Creamy Chicken Pockets Recipes

SAVORY CRESCENT CHICKEN SQUARES

Steps:

• Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
• Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
• Bake 25 to 30 minutes or until golden brown.

CHEESY CHICKEN POCKETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a large skillet over medium heat.
• Cook and stir onion, jalapeno pepper, and garlic until tender, about 3 minutes. Season with salt and black pepper.
• Combine chicken, Cheddar-Monterey Jack cheese, cream cheese, hot pepper sauce, and onion mixture in a large bowl.
• Spray 5 phyllo sheets each with cooking spray. Stack these 5 phyllo sheets on top of each other and cut into 4 smaller squares.
• Spoon chicken mixture into each of the 4 squares; fold phyllo dough over and seal the edges. Repeat with remaining phyllo dough and chicken mixture until you have 12 filled pockets.
• Brush beaten egg on tops of filled phyllo pockets.
• Place filled phyllo pockets on a baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes.

CHICKEN POCKETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
• Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
• Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.

CREAMY CHICKEN POCKETS

Steps:

• 1. Preheat oven to 375.
• 2. Heat the olive oil in a large skillet over medium heat. Cook the onion & garlic, then add the chicken.
• 3. Meanwhile, in a medium bowl, beat the cream cheese and 1 tablespoon of melted butter until smooth. Stir in the cooked chicken, onions, and garlic. Add the salt, pepper, and milk. Mix well.
• 4. Separate the crescent roll dough into 8 triangles. Dollop a tablespoon of the chicken filling into the center of each triangle and fold the corners up to seal. Press and seal firmly. Place on ungreased baking sheet, and repeat with the remaining dough and filling.
• 5. Brush the tops with the softened butter. Bake for 11-13 minutes, or until golden brown.
• 6. TIP: To reheat leftovers (if there are any!), bake in a preheated 350 oven for 10 minutes.

PUFF PASTRY CHICKEN RECIPE

Steps:

• Cook the minced onion in a skillet with the butter on low heat until they are translucent.
• Add the minced garlic and cook 1-2 minutes more.
• Turn up the heat to medium and add the diced chicken breast and stir frequently.
• Turn up the heat to medium and add the diced chicken breast and stir frequently. Season with salt and pepper to taste.
• Remove the skillet from the heat.
• Add the herb cheese to the chicken and combine well.
• Set aside the chicken mixture while you work with the puff pastry. Start by unrolling the puff pastry on a baking sheet.
• Cut off the excess paper and discard.
• Using a pastry cutter or knife, cut the puff pastry dough into three equal pieces.
• Cut each of the three pieces in half so you have six square pieces of dough.
• Add two tablespoons of the chicken mixture to the center of each square.
• Use your finger to add a little water to the edge of two sides of the dough.
• Fold the dough into a triangle and use a fork to crimp the edges.
• Repeat with each of the squares.
• Brush each triangle with the egg wash.
• Bake at 350-degrees F until the pastry is golden brown, about 20 minutes.

CREAMY CHICKEN POCKETS

Steps:

• Preheat oven to 375°F.
• Heat the olive oil in a large skillet over medium heat. Cook the chicken with the onions and garlic.
• Meanwhile, in a medium bowl, beat the cream cheese and 1 tablespoon melted butter until smooth. Stir in the cooked chicken, onions and garlic. Add the salts, pepper and milk. Mix well.
• Separate the crescent roll dough into the eight triangles. Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal. Press and seal firmly. Place on ungreased baking sheet or stone and repeat with the remaining dough and filling. Brush the tops with the melted butter and sprinkle with the bread crumbs (optional).
• Bake for 11 - 13 minutes, or until golden brown.
• Recipe Note: To heat up leftovers, bake in a preheated 350F oven for 10 minutes.

STUFFED CHICKEN CREPE POCKETS

Steps:

• Whisk eggs with flour until smooth. Add milk as you stir. Follow suit with oil.
• Preheat a frying pan or crepe pan until it's sizzling hot, keeping heat at medium-high. Spray the pan with oil, but just this once. You do not need to do this for the remaining crepes, as the batter already contains enough oil.
• Lift up the frying pan with one hand and pour the batter in with the other, rotating it carefully to evenly distribute. Flip crepes by lifting the edges with a fork carefully.
• Cook chicken breast in boiling water seasoned with salt. Once chicken is cooked, shred it into small pieces. Add softened cream cheese and green onions.
• Add in salt and pepper and stir to combine.
• Place a spoonful of filling in the center of a crepe.
• Bring all sides together like a coin purse and tighten them up with a green onion. Place pockets in an oven safe dish in the oven for 15 minutes at 350°F right before serving. Note: You can also warm them in the microwave in a pinch.)

CHICKEN CREAM CHEESE POCKETS

Steps:

• Preheat oven to 350 degrees F.
• Combine chicken, cream cheese, 2 Tablespoons of butter & mushrooms.
• Lay out a single crescent roll triangle. Stretch it out so that it is slightly bigger than normal.
• Place approximately 1/4 cup of chicken mixture in the center of crescent roll.
• Wrap dough around chicken mixture sealing up edges, creating a pocket.
• Continue to do this to each crescent roll.
• Place onto lined cookie sheet or in a greased casserole dish.
• Melt 2 Tablespoons of butter and brush on to each crescent roll.
• Add crushed corn flakes to top of each crescent roll, if desired.
• Bake in oven for 20 - 25 minutes or until golden brown.
• While baking, combine evaporated milk and cream of chicken soup in a pot on the stove, medium heat. Stir to incorporate and cook until simmer.
• Turn off heat and allow to cool.
• Serve Chicken Cream Cheese pockets with dipping sauce.