Chicken Pockets
Chicken pockets are a super tasty and simple meal that’s perfect for any busy night. They’re made with flaky pastry or dough stuffed with juicy, flavorful chicken and other ingredients you love.
Easy to make and they’re great for a quick dinner or even a fun lunch. Plus, they’re super versatile—you can add veggies, cheese, or even sauces to make them just the way you like. They’re the kind of meal everyone at the table will enjoy, whether you’re feeding picky eaters or adventurous foodies.
What makes chicken pockets so special is how easy they are to customize. Want to add a little spice? Toss in some chili flakes or jalapenos. Looking for a cheesy twist? Stuff them with gooey mozzarella or a sharp cheddar. You can even make them healthy by adding spinach or swapping the pastry for a whole-grain dough. However, you make them, these golden, flaky pockets are warm, satisfying, and sure to become a favorite in your house.
If you love easy lunches, check out this recipe for High Protein Pasta Salad or this Keto Roll Ups.
Ingredients
Before we jump into the steps, here’s a quick peek at what you’ll need to whip up a batch of chicken pockets. Don’t forget to check the recipe card at the bottom for exact measurements!
- Cream Cheese – Provides a creamy, tangy base for the filling.
- Milk – Helps create a smooth and cohesive texture.
- Green Onions – Adds a fresh, slightly sharp flavor that balances the richness.
- Salt and Garlic Powder – Elevates the filling with simple, savory seasoning.
- Rotisserie Chicken – Shredded and tender, this saves you time while delivering loads of flavor.
- Reduced Fat Crescent Rolls – The flaky dough that holds everything together.
- Butter – brushed on top for a golden, buttery finish.
- Croutons – Crushed and sprinkled for a crispy, flavorful topping.
See recipe card for quantities.
How to Make Chicken Pockets
This is a quick overview of the steps. See the Recipe card below for the rest.
Step 1: In a medium mixing bowl, combine cream cheese, milk, green onions, salt, and garlic powder until creamy. Gently fold in the shredded rotisserie chicken to create the filling.
Step 2: Spoon the chicken mixture onto half of each dough rectangle. Fold the other half over the filling and pinch the edges to seal tightly, ensuring the filling stays secure.
Step 3: Spoon the chicken mixture onto half of each dough rectangle. Fold the other half over the filling and pinch the edges to seal tightly, ensuring the filling stays secure.
Step 4: Place the pockets on the prepared baking sheet. Brush with melted butter and sprinkle crushed croutons on top, and bake. Let them cool slightly before enjoying!
Variations and Substitutions
- Cheese Lovers – Add shredded cheddar, mozzarella, or Monterey Jack cheese to the filling for an extra layer of flavor.
- Veggie Boost – Mix in chopped spinach, diced bell peppers, or mushrooms with the filling for added nutrients.
- Protein Swap – Substitute the chicken with cooked ground beef, turkey, or a plant-based protein for a twist.
- Herb Infusion – Sprinkle some fresh herbs like parsley, thyme, or rosemary into the filling for a fresh and fragrant touch.
Storage
- Fridge: Store the chicken pockets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven at 350°F for 5-10 minutes for the best texture.
- Freeze: These pockets freeze beautifully! Place them in a freezer-safe container or bag and freeze for up to 2 months. To reheat, thaw in the fridge overnight, then bake at 350°F until warmed through.
💡 Pro Tips
- Want to add more flavor? Sprinkle some garlic powder, Parmesan cheese, or your favorite seasoning on top before popping them in the oven.
- To ensure even heating, place them on a wire rack over a baking sheet while reheating.
- For a quick microwave option, heat on medium power for 2-3 minutes, then finish in the oven or toaster oven for a crispy exterior.
✨ Serving Suggestions:
These chicken pockets are versatile and pair well with a variety of sides! Serve them with a fresh Southwest Chicken Salad, a warm bowl of Sausage and Mushroom Soup, or some roasted veggies like Keto Brussel Sprout for a complete and satisfying meal. And don’t forget your favorite dipping sauces — like Keto Yum Yum Sauce or add some tabasco sauce to some Light Mayonnaise. These can take these pockets to the next level!
FAQ
Absolutely! You can assemble the pockets ahead of time and store them in the fridge for up to a day. Bake them fresh when you’re ready to serve.
The easiest method is to place the croutons in a resealable plastic bag and crush them with a rolling pin. Alternatively, you can use a food processor for finer crumbs.
Chicken Pockets
Equipment
- large baking sheet
- Non-stick cooking spray
- Medium mixing bowl
- Spoon
- Pastry brush
Ingredients
- 8 ounces cream cheese softened
- 2 tablespoons milk
- 1 tablespoon chopped green onions
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 2 cups rotisserie chicken shredded
- 2 packages reduced fat crescent rolls
- 1 tablespoon butter
- ¼ cup crushed croutons
Instructions
- Preheat oven to 350°F. Spray a large baking sheet with non-stick cooking spray; set aside.
- In a medium mixing bowl, combine the cream cheese, milk, green onions, salt, and garlic powder. Fold in the shredded chicken.
- Separate the crescent roll dough triangles. Arrange the triangles together to form rectangles and pinch the seams together. Repeat with all the dough, forming 8 rectangles.
- Spoon the chicken mixture evenly onto each dough rectangle, placing the filling on one half of the rectangle. Fold the other half over the filling to cover it and create a pocket. Pinch the edges to seal the pocket closed.
- Place each chicken pocket on the prepared baking sheet. Brush the top of each pocket with the melted butter and sprinkle with the crushed croutons.
- Bake at 350°F for 20 minutes, or until golden brown.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Other Recipes you may like:
Chilaquiles Verdes
Oatmeal Banana Chocolate Chip Muffins
Carnivore Meatballs
Mexican Chicken Salad (Ensalada de Pollo)
Mango Habanero Salsa
