Creamy Chicken Pockets

Phyllis Lawson


These are so delicious, and so easy. Definitely a favorite in our house.

★★★★★ 3 votes
20 Min
15 Min


2 Tbsp
olive oil
2 small
chicken breasts, cooked and diced
1/2 c
onion, minced
2 clove
garlic, minced
1/4 tsp
sea salt
1/8 tsp
black pepper
1 Tbsp
butter, softened
3 oz
cream cheese
2 Tbsp
1 pkg
refrigerated crescent rolls
1 Tbsp
butter, melted


1Preheat oven to 375.
2Heat the olive oil in a large skillet over medium heat. Cook the onion & garlic, then add the chicken.
3Meanwhile, in a medium bowl, beat the cream cheese and 1 tablespoon of melted butter until smooth. Stir in the cooked chicken, onions, and garlic. Add the salt, pepper, and milk. Mix well.
4Separate the crescent roll dough into 8 triangles. Dollop a tablespoon of the chicken filling into the center of each triangle and fold the corners up to seal. Press and seal firmly. Place on ungreased baking sheet, and repeat with the remaining dough and filling.
5Brush the tops with the softened butter. Bake for 11-13 minutes, or until golden brown.
6TIP: To reheat leftovers (if there are any!), bake in a preheated 350 oven for 10 minutes.

About Creamy Chicken Pockets

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #comfort, #food