Creamy Chicken Pockets
Here’s another recipe I made from Pinterest…
You can find the original recipe here. I cut way down on the onion and it was still overpowering to me…YMMV. The recipe calls for both kosher salt and seasoned salt…I found it too salty, so I’ve eliminated the kosher salt here. The original also says to make 8 tiny bundles in the crescent roll triangles, but I saw another version that used 4 rectangles and thought that would be less work. : )
Creamy Chicken Pockets
1 T olive or vegetable oil
2-3 small chicken breasts, cooked and diced or shredded, OR 1-12 ounce can of white meat chicken (don’t judge me)
1 T minced onion
1 clove of minced garlic
1/8 teaspoon ground black pepper
1 tablespoon butter, melted
4 ounces cream cheese, softened (I used "1/3 less fat" type)
1/4 teaspoon seasoned salt
2 tablespoons milk
1 (8 ounce) package refrigerated crescent rolls
Sometimes I add a pinch of dried parsley and dried marjoram. You could add oregano or Italian seasoning blend to make this Italian style.
1 tablespoon butter, melted
1/4 cup Italian seasoned bread crumbs, optional
Preheat oven to 350˚F.
Heat the oil in a large skillet over medium heat. Heat the cooked chicken with the onions and garlic until the onion is translucent.
Meanwhile, in a medium bowl, beat the cream cheese and 1 tablespoon melted butter until smooth. Stir in the cooked chicken mixture. Add the salt, pepper, spices, and milk. Mix well.
Separate the crescent roll dough into 4 rectangles…just press the seam of two triangles closed. Divide the filling into the center of each rectangle and fold up into a bundle to seal. I brought the corners up first, then grabbed the sides and pressed them over the openings on the sides. Try to make sure there are no holes. Place on ungreased baking sheet. Brush the tops with melted butter and sprinkle with the bread crumbs (breadcrumbs are optional).
Bake for 15-20 minutes, or until golden brown.
Recipe Note: To heat up leftovers, we cut the pocket into pieces, sprinkle with water and microwave gently until warmed through.
~~
We each ate one chicken bundle and a salad for dinner. Yum! Daughter immediately called dibs on the leftover bundle for her lunch tomorrow.
You can find the original recipe here. I cut way down on the onion and it was still overpowering to me…YMMV. The recipe calls for both kosher salt and seasoned salt…I found it too salty, so I’ve eliminated the kosher salt here. The original also says to make 8 tiny bundles in the crescent roll triangles, but I saw another version that used 4 rectangles and thought that would be less work. : )
Creamy Chicken Pockets
1 T olive or vegetable oil
2-3 small chicken breasts, cooked and diced or shredded, OR 1-12 ounce can of white meat chicken (don’t judge me)
1 T minced onion
1 clove of minced garlic
1/8 teaspoon ground black pepper
1 tablespoon butter, melted
4 ounces cream cheese, softened (I used "1/3 less fat" type)
1/4 teaspoon seasoned salt
2 tablespoons milk
1 (8 ounce) package refrigerated crescent rolls
Sometimes I add a pinch of dried parsley and dried marjoram. You could add oregano or Italian seasoning blend to make this Italian style.
1 tablespoon butter, melted
1/4 cup Italian seasoned bread crumbs, optional
Preheat oven to 350˚F.
Heat the oil in a large skillet over medium heat. Heat the cooked chicken with the onions and garlic until the onion is translucent.
Meanwhile, in a medium bowl, beat the cream cheese and 1 tablespoon melted butter until smooth. Stir in the cooked chicken mixture. Add the salt, pepper, spices, and milk. Mix well.
Separate the crescent roll dough into 4 rectangles…just press the seam of two triangles closed. Divide the filling into the center of each rectangle and fold up into a bundle to seal. I brought the corners up first, then grabbed the sides and pressed them over the openings on the sides. Try to make sure there are no holes. Place on ungreased baking sheet. Brush the tops with melted butter and sprinkle with the bread crumbs (breadcrumbs are optional).
Bake for 15-20 minutes, or until golden brown.
Recipe Note: To heat up leftovers, we cut the pocket into pieces, sprinkle with water and microwave gently until warmed through.
~~
We each ate one chicken bundle and a salad for dinner. Yum! Daughter immediately called dibs on the leftover bundle for her lunch tomorrow.