I 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.
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.
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
- 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.
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.