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Chicken Pockets


"A creamy chicken dip with a bread covering."
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40 m servings 583 cals
Serving size has been adjusted!
Original recipe yields 4 servings (4 pockets)


  • Calories:
  • 583 kcal
  • 29%
  • Fat:
  • 39.9 g
  • 61%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 856 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • 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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Read all reviews 21
  1. 26 Ratings

Most helpful positive review

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 cr...

Most helpful critical review

I'm going to give it 3 stars because it smelled and looked great. The dough on the bottom wasn't any where near done. It looked like I had pulled it out of the tube. After making a few other thi...

Most helpful
Most positive
Least positive

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 cr...

I cooked the the chicken with butter after marinating it with Dijon dressing, a small amount of ranch, about two cloves of garlic, and creole seasoning, I cooked the mixture into the chicken. Th...

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!

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 m...

This recipe is the bomb!!! My family loves it! Next time I make it I just have to double or triple the recipe! No one got enough of it!!! It's delicious and one of my favorites now! I will conti...

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...

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.

This recipe was very good. I added a bit more cream cheese and some green onions. I also seasoned the chicken breaks with Italian seasoning and garlic, it really added some flavor.

My mother and I have been making these for years my family loves them. I also make gravy out of cream of chicken soup with a little bit of milk added to thin it out. We add that to the top of ...