Had these Chicken Pockets at a card party at a local church. They were served with Cranberry Salad. I served them yesterday to my card party but I served them with a tossed salad. They go well with either salad. When I made them I used the light Crescent rolls, and light Cream Cheese. They have a Cream of Chicken soup sauce that goes with them. Next time I make them I think I would serve chicken gravy instead of the soup. One thing I did notice was that they don't reheat well. I think they would freeze well. I hope you try them and enjoy them.
1Poach chicken in water until cooked threw. Let chicken cool, cut into small pieces or shred chicken.
2Mix together room temp. cream cheese, butter. Add diced onion, pimento, milk and salt and pepper. Stir in chicken and broccoli.
3Open Crescent Rolls, using 2 triangles place them side by side and pinch together to make a rectangle piece. Using about 2-3 Tbl. of filling, lay on one side of the crescent rectangle, fold remaining side of crescent rectangle over filling, press edges together, using a fork crimp edges of pocket, seal well to prevent filling from leaking out as them bake.
4Bake 350 degree oven for 25-30 min.till golden brown.
5Heat can of Cream of Chicken Soup with 1/2 can Milk, or your favorite Chicken Gravy.
6Serve Chicken Pocket with Cream of Chicken Sauce or
7Cranberry salad, Place 2 jello's and knox gelatin in bowl. Add boiling water, stir well. Add Jellied Cranberry Sauce and crushed Pineapple with juice. Use mixer to blend everything together. Pour into 9x13 pan. Refrigerate. Best if made the night before. Cut into square and serve with Chicken Pockets.