Chicken Pockets
These pockets are filled with tender chicken, savory spices, and your favorite fillings, all wrapped in golden, flaky dough. Simple to make and endlessly customizable, chicken pockets are a crowd-pleasing option for any occasion.
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
Calories: 228kcalCarbohydrates: 3gProtein: 18gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 90mgSodium: 461mgPotassium: 48mgFiber: 0.1gSugar: 1gVitamin A: 438IUVitamin C: 0.1mgCalcium: 34mgIron: 0.1mg
Tried this recipe?Let us know how it was!