Chicken Pockets

Submitted by Nancy Ness

(Courtesy of my friend Shannon)



3 oz. cream cheese, softened

3 oz. butter, softened



2 cups cooked, chopped chicken (cooled)

¼ tsp. salt

1/8 tsp. pepper

2 Tbsp. milk

Stir to combine.


2 pkgs. Refrigerated crescent rolls (8 count each)


Option 1 – Mini Chicken Pockets:  Open crescent rolls and separate.  Divide mixture evenly between each triangle and pull corners up and around filling and pinch to close.


Option 2 – Larger Chicken Pockets:  Open one package of crescent rolls and layout the triangles on two cookie sheets.  Divide the mixture between the 8 triangles.  Open second package of rolls and cover each one with another roll.  Stretch and pinch the sides of the dough to seal.


Bake at 325º for 20 minutes.


Option 1 is the original instructions.  I could never get the pockets to seal correctly, so I improvised and now use Option 2.