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Creamy Chicken Pockets

30 mins to make • Serves 4

Meat

2 Chicken breasts, small

Produce

2 cloves Garlic
1/2 cup Onion

Baking & Spices

1/8 tsp Black pepper, ground
1/4 tsp Kosher salt
1/4 tsp Seasoned salt

Oils & Vinegars

2 tbsp Olive oil

Bread & Baked Goods

1 (8 ounce) package Crescent rolls, refrigerated
1/4 cup Italian seasoned bread crumbs

Dairy

2 tbsp Butter
3 oz Cream cheese
2 tbsp Milk
  • Alexandra Ramirez

    creamy chicken pockets... think bite size chicken pot pies :) 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

  • Connie Vega-Garcia

    Creamy Chicken Pockets.(One pinner said) HOLY man, these were good. Husband claimed "top three dinners of all time." Crescent rolls stuffed with a creamy chicken filling. When paired with a side, this is an easy weeknight dinner, or can stand alone as a great appetizer. 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 Preheat oven to 375 degrees 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 softened 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 degree F oven for 10 minutes. Source: AllRecipes Notes The size of the chicken breasts largely effects how many pockets you can make. The other day, I used 3 larger breasts and was able to make 16 pockets (two 8-ounce packages of crescent rolls) instead of only 8. I now use shredded cooked chicken in this recipe. Cook the onions and garlic without the chicken and add to the cream cheese mixture. Stir in the cooked chicken then proceed with filling the pockets

  • Jackie Anderson

    Creamy Chicken Pockets. HOLY man, these were good. Husband claimed "top three dinners of all time." 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

  • Steph Secor

    Creamy Chicken Pockets.(One pinner said) HOLY man, these were good. Husband claimed "top three dinners of all time." ***Repinning recipes from my Chicken Dinner Board - :)

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Creamy Chicken Pockets.(One pinner said) HOLY man, these were good. Husband claimed top three dinners of all time.