This past week was the first full one back after the holidays and it kicked my butt. It didn’t help that there were several other things going on after school hours. I visited a coworker’s baby, started a new class for work, and we had our work holiday party. There was some miscommunication between Blair and me about dinner plans, he ended up eating some leftovers on the night that I had these creamy chicken pockets planned. I ended up making them anyway since I was really looking forward to them. Sometimes I get weirdly overexcited about trying new recipes.
I walked in the door around 6:40 and these were ready in under 30 minutes. It would have come together even quicker if I had the chicken already cooked, which I plan for in the future. Blair was so jealous about how good these looked that he ended up eating a second dinner. I absolutely love crescent rolls so putting a creamy chicken mixture inside of them seemed like a genius idea to me. The triangles were a little finicky to work with so in the future, I may buy the crescent rounds to make life easier. Believe me when I tell you that your family will love these things.
Creamy Chicken Pockets
Yield: 8 pockets, 3-4 servings
- olive oil
- 2-3 small chicken breasts, diced*
- 1/2 cup minced onion
- 2 cloves garlic, minced
- 1 tablespoon butter, softened
- 3 ounces cream cheese, softened
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons milk
- 1 (8 ounces) package refrigerated crescent rolls
For the topping(optional):
- 1 tablespoon butter, melted
- 1/4 cup Italian seasoned bread crumbs
Preheat oven to 375˚F. Heat some olive oil in a large skillet over medium heat. Cook the onions and garlic for a few minutes until the onion begins to soften. Add in the chicken with the onions and garlic and cook until no longer pink. Set aside.
In a medium bowl, beat the cream cheese and the butter until smooth. Fold in the cooked chicken, onions, and garlic. Add the salts, pepper, and milk. Mix well.
Separate the crescent roll dough into the eight triangles. Spoon a tablespoon of filling into the center of each triangle and fold the corners up to seal. Press and seal firmly. Place on an ungreased baking sheet. Repeat with the remaining dough and filling. If using, brush the tops with the melted butter and sprinkle with the bread crumbs. Bake for 11 – 13 minutes, or until golden brown.
*The size of your chicken breasts will largely affect how many pockets you can make.