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Kid Friendly Chicken Pockets

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These kid friendly Chicken Pockets are so easy to make and the perfect quick dinner. Can also be frozen as a time saver!
 

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. 

A bowl of food on a plate

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.

Cream Cheese Chicken Pockets rolled in bread crumbs

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

A bowl of food on a plate
Print

Kid Friendly Chicken Pockets

Course Main Course
Cuisine American
Keyword Chicken Pockets

Ingredients

  • 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

Instructions

  • 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.

Notes

Here's the first variation: Instead of using prepared crescent rolls, I made up a batch of bread dough in the bread machine (I use the same recipe to make pizza dough and stromboli), dumped it out on a cutting board, split it in half, rolled it out until fairly thin and then used a drinking class to cut out circles of dough. (If you want the chicken pockets larger use a larger glass).
***Thrifty and fast way to make these: use canned biscuits (the cheaper 4-packs).
 

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!)

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16 Comments

  1. 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.

    Laurel 🙂

  2. 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

  3. Pingback: Red Potato Salad

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