Chicken Pockets recipe

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Ingredients

1 (8 ounce) package refrigerated crescent rolls
1 (3 ounce) package cream cheese, softened
1 tablespoon butter
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons milk
1 tablespoon minced onion
2 cups chopped cooked chicken
2 tablespoons butter, softened
3 tablespoons cracker crumbs, or to taste

Nutrition Info

583.1 calories
carbohydrate: 29.4 g
cholesterol: 101.5 mg
fat: 39.9 g
fiber: 0.3 g
protein: 23.9 g
saturatedFat: 16.3 g
servingSize: -
sodium: 856 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 pockets

Recipe Note

A creamy chicken dip with a bread covering.

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