Chicken Pockets Recipe - Allrecipes.com
Chicken Pockets Recipe
  • READY IN 40 mins

Chicken Pockets

Recipe by  

"A creamy chicken dip with a bread covering."

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Ingredients Edit and Save

Original recipe makes 4 pockets Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
  3. Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
  4. Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins

Footnotes

  • Cook's Note:
  • If you just want a chip dip, you can just make the filling and add some chips on the side.
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Reviews More Reviews

Jan 05, 2014

I've been making this recipe for years and it is a family favorite. It is difficult to get the seams entirely sealed shut with so much filling in them, so I finally started using two cans of crescents with one recipe of the chicken filling. I also skip the butter and crumbs on the top. I find that making sure that the crescents stay refrigerated until the last minute makes them easier to handle and seal as well. I even leave the second roll of crescents in the frig until I'm ready for them. This makes a really quick meal if you use canned chicken breast as well--two 5 oz. cans is perfect. I'm not a huge fan of canned chicken, but with the other ingredients added to this dish, it works well. I also seal mine by bringing the opposite corners up to each other more like a pinwheel. I like that presentation better--but that's just personal preference ;) This is not the healthiest meal I make, but I just don't make it all the time. My family is always happy when they see it on the table though!

 
Dec 15, 2013

Super tasty, but not very filing for the huge calorie load. We skipped the crumbs on top and swapped dried chives for the minced onions.

 

6 Ratings

Apr 02, 2014

I love this recipe. I skip the onions tho and add fresh spinach into the cheese mixture. You really can play a lot with what you add in the filling... Endless options!

 
Feb 18, 2014

My husband and I really like this.

 
Feb 10, 2014

I'm a super health freak! I use low fat cream cheese or Neufchâtel cheese instead of regular cream cheese. Also, I use low fat crescent rolls...and I make a can of cream of mushroom soup and use it like a gravy. Just put a little on the piece you get and you're good to go! I don't use the bread crumbs...but very yummy!

 
Jan 20, 2014

We have this frequently and the kids love it. We add 1 can of cream of chicken soup to the filling, and use a complete package of cream cheese instead of 1/3 pkg. We also brush the tops with melted butter and sprinkle on crushed garlic/cheddar croutons and parmesan cheese before baking. We bake per crescent can baking times and temps until golden brown. Serve it up with some chicken Rice A Roni and a veggie and you have it made!

 

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Nutrition

  • Calories
  • 583 kcal
  • 29%
  • Carbohydrates
  • 29.4 g
  • 9%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 39.9 g
  • 61%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 856 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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