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Chicken Pockets

Chicken Pockets

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momloves3

A creamy chicken dip with a bread covering.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 583 kcal
  • 29%
  • Fat:
  • 39.9 g
  • 61%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 856 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
  3. Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
  4. Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.
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Reviews

erichomiak
4
5/27/2014

I cooked the the chicken with butter after marinating it with Dijon dressing, a small amount of ranch, about two cloves of garlic, and creole seasoning, I cooked the mixture into the chicken. Then followed the recipe. I used garlic bread crumbs on top and it turned out amazing. I think next time I will use 2 crescent packages and make smaller rolls instead of pockets because the crescent roll exterior seems too thin to support the heavy mixture inside.

shelly
4
4/2/2014

I love this recipe. I skip the onions tho and add fresh spinach into the cheese mixture. You really can play a lot with what you add in the filling... Endless options!

Kristen
3
1/5/2014

I've been making this recipe for years and it is a family favorite. It is difficult to get the seams entirely sealed shut with so much filling in them, so I finally started using two cans of crescents with one recipe of the chicken filling. I also skip the butter and crumbs on the top. I find that making sure that the crescents stay refrigerated until the last minute makes them easier to handle and seal as well. I even leave the second roll of crescents in the frig until I'm ready for them. This makes a really quick meal if you use canned chicken breast as well--two 5 oz. cans is perfect. I'm not a huge fan of canned chicken, but with the other ingredients added to this dish, it works well. I also seal mine by bringing the opposite corners up to each other more like a pinwheel. I like that presentation better--but that's just personal preference ;) This is not the healthiest meal I make, but I just don't make it all the time. My family is always happy when they see it on the table though!