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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).