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.