Creamy Chicken Pockets

by Kelly on October 30, 2011

 

These are tasty! Apparently they’re popular in other parts of the country, but I’d never had them. They’re described as “little chicken pot pies” but I think the flavor is distinctly different from that.

These also don’t recommend being served with anything, but we found we REALLY loved them with BBQ sauce.

A great, quick meal that I think even kids would eat! I made this meal super-quick for a weeknight by pre-cooking my chicken breasts (just in the oven in foil packets) and making the “creamy chicken” combination, then refrigerating it. On the day we ate these, I simply re-heated the filling, filled the crescents, and baked. Very quick! And they re-heat REALLY well.

Also, the size of the chicken breasts you use will affect how many pockets you get. I cooked 4 breasts, and filled 2 tubes of crescent rollers with them and still had TONS of leftover filling. Smaller breasts are probably what was originally intended for the recipe.

Finally, at first I wasn’t sure these were going to work. The crescents are sticky and frustrating to work with, but don’t stress about it; even if they aren’t sealed completely it works, and somehow they still come out pretty even if they’re kind of ugly going into the oven!

Creamy Chicken Pockets

(Pennies on a Platter)

Yield:  8 pockets, 3-4 servings

2 tbsp olive oil
2-3 small chicken breasts, diced
1/2 cup minced onion
2 cloves garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon butter, softened
3 ounces cream cheese, softened
1/4 teaspoon seasoned salt
2 tablespoons milk
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon butter, melted
1/4 cup Italian seasoned bread crumbs, optional

Directions

Preheat oven to 375˚F.

Heat the olive oil in a large skillet over medium heat.  Cook the chicken with the onions and garlic.

Meanwhile, in a medium bowl, beat the cream cheese and 1 tablespoon melted butter until smooth.  Stir in the cooked chicken, onions and garlic.  Add the salts, pepper and milk.  Mix well.

Separate the crescent roll dough into the eight triangles.  Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal.  Press and seal firmly.  Place on ungreased baking sheet or stone and repeat with the remaining dough and filling.  Brush the tops with the melted butter and sprinkle with the bread crumbs (optional).

Bake for 11 – 13 minutes, or until golden brown.

Recipe Note:  To heat up leftovers, bake in a preheated 350˚F oven for 10 minutes.

Print Friendly

Leave a Comment

Previous post:

Next post: