Best Creamy Chicken Pockets Recipes

Creamy Chicken Pockets image

Provided by cstsmiles

Categories Chicken

Time 31m

Yield 8 pockets, 3-4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 -3 small chicken breasts, diced
1/2 cup minced onion
2 garlic cloves, minced
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon butter, softened
3 ounces cream cheese, softened
1/4 teaspoon seasoning salt
2 tablespoons milk
1 (8 ounce) package refrigerated crescent dinner rolls
1 tablespoon butter, melted
1/4 cup Italian seasoned breadcrumbs (optional)

Steps:

Preheat oven to 375°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 melted 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 350F oven for 10 minutes.

Creamy Chicken Pockets image

Provided by Phyllis Gesch

Categories Chicken

Time 35m

Number Of Ingredients 11

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 milk
1 pkg refrigerated crescent rolls
1 Tbsp butter, melted

Steps:

1. Preheat oven to 375.
2. Heat the olive oil in a large skillet over medium heat. Cook the onion & garlic, then add the chicken.
3. Meanwhile, 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.
4. Separate 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.
5. Brush the tops with the softened butter. Bake for 11-13 minutes, or until golden brown.
6. TIP: To reheat leftovers (if there are any!), bake in a preheated 350 oven for 10 minutes.