Chicken Pockets Recipe

Name: Chicken Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 cans crescent rolls; 3 oz. cream cheese; 2 Tbsp. melted margarine; 1 Tbsp. melted margarine; 2 c. cooked chicken, cubed; 1/4 tsp. salt; 1/8 tsp. pepper; 2 Tbsp. milk; 1 Tbsp. chopped chives; bread crumbs

Servings: persons

1
Blend cream cheese and margarine until smooth.
2
Add chicken, salt, pepper, milk and chives; mix well.
3
Separate rolls into rectangles.
4
Seal 2 rolls together, shaping into a square.
5
Eight squares should be made.
6
Spoon meat mixture onto center (approximately 1/2 cup).
7
Pull 4 corners of dough to center and seal edges.
8
Brush top of each with melted margarine (1 tablespoon).
9
Sprinkle with bread crumbs.
10
Bake on ungreased cookie sheet for 15 to 20 minutes until puffed up and light brown. Freezes well.
11
My family loves this recipe!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cans crescent rolls, 3 oz. cream cheese, 2 Tbsp. melted margarine, 1 Tbsp. melted margarine, and more.

Yes, Chicken Pockets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Pockets

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