Chicken Pockets

Dough (2 hour French bread Dough):

1/2 cup warm water

1 Tbsp. plus 1 tsp. yeast

3 Tbsp. sugar

1 Tbsp. salt

1/3 cup oil

2 cups very hot tap water

6 cups flour

Chicken Pockets:

1 batch of 2-hour French bread dough

8 oz. cream cheese

4 Tbsp. melted butter

1/2 tsp. salt

1/4 tsp. pepper

2 Tbsp. chopped green onions

2 cups cooked and cubed chicken

4 Tbsp. milk

1 1/2 cups Italian bread crumbs

Chicken gravy:

1 can cream of chicken soup

3/4 cup water or milk

Dissolve yeast and sugar in 1/2 cup water. In a large bowl, combine salt, oil, and 2 cups hot water. Mix in 3 cups flour. Add the yeast mixture. Mix in remaining 3 cups of flour. Punch down every 10 minutes for 50 minutes. If making Chicken Pockets, continue on to the next part of the recipe.

Blend cream cheese and melted butter until smooth. Add the remaining ingredients. Roll out bread dough and cut into 3-inch squares. Place 1/2 cup of chicken mixture in the center of each square. Pull up the corners and seal the edges. Roll in melted butter and then in bread crumbs. Let rise until double in size. If freezing, see directions below. Otherwise, bake at 350 for 20 minutes or until golden brown. Serve with chicken gravy.

Empty can of soup into saucepan and whisk in water or milk. Heat until very warm, stirring continually. Serve over chicken pockets.

Freezing directions: Flash freeze chicken pockets and place in a freezer bag. Include a can of cream of chicken soup with each meal for group member to prepare the grave at home.