These Chicken Pockets are easy to make, and even my oldest daughter mentioned how delicious they were and that she really liked them. You can easily make these pockets for dinner or prep the filling and place it in the freezer for dinner for another night and just keep some crescent rolls on hand in the refrigerator. It’s nice to have meals that you can take out of your freezer, easily assemble, and throw them in the oven for dinner.
Freezer-Friendly Chicken Pockets
Makes 8 Chicken Pockets
Ingredients
- 2 cups cooked, shredded chicken
- ½ package (4 oz.) cream cheese, softened
- 2 Tablespoons milk
- ¼ teaspoon salt
- ½ cup seasoned croutons, crushed into crumbs
- 2 (8 oz.) packages refrigerated crescent rolls
- 2 Tablespoons butter, melted
Instructions
- In a medium bowl, mix the chicken, cream cheese, milk, and salt.
- If you want to do this as a freezer meal, at this point, place the filling in a Ziploc bag and label. Take the crushed crouton crumbs and place them in a separate Ziploc bag. Attach it to the chicken filling and freeze.
- When ready to prepare, thaw chicken mixture.
- Unroll the crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press the dough along the perforation so the rectangles will not separate.
- Place 2 large spoonfuls of the chicken filling in the center of each rectangle. Fold the dough over the filling and use a fork to pinch the edges.
- Place the chicken pockets on a greased baking sheet. Brush the melted butter on top of each one and sprinkle the crouton crumbs on top.
- Bake at 350 degrees for 20 minutes.
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