredients are coated and the filling is ready.
Shape the dough and bake the bread:
- After the dough has risen, divide it into small balls, each weighing about 75-80g.
- Roll out each ball into a circle.
- Lightly brush one half of the circle with water and fold it over to form a crescent shape.
- Repeat until all the dough is used (about 12 pieces).
- Place the crescent-shaped dough pieces on a lined baking sheet.
- Cover and let them rest for another 30 minutes to 1 hour.
- Preheat the oven to 180°C (350°F).
- Apply egg wash over each crescent-shaped dough.
- Bake for 18-20 minutes until golden brown.
- Let the bread cool completely before assembling the sandwiches.
Assemble the sandwiches:
- Gently pull apart one side of the crescent bread to create a pocket.
- Fill the pocket with the chicken filling.
- Add fresh lettuce and tomato slices or any vegetables of your choice.
- Serve immediately and enjoy!
Nutrition
Calories: 340.99kcal
Total Fat: 15.83g
Carbs: 37.65g
Sugars: 3.8g
Protein: 11.32g
Sodium: 605.99mg
Fiber: 1.63g
Watch Video Tutorial For Chicken Pocket Sandwiches
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