Real Recipes From Real Home Cooks ®

chicken pockets

(2 ratings)
Blue Ribbon Recipe by
Ursula Roll
Lehi, UT

My mother-in-law used to make these after Thanksgiving and Christmas dinners with the leftover turkey. I got the recipe from her and did what every cook does. Altered it a bit and made it my own. I like it so much that I find myself going to Costco, getting a few of those rotisserie chickens, and not waiting for there to be leftovers.

Blue Ribbon Recipe

Hearty and creamy at the same time, these chicken pockets have a wonderfully flaky crust. We opted to use the crescent dough, but frozen rolls or any yeast dough will work too. These meat pies are very versatile and a great way to stretch leftovers. For testing, we used chicken, but they'd work with leftover turkey too. Serve with cranberry sauce as Ursula suggests. They'll be delicious smothered in leftover gravy too. A very easy dish to prepare that's also easy on the wallet.

— The Test Kitchen @kitchencrew
(2 ratings)
yield serving(s)
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For chicken pockets

  • 3-4 oz
    cream cheese
  • 3 Tbsp
    butter, melted
  • 2 c
    chicken, cooked and cut up, leftovers works great
  • 2 Tbsp
  • 2 Tbsp
    green onion, whites and green parts sliced
  • 1/2 tsp
    garlic powder
  • salt, to taste
  • pepper, to taste
  • 1 pkg
    refrigerated crescent rolls
  • 4
    Rhodes rolls or other frozen roll dough thawed
  • fresh yeast dough of your choice

How To Make chicken pockets

  • Pinching together crescent dough.
    If using packaged crescents rolls, form squares with 2 pieces by pinching together one long edge. May also use your own fresh roll dough or other favorite frozen roll dough, thawed. Just roll them out thin.
  • Cream cheese, chicken, milk, salt, pepper, garlic, and green onion in a bowl.
    Mix together cream cheese, chicken, milk, salt, pepper, garlic, and green onion/chives slices. Leave the chicken and cream cheese in small chunks.
  • Mixture divided, placed on crescent dough, and dough pinched closed.
    Divide the mixture between the 4 prepared roll squares. Pinch together the edges forming a pocket. If using frozen yeast dough, pockets will be more round, instead of the square-ish shape of the crescent rolls. Place on a baking sheet. I line it with parchment paper.
  • Brushing Chicken Pockets with melted butter.
    Brush with melted butter.
  • Chicken Pockets baked until golden brown.
    Bake in a pre-heated 350 degree oven for 20-25 minutes until golden brown. Serve with cranberry sauce, if desired.
  • 6
    These can be pre-prepared and frozen. After you have mixed the filling and filled the pockets, place them on a parchment paper square. Brush with melted butter, gently fold the paper around the pocket, wrap in plastic wrap, and freeze. To bake these from FROZEN, place them in a covered shallow casserole dish and bake in a 350 oven, covered for 40-45 minutes, then uncovered for 20-25 minutes more. Brush with butter when you take the lid off. Serve with cranberry sauce.