Wellbeing & Eatwell Cover Image 1001x667 2022 09 01t172855.672

Chicken Mushroom Pockets

Chicken Mushroom Pockets

By: Georgia Harding



Prep time

Cook time



  • 1 tbsp olive oil
  • 1 red onion, finely diced
  • 2 cloves garlic, minced
  • 500g chicken mince
  • 1 red capsicum, diced
  • 50g mushrooms, diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 30g baby spinach, roughly chopped
  • Sea salt, to taste
  • 100g cheddar cheese
  • 2 tbsp olive oil
  • 300g wholemeal spelt flour
  • ½ tsp bicarbonate of soda
  • ½ tsp sea salt
  • 250g full-fat natural or Greek yoghurt
  • ½ tsp apple-cider vinegar
  • 1 tbsp olive oil
  • 1 lemon, cut into wedges, to serve


  • Sauté olive oil and onion over a moderate heat for 3 mins.
  • Add the garlic, chicken mince, capsicum, mushrooms, cumin and coriander, turn up the heat to high and stir-fry until the chicken is cooked and all the moisture is absorbed. Mix through the spinach and remove from the heat.
  • While the filling cools, make the dough.
  • Place the spelt flour, bicarbonate of soda and salt into a bowl and mix to combine. Add the yoghurt, apple-cider vinegar and olive oil and mix well. Knead for 30 secs then divide into 8 balls and rest for a few mins.
  • Any dough made with whole flour potentially needs a bit of adjusting. It should feel like soft Play-Doh. If it feels dry or cracks when rolling, add a touch of water. If it’s too sticky to handle, add more flour.
  • Roll the dough into 15-20cm (rough) circles. Place about ¼-1/3 cup of the mince on one side of the circle and top with a sprinkle of cheese.
  • Fold the dough over, pressing the edges together.
  • Heat a non-stick or cast-iron pan (or barbecue hotplate) to a moderate heat. Add olive oil and fry until golden brown on each side (about 2-3 mins). Press down with the spatula to flatten a little.
  • While the first 1 or 2 pockets are cooking, I generally start forming the next 2, repeating until all are cooked. Set aside the cooked pockets on a plate until all are cooked.
  • Serve with wedges of lemon.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Georgia Harding

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 2024 06 27t171434.259

Sushi Bowl

Wellbeing & Eatwell Cover Image 1001x667 2024 06 27t170154.245

Super Green Rice Paper Rolls with Chicken

Wellbeing & Eatwell Cover Image 1001x667 2024 06 27t165703.440

Crispy Chicken Nori Wraps

Wellbeing & Eatwell Cover Image 1001x667 2024 06 27t165317.873

Cold Noodle Salad with Peanut Sauce