Kid Friendly Chicken PocketsThis post may contain affiliate links which won't change your price but will share some commission. Read more here.
As my son has been getting ready to go back to college (~sigh~) I wanted to send some food back with him. He doesn’t have a cafeteria on campus so if he cooks it’s in the dorm kitchen and that’s not ideal.
So he and I got to work making this easy to grab snack/meal of kid friendly Chicken Pockets (my college guy is still a kid to me!)
I first found this recipe many years ago in the book Once-A-Month-Cooking, but as usual I adapted it to fit our family.
I began teaching my children to help in the kitchen when they were wee little ones and it’s served me well over the years. Now it’s just enjoyable spending time with my older ones whenever they have time for me!
A few tips about the recipe. I use whatever cooked chicken or turkey I have and mix it with the cream cheese and a bit of milk.
My son and I made a batch of about 50 chicken pockets and I used an 8 ounce bar of cream cheese. If you like it thick add extra.
I don’t salt anything because my family salts everything way too much. I’ve made this recipe before using using bread dough and the Chicken Pockets were thicker than using biscuits or crescent dough.
Serve these warm or cold, as an entree or a snack. I also freeze mine, and I’m sending a bunch for my son to pull out of the freezer and warm for a quick snack.
The way I first made the recipe was to freeze the filling then thaw and do the remaining steps and serve immediately.
They are great to have on hand for picky eaters, for lunch or snack time as well.
Kid Friendly Chicken Pockets
Kid Friendly Chicken Pockets
- 2 cups cooked, chopped chicken
- 1 3-oz pkg. cream cheese softened
- 2 tbs milk
- salt to taste
- 1/2 cup crushed, seasoned crouton crumbs
- 2 pkg. refrigerated crescent rolls
- 1/4 cup melted margarine
- Mix chicken, cream cheese, milk and salt in a medium bowl
- Place about 1/4 cup of chicken mixture into the center of the dough.
- Fold dough over the filling and pinch the edges to seal tightly.
- Dip in melted butter and coat with crouton crumbs. (Here's another variance: I used Italian bread crumbs or you could also use stuffing).
- Place pockets on greased baking sheet and bake at 350 degrees for 20 minutes or until golden brown.
A couple of other favorite family friendly recipes are my Chicken and Hash Brown Casserole and my Slow Cooker Rice and Beans (it’s economical, too!)
These look great! I’m looking for ideas for school lunches, and these would definitely work. I’ll be featuring the ideas I find at the end of August on my site.
If you put it in a crescent roll, it has to be good! Love this idea. Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM
These look delicious!
What a great food to share with your son!! This looks so easy. Thanks for linking to Foodtastic Friday!
Delicious! Even for grown ups;) Love your blog here. Especially your header!
Oh my! Takes me back a few years (15-20?). We used to use that cookbook and these were one of the dishes that we LOVED. Somehow . . . we forgot about them over the years.
I am going to have to introduce my younger kids to this yummy meal. Thanks for the reminder.
this looks like a meal my kids would really enjoy
Ah, these look delicious! I may have to try these myself.