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High Protein Creamy Chicken Marsala Stuffed Pockets

Golden stuffed pockets filled with creamy chicken, mushrooms, and melty cheese—made with high protein dough for an easy, satisfying meal.
Course Main Course
Prep Time 20 minutes
Cook Time 15 minutes
Servings 6

Ingredients

  • 1 Batch High Protein Refrigerator Dough Recipe at top of blog post
  • 2 Cups Shredded Cooked Chicken (I use Rotisserie)
  • 1 Cup Mushrooms (Sliced)
  • 2 Cloves Garlic (Minced)
  • 1/4 Cup Marsala Wine
  • 4 Oz Light Cream Cheese
  • 1/2 Cup Fat Free Plain Greek Yogurt
  • 1/2 Cup Shredded Mozzarella Cheese
  • 1/4 Cup Grated Parmesan Cheese
  • 1/4 Cup Chicken Broth
  • 1 Tbl Olive Oil
  • Salt/Pepper to Taste
  • 1 Tbl Fresh Parsley, Optional

Instructions

  • Heat the olive oil in a skillet over medium heat and add the sliced mushrooms. Cook for 5–6 minutes until they release their moisture and start to brown. Add the minced garlic and cook for another 30 seconds until fragrant.
  • Pour in the marsala wine and let it simmer for 2–3 minutes to cook off the alcohol and slightly reduce. Add the chicken broth, light cream cheese, and Greek yogurt, stirring until everything melts together into a smooth, creamy sauce.
  • Stir in the cooked rotisserie chicken, mozzarella, and parmesan cheese. Season with salt and pepper, then cook for another 2–3 minutes until the mixture is thick, creamy, and scoopable. Remove from heat and let it cool slightly so it’s easier to handle.
  • Divide your prepared high protein dough into 6 equal portions. Roll each piece into a circle, oval or rectangle about 6–7 inches wide.
  • Spoon a generous amount of filling into the center of each piece of dough, making sure not to overfill. Fold the dough over the filling and pinch the edges tightly to seal, forming a stuffed pocket. Press the edges with your fingers or a fork to make sure they are fully closed.
  • Place the stuffed pockets seam-side down.
  • For the air fryer, preheat to 350°F and cook the pockets for 10–12 minutes until golden brown and cooked through. For the oven, preheat to 375°F and bake for 18–22 minutes until the tops are golden and the dough is fully cooked.
  • Let the pockets cool for a few minutes before cutting into them, then garnish with fresh parsley if desired and serve warm.
  • This makes 6 large pockets. Each pocket is 25 Grams of Protein!