Cheesy Chicken Pizza Pockets

from 3 votes

A top-down view of Cheesy Chicken Pizza Pockets on a large white plate next to a small bowl containing pizza sauce

Homemade pizza dough has taken on many a savory and sweet shape around these parts, from Bruschetta Pizza and Garlic Knots to Cinnamon Rolls and Pizza Pull-Apart Bread.

A clear bowl containing shredded chicken, mini pepperonis, black olives, shredded cheese and marinara sauce

But now I’m skipping the slice in favor of perfectly portable (hello, school lunch!) Cheesy Chicken Pizza Pockets.

A top-down view of a rolling pin next to pieces of rectangular dough with one piece topped with mini pepperoni and black olives

This recipe can be as homemade or as store-bought as your heart desires. Go the full-blown DIY route with recipes for homemade pizza dough and homemade marinara sauce, or cut your prep time in half with your favorite store-bought alternatives.

A top-down view of unbaked pizza pockets on a parchment paper-lined baking sheet next to a small bowl containing an egg wash

Best of all, these quick and easy pizza pockets are completely customizable and can be made with shredded rotisserie chicken, leftover turkey, chopped veggies or any other spare odds and ends stashed in your fridge.

Easy homemade pizza pockets on a white plate next to a small bowl containing marinara sauce

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Main Course

Cheesy Chicken Pizza Pockets

Cheesy Chicken Pizza Pockets are loaded with all of your favorite fillings then baked and dunked in marinara for a big dinner win.
Author: Kelly Senyei
5 from 3 votes
A top-down view of Cheesy Chicken Pizza Pockets on a large white plate next to a small bowl containing pizza sauce
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 pizza pockets


  • 1 pound homemade or store-bought pizza dough
  • 1 cup shredded rotisserie chicken
  • 1/3 cup mini pepperoni (See Kelly's Notes)
  • 1 1/2 cups pizza toppings of choice, such as olives, diced peppers or chopped spinach
  • 2/3 cup shredded mozzarella cheese
  • 1 cup homemade or store-bought marinara sauce, divided
  • 1 large egg
  • 1 Tablespoon whole milk
  • 1/4 cup shredded Parmesan cheese
  • 1/2 teaspoon pizza seasoning or dried oregano


  • Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
  • Divide the dough into 6 equal pieces. Using a rolling pin, roll each piece of dough into a circle, rectangle or square. (And shape works as long as the width is a minimum of 6 inches.)
  • In a medium bowl, combine the shredded chicken, mini pepperoni, additional toppings, cheese and ½ cup of the marinara sauce, stirring until combined. Divide the mixture between each of the pieces of pizza dough, placing it in the center and leaving a 1/2-inch border around the edges.
  • Whisk together the egg and the milk then brush the two edges of the dough nearest the filling with the egg wash. Fold the unfilled side of the dough over the filling and very firmly pinch the two pieces of dough together. Place each pizza pocket on the prepared baking sheet then brush the tops with the egg wash and sprinkle them with the Parmesan cheese. Cut a small slit in the top of each pizza pocket.
  • Bake the pizza pockets for about 20 minutes or until the tops are golden and the dough is fully baked. Remove the pizza pockets from the oven, sprinkle them with the pizza seasoning and serve them with the remaining ½ cup of marinara sauce for dipping.

Kelly’s Notes:

  • If you can’t find mini pepperoni at your local grocery store, you can slice regular size pepperoni into smaller pieces.
  • Pizza dough is easier to roll at room temperature, rather than when it's chilled.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 316kcal, Carbohydrates: 39g, Protein: 17g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 58mg, Sodium: 941mg, Potassium: 245mg, Fiber: 1g, Sugar: 6g, Vitamin A: 1055IU, Vitamin C: 5mg, Calcium: 137mg, Iron: 3.2mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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  1. 5 stars
    Made this for kids afternoon snack, I also made my own pizza dough in the thermomix. It was a hit!!! Both big kids, and little kids loved them. It’s definitely a keeper :)
    Thank you xx

  2. 5 stars
    These were awesome! I am a single father and I’m always looking for new ideas for lunch, snacks and for dinner for me and my 14 year old son.

    1. Hi Daniela – I’ve never tried freezing these before or after baking so I’m not sure what the results would be. You’ll likely need to adjust the baking time if the pizza pockets are frozen. Would love to hear how they turn out if you give it a shot!

  3. So i love all of your recipes! I only wish that you’d add how many calories each serving is; In any event, I’ll be trying this in my weekly meal prep! Thanks!!!

    1. Hi there, Melissa! We are in the process of researching the most accurate nutritional info provider options. Stay tuned for that info to be included on recipes soon!

  4. Dude, pizza pockets are like my favorite thing. . love how easy these are!!! totally going to try this!

    1. Found this under school lunches. How well do they last and in what container do you pack it that has worked well by lunchtime for kiddos?

      1. I love Bentgo lunch boxes! I wrap these in foil and stick it in the insulated lunch box and it works out great.

  5. These are adorable! The flavor combination is perfect for my meat-loving boyfriend. He would go nuts over these! As for me, I would definitely whip up a veggie version. I love how light and flaky the crust is too!

  6. These look so good! We have pizza once a week. Having pizza pockets would be a great way to change it up a bit.