Creamy Chicken Pockets

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Chicken PocketsI dug this one out of my recipe posts from 2008 because it is a meal we enjoy often and really needs to be brought back to your attention. With the blog aged over 4 years now, there are many recipes lost in the archives that I’d love to re-photograph (is that a word?) and rewrite. It would take forever to do so, but I’m placing the ones we absolutely love in the forefront. I’ll start with this Creamy Chicken Pockets recipe.

Chicken Pockets3

Once in a while I’ll have some boneless chicken breasts in the fridge that need to be used up quickly before going bad the next day.  This typically happens when I veer away from my meal plan and end up not using everything from my grocery list.  (Doesn’t happen often, no worries.)  If chicken is one of the items, then I will roast it in the oven and shred it or cube it for another use.  More than likely, I will save it either for my Baked Creamy Chicken Taquitos or these Creamy Chicken Pockets, both of which are favorites in this house.

Creamy Chicken Pockets2

If you already have the chicken cooked and prepared, this is a great weeknight meal.  Just toss it in the skillet with the garlic and onions for a few minutes and you’re ready to quickly whip up the filling.  Even if you have to cook the chicken yet, it is still pretty fast to put together.  Trust me, this is the main reason we have it so often.  🙂

Creamy Chicken Pockets

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 2 chicken pockets

Creamy Chicken Pockets

Crescent rolls stuffed with a creamy chicken filling. When paired with a side, this is an easy weeknight dinner, or can stand alone as a great appetizer.

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

Preheat oven to 375 degrees 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 softened 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 350 degree F oven for 10 minutes.

Source: AllRecipes


The size of the chicken breasts largely effects how many pockets you can make. The other day, I used 3 larger breasts and was able to make 16 pockets (two 8-ounce packages of crescent rolls) instead of only 8.

I now use shredded cooked chicken in this recipe. Cook the onions and garlic without the chicken and add to the cream cheese mixture. Stir in the cooked chicken then proceed with filling the pockets.

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  1. Ooh, this looks like it would also make a killer appetizer! I think I’m going to try it out on my Bunco girls!

  2. What a great recipe! These look fun!

  3. These sound, and look, absolutely delicious! I’m going to make them tonight 🙂

  4. This looks delicious! My kids love crescent rolls. What a great way to use up leftovers.

  5. Wow these chicken pockets look so delicious! Love how easy the recipe is too!

  6. Can these be flash frozen then thawed and cooked? Thanks!

    • Katelyn- I haven’t tried that, but it seems like it could work. You could freeze them either unbaked or baked. Not sure you’d necessarily have to thaw it first, though, when you’re ready to serve them. Let me know if you try it!


      • this is similar to a recipe that i use from a once a month cookbook. it recommends freezing the mixture and then on the day of, putting the packets together and baking.

        another good thing is to brush with melted butter and dip in seasoned bread crumbs! yummy!

    • Yes, I make them (slight difference in recipe); I spray a cookie sheet ; set them on it & place it in the freezer. I then take them off the cookie sheet & place them in a large ziplock bag; I pull out the number I want to bake, thaw in fridge & then bake @ 350 for 25 minutes.

  7. Yeah! I love things in little pockets like that. Bundles of things are always fun. And creamy chicken? Can’t go wrong with that!

  8. These look really good! My kids love anything stuffed into a pocket, so I definitely want to try this recipe. Thanks for sharing!


  9. Nikki, you have such a beautiful blog and these chicken pockets are an adorable dinner idea. I bet they are so flavorful and fun for kids, too. Thanks for sharing this great recipe and stopping by my blog!

  10. Wow, these little pockets look so good…I am sure that they make a great appetizers…great pictures!

  11. Truly everyone in my house would love these creamy chicken pockets. Love this recipe 🙂

  12. These look great, and so comforting!

  13. These look really cute and tasty!

  14. These sound delicious! I love the idea of them!

  15. Nikki, these look yummy! I am glad you reposted them because I missed them the first time around. I am always looking for more recipes that use chopped or shredded chicken for the exact reasons you mentioned–preparing the chicken ahead of time before it goes bad. 🙂

  16. Made these last nite for my hubby……….he loved them…….and they were so easy! I will defiitely be making them again! Thanks so much for the recipe!!

  17. These were delicious! My husband and I ate four for dinner and I am going to try freezing the other four.

  18. Oh man…these look sooo delicious! I am bookmarking this one, i can’t wait to try it out! 🙂

  19. Hey Nikki, I made these tonight and they were delicious! They reminded me of little chicken pot pies and I am tempted to try to squeeze in some peas or carrots next time. Unfortunately, mine did not turn out quite as cute as your’s did. I think I overfilled them so they were a little difficult to seal on all sides. I think I was getting a little too greedy with the yummy chicken mixture! Great recipe again though! You never seem to disappoint 😉

    • Thanks, Amanda! I also have the problem of wanting to over-fill them. 🙂 In fact, I’ve made them with the chicken mixture filled between two rectangles instead (just seal the perforation between two of the triangles so they are rectangles) and this way you can create bigger portions, which means more filling in between! 🙂 So, rectangle crescent roll on bottom, layer in filling and top with another crescent roll rectangle. Seal the edges and bake!

      • Lorraine Gray says:


        Think I’ll try to make two full sized pies, throw some carrots & peas into the filling. Might need to put them in a crock to support them. Pre-bake the bottom crust? I’ll make the minis for appetizers for a party! What an inspiring recipe!! Thank You!

  20. These were so good! I couldn’t figure out how to make the pockets with only one crescent roll, but I just used two and they were great! Thanks so much for sharing! 🙂

    • That made me chuckle because it took me the first try or two to figure out it doesn’t take much filling for only one crescent. 🙂 Glad you liked them!

  21. We tried these tonight and they were delicious – and a big hit! Definitely adding this one to our regular menu rotation! Thanks for sharing!!

  22. we totally make this in our house, too! except I use green onions and lemon pepper in my filling and then I make a sauce (combination of sour cream and cream of chicken soup) to put over the top. The kids ALWAYS love these. (I can eat the whole batch if I’m not careful!)
    Thanks for the variation on one of my faves! I’m going to have to *pin* this and give it a whirl!

  23. This looks really good, I’m going to have to try it soon. 🙂 I make something similar called chicken squares, which uses 2 cans crescents with two of the trianges formed into a square, a big can of chicken breast, a pkg of cream cheese, chives, mushrooms, chopped celery, dried minced onions, and diced pimentos. fill each of the squares and fold up the edges into a packet, bake til light brown. with a salad serves 8, or four hungry people.

    • I make a similar recipe with 2 cans crescent rolls, 2 pk cream cheese, 2 cans creamed chicken, dinced onion, Oh and 1/2 stick of butter 🙂 also adding a little hot sauce gives it a nice kick 🙂

  24. These look so yummy, I’m going to make these! Maybe a silly and simple question, but how do you roast your chicken breasts in the oven?

  25. This recipe has been circulating in our family for about 10 years. A variation that our family likes is to add a little corn and/or diced carrots (zapped in the microwave for half the recommended time for frozen). This not only allows you to make more “pockets” but makes it even more like a pot pie. When I add the veggies, I make gravy with chicken broth to serve with it. I freeze the extras (uncooked) for another meal.

  26. We did a variation on these for dinner tonight and they were fab”

    * I didn’t have enough cream cheese, so I used a dollop of sour cream and omitted the milk.
    * Lots more garlic (5 or 6 cloves) – we love garlic!
    * Garlic pepper & seasoned salt were the only seasonings I added

    We had soooo much of the filling left over, though (it really doesn’t take much to fill the pockets!). Am thinking I’m going to pop some canned biscuits in the bottom of a casserole dish tomorrow, and put the mixture over them + some frozen peas and bake to make a quick casserole. This creamy chicken stuff will be a great base for weeknight dinners! Thanks so much for sharing.

  27. Sounds good! My mom’s been making a variation these for years and now I do too. We just do chicken, cream cheese and a little butter–fill the crescent rolls (or a do a lower calorie roll recipe), bake them and then serve with chicken gravy over the top. So yummy!

  28. These sound just like something my friend made that I have been looking for ever since. Thank you for posting it! I’m going to have to give it a try soon!

  29. I just made these tonight and me and my husband are raving over them! They are delicious and so easy to make!!! YUM!

  30. yum! i recently made chicken wellingtons bite sized and came across a lot of recipes using cream cheese while looking for inspiration, which i was wary about. For some reason hot cream cheese sounded strange to me. Glad to see someone so highly recommend a similar recipe. I need to try these!

  31. This was delicious!!

    I made the crescent rolls from scratch which didn’t add too much time to the overall recipe as we didn’t have a can anywhere to be found (I’m living overseas) and they were so yummy (recipe I also added cut up broccoli to the mix and herb cream cheese- which gave it a great kick and some more veggies. Will be making this again!

  32. This would make a great game day surprise! For the ladies and gents! Looks yummy!

  33. I make this same recipe ~ everyone loves it! But you must make the sauce to go with
    1 can cream of chicken soup mixed with 1/2 cup sour cream (low fat versions work)
    mix and serve warm. Sauce makes it really special!

  34. Cayti Burch says:

    Oh man, I made this tonight for my guys and it was REALLY good! I have a casein allergy so used the df cream cheese and butter and Bisquick for the biscuits w/ soy milk and it was wonderful! I don’t usually like the crust on pot pies, but the butter and breadcrumbs topping REALLY made it crisp and yummy! Thank you!

  35. I made this over the weekend. I added some chopped spinach to the mix. Very good.

  36. I made these and instead of all the onions and garlic I cheated and use onions and chives flavored cream cheese. They came out great!!

  37. I just posted this recipe to my blog & can’t wait to eat it this weekend. TASTY! thanks for the recipe.

    my life. my love. my ramblings.

  38. Will definitively try those gorgeous chicken pocket.

  39. Is there a good substitute for milk?

    • Hi Brandy,
      It depends on what kind of substitute you are looking for. Are you looking for a non-dairy ingredient instead? Almond milk or coconut milk should be just fine here. 🙂

  40. These were SOOOOO amazing! Didn’t have kosher salt (never even heard of it before) so just used regular salt and seasoning salt. My husband was very impressed by them too!!

  41. Jess tang says:

    I made this tonight! It was so good. Thanks for the recipe!

  42. Pkahn Brown says:

    These look awesome…think I’m going to make some for my book club.

  43. I just made these and they were a nightmare with the little triangle crescent rolls. Next time I make them, I’m just going to get a sheet of pastry and hope that works better. I got so frustrated using the crescent rolls.

    • Hi Leah. Sorry to hear that. You were probably trying to place too much filling in it. Don’t be discouraged, you just need some practice. 🙂 Once in a while they are a little difficult for me…but it is usually because I’m not paying attention and use too much filling. Also, make sure you’re not letting the dough sit out too long. They are much easier to work with when cold. Hope this helps!

  44. I made these tonight and they were awesome! I used a precooked chicken I picked up at the food store and threw in some leftover veggies I had in the fridge. I ended up using an entire cream cheese package (8 oz) and increased the other ingredients, filling 2 packages of crescent rolls. I greased a cupcake pan, put the crescent rolls in each hole, then filled the rolls and folded the edges over the middle. The pan made it alot easier to keep the rolls together and I could even overfill a bit. They were sooooo good! Thank you for sharing this recipe…it’s a keeper : )

  45. They look yummy! Stumbled across these on pinterest.

    One question though…. I’m in Australia and have no clue what crescent rolls are. Are they a puff pastry or flaky pastry or something else?

    • Hi Suse,
      Crescent rolls are a flaky, buttery dough. For this recipe, I buy them in the refrigerated aisle from Pillsbury, but I’m sure you can find a homemade recipe with a quick Google search. 🙂

  46. Hi, I noticed you have melted butter and softened butter in the list of ingredients. But in the recipe you said melted butter twice, are you supposed to melt the butter both times or no? Sorry if I’m being a stickler I just wanted to double check with you, thanks!

  47. These are really good, but prep time wasn’t the quickest by the time I thawed the chicken, diced the chicken, cooked the chicken. Softened the butter and cream cheese. Melted more butter for the tops. Thawed my add-in veggies, etc. And finally mixed it together, but then you have to scoop it in the crescents and manage to fold it up! It took 30 mins by the time i got it in the oven!

    • Hi Hannah,
      Yes, it will take much longer if you have to thaw your ingredients first plus use extra ingredients (like the frozen vegetables). 🙂 That’s why when I know I’m going to make these, I grill or cook extra chicken one night, and then use it for this recipe later.

  48. These sound great. Family is a big fan of Buffalo chicken wings, so am thinking of adding some Frank’s Hot Sauce to the cream cheese mix and serving with raw carrots, celery and blue cheese dressing on the side.

  49. These were so good. I saw this on pinterest and glad I was finally able to make it. I added some veggies and I can’t wait to make these again .

  50. My husband doesn’t like cream cheese or sour cream- what would you suggest for an alternative? Thanks!

    • Hi Sherie, You can use whatever chicken mix you think your husband will like. I could suggest alternatives like Greek yogurt, or ricotta cheese, but I’m guessing he might not like those either? 😉

    • MomofTwoPreciousGirls says:

      Just don’t tell him! When it is all combined, you cannot tell what it is…it does not have a cream cheese flavor AT ALL!

  51. This creamy chicken looks good I would like to try it.

  52. Came out great and everyone loved them. Need a side dish to go with it as I used it as a main dish and not an appetizer.

  53. Gramma Borrello says:

    I am going to try these tomorrow night! Why don’t YOU make these for us when you come for Thanksgiving. They look really delicious. Do you remember the time when you were just a kid and you invited me and Gramps over for dinner? You had some kind of chicken and broccoli dish and it was so good. Do you still have the recipe for that? I would like to make it some time. Seems like it had dressing in it too. It was so sweet that you cooked that dinner for us. i just loved it.. Love You!!!

    • Haha! I actually made these for mom and dad when I was visiting this last time. 🙂 And, yes, I remember making you dinner at Angie’s house, right? That was Angie’s recipe, actually, and I can’t remember it!! lol!

  54. I made these tonight and they were delicious! My fiancé thought they were great and ate them right up. I found your blog through Pinterest and I’m so glad I did. Can’t wait to try more of your recipes!

  55. Michelle Mc says:

    Just found this recipe and Im trying it tonight! Perdue short cuts were on sale this week and I am thinking this would be a good way to use them !! I am, also thinking of maybe a spoonful of chicken gravy on top when served ? cant wait !!!

  56. I have this recipe since 1981! It’s an oldie but a goodie! I have made it a lot over the years and guests are always wowed by it. In fact, our church had a community dinner last year and served these.

  57. Just found and looks like a must tty

  58. MomofTwoPreciousGirls says:

    I know this recipe was ut up long ago, but I found it on Pinterest and made it.

    The first time I got a “so-so” from my hubby, because I made his without the butter and bread crumbs since he always complains when I use bread crumbs on stuff (while I thought it was out of this world)!

    The second time I forced him to try it the right way and he fell in love! So much so that he ha me make them for his company thanksgiving pot luck. They were a huge hit…one of his co-workers (male!) begged for the recipe! He then made an off comment about it being good for breakfast with sausage and eggs. Made breakfast for dinner tonight, and used your recipe as inspiration, but the inside was just eggs, turkey sausage and a mix of mozzarella and cheddar (I would have preferred American, but I was out) a pinch of salt and pepper. He were AHHHHMAZING! Even my 4 yo picky eater begged for one after she had her own dinner…thank you so much for this recipe AND its inspiration…my husband has requested I make everything wrapped in crescent rolls from now on!

  59. Thank you so much for this recipe! Growing up my mom made a very similar dish that we called “chicken pillows”! I am excited to introduce these to my hubby – I know he will love them!

  60. made this and substituted 1/2 the cream cheese for the dinner starter flavored cream chz and left out the milk…yummy

  61. These are good…..really good. I made them tonight and I think I am too much of a big dumb animal to figure out how to delicately fill just the triangle…perhaps my chicken pieces were too big… so I did the suggestion of making a square using two on the bottom and two on the top. Perfect. I almost did not do the breadcrumbs and italian seasoning because I don’t much care for oregano but I am glad did because it was awesome. Thank you for sharing!

  62. I made these for a party and they were a BIG hit. I made and baked them the day before, placed them in tupperware and refrigerated them overnight. Popped them in the oven to warm them about and hour before the party. They were room temperature when served. Everyone wanted the recipe. Thanks!!

  63. Making these tonight! They look SO good! I don’t normally like the crescent rolls, so I’m thawing out some bread dough and will use that instead! I also thought of maybe adding some mozzarella cheese to the mixture to make it a little more cheesier. Has anyone ever tried either of those options? Hopefully they still turn out just as good! =)

  64. Made this tonight. Everyone loved them. Omitted the melted butter. Instead, drizzled with sweet chili sauce and sesame seeds. Served with extra chili sauce on the side for dipping. Delish!!

  65. I remembered this after my Christmas dinner and have used the leftover turkey in place of the chicken. Turned out wonderfully. I also sprinkled a little parmesan and basil on top 🙂 Thank you!

  66. Ok..a little tedious in making and it is soooo much easier if the mixture cools a bit AND the dough is super cold. I added some chives in the mix and sprinkled with the breadcrumbs and a touch of Parmesan!! YUMMY!!!! This will be in my favorites from here forward!

  67. Thank you so much for sharing this recipe! I found it pinned on Pintrest and made if for dinner for my husband and myself tonight. All I could think was, “Wow, these are a savory treat!”

  68. These were fantastic! Thanks for the great (easy!!) recipe!

  69. The original recipe is a Pillsbury Bake-Off recipe from the mid 1970s. It was the first thing I made for my “to be” future husband. We served these at our wedding reception. I add chopped black olives, green peppers, pimento, and I use green onions. I have made these with veg chicken and they are still devoured before I can blink once!

  70. I added juice from half lemon to the cream cheese filling as well as some fresh basil=DELICIOUS!!

  71. These are absolutely delicious. I like to use more chicken and then use one package of rolls so that I can have the chicken as a sandwich.

  72. I made these similarly but I dip them in butter then panko before I bake and put brown gravy on top, my family goes crazy for them and they are great for all that leftover turkey after the holidays 😉

  73. I made these for dinner last night. They were not as neat and tidy looking as yours, but they were a huge hit. Will definitely be putting this recipe into the normal rotation!

  74. Made these tonight for dinner! Instead of cooking chicken, I picked up a rotisserie chicken from the grocery store and pulled it apart at home. Made the mistake of getting the dough out of the fridge too early (oops!) so it was a little difficult shaping the pockets, but lesson learned. 🙂 Also added carrots to the mix, and I think I’ll throw peas and celery in next time—like a mini pot pie! ‘Twas very yummy; thanks for the recipe, Nikki!

  75. Delicious and a hit with the entire family!

  76. I made these for dinner tonight and my husband was hooked after the first bite! I used a can of chunk chicken, so it was extra easy to throw together!

  77. about how much chicken do you need per recipe? I cook and shred a whole chicken often and bag the chicken in 2-cup batches. Would 2 cups hickey be enough, or would I need more?

  78. Jaime Stone says:

    I love, love, love these kind of recipes! The filling can be any combination. I’ve made these with pulled pork, bbq chicken and bacon and cheese, even beef and cabbage! They can be fried too. For a sweet treat, chocolate chips, coconut, and walnuts are awesome, topped with powdered sugar straight from the fryer!

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