Cream Cheese Chicken Pockets
Ready for the ultimate comfort food?
These Cream Cheese Chicken Pockets are filled with seasoned chicken, decadent cream cheese, and your choice of favorite veggies (I love them with mushrooms). They are a family favorite at my house and always a hit with guests.
I like to try new recipes but my family has a few favorites that we make on a regular basis. They are usually ones we keep going back to because they are either easy or delicious.
These chicken and cream cheese pockets are both.
This simple recipe can be adapted to fit your family’s food preferences and changed up to add variety to your menu plan. This recipe is kid-friendly and simple enough that even the youngest cooks can help with preparation.
Cream Cheese Chicken Pocket Ingredients
- Refrigerated crescent roll dough
- 8 oz. cream cheese (or more if you prefer them extra cheesy)
- Chicken, seasoned, cooked and shredded (canned chicken works well for this in a pinch)
- 1 cup of seasoned bread crumbs or crushed dry stuffing mix
- Butter, melted
- Optional: sautéed mushrooms, bacon, etc.
Cream Cheese Chicken Pocket Preparation
Cook the chicken and shred it with a fork. Rotisserie chicken is wonderful in this too and is a great way to save time.
Let the cream cheese sit at room temperature for about 10 minutes to soften, then mix with the shredded chicken. If you are adding any additional ingredients such as mushrooms or bacon, add them to the chicken and cheese mixture.
Separate the crescent roll dough into triangles. Scoop a small amount of the chicken and cheese mixture (about 2 T.) into the center of the dough, pull the edges to the center and pinch to seal.
Dip each dough ball into the melted butter then roll in the bread crumbs or crushed stuffing.
Bake at 375° for 14-16 minutes or until the crescent rolls are slightly brown on top and slide easily from the baking sheet.
Serving Suggestions
My favorite way to serve this is over rice with a simple gravy made from cream of mushroom soup and a small amount of milk. My kids like to eat these plain similar to hot pockets.
What flavor combinations can you create?
Cream Cheese Chicken Pockets
These Cream Cheese Chicken Pockets are filled with seasoned chicken, decadent cream cheese, and your choice of favorite veggies (I love them with mushrooms). They are a family favorite at my house and always a hit with guests.
Ingredients
- Refrigerated crescent roll dough
- 8 oz. cream cheese (or more if you prefer them extra cheesy)
- Chicken, seasoned, cooked and shredded (canned chicken works well for this in a pinch)
- 1 cup of seasoned bread crumbs or crushed dry stuffing mix
- Butter, melted
- Optional: sautéed mushrooms, bacon, etc.
Instructions
- Cook the chicken and shred it with a fork. Rotisserie chicken is wonderful in this too and is a great way to save time.
- Let the cream cheese sit at room temperature for about 10 minutes to soften, then mix with the shredded chicken. If you are adding any additional ingredients such as mushrooms or bacon, add them to the chicken and cheese mixture.
- Separate the crescent roll dough into triangles. Scoop a small amount of the chicken and cheese mixture (about 2 T.) into the center of the dough, pull the edges to the center and pinch to seal.
- Dip each dough ball into the melted butter then roll in the bread crumbs or crushed stuffing.
- Bake at 375° for 14-16 minutes or until the crescent rolls are slightly brown on top and slide easily from the baking sheet.
Pin it for Later
