Nella Johnson to Jeanie Pfantz

1 can (10 3/4 ounces) condensed broccoli cheese soup, divided
1/2 cup milk
1 pkg (10 oz) refrigerated cooked and sliced chicken breast, coarsely chopped
1 pkg (10 oz) frozen chopped broccoli, thawed and drained
1/4 tsp black pepper
1 pkgy (17.3 oz) frozen puff pastry, thawed

1. Preheat the oven to 375 degrees, in a medium saucepan, combine 1/2 cup soup and the milk, set aside.
2. In a medium bowl, combine the remaining soup, the chicken, broccoli, and pepper, mix well.
3. With a rolling pin, roll out each puff pastry sheet to a 12-inch square. Cut each sheet into 4 equal squares. Place an equal amount of the chicken mixture in the center of each square. Fold the pastry over the filling, forming triangles.. With your finger or a fork, pinch or press the edges together firmly to seal.
4. Place the pockets on 2 large rimmed baking sheets. Bake for 20 to 22 minutes, or until golden. Heat the soup and milk mixture over the medium heat until hot and bubbly, stirring occasionally. Spoon over the pockets and serve.

   Here is what Jeanie said about her new basket:

   "I received my beautiful basket on Monday from Nella Johnson. The lid is made with a gourd top with coiling around it. Nella woodburned three turtles on the gourd top. The basket is shaped well and the lid fits nicely. Great coiling!!!!!!Thankyou so much Nella!!! I look forward to making Chicken and Broccoli Pockets."