We all need QUICK and EASY meals and these Easy Creamy Chicken Pockets with Crescent Rolls fit the bill. This easy recipe with leftover chicken or turkey reminds me of hot pockets will definitely be an addition to our family meal rotation.
This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.
Chicken Pockets with Crescent Rolls
Using leftover chicken, especially our electric smoker whole chicken or turkey makes this recipe a breeze! We love big holiday meals, but always seem to end freezing extra chicken and turkey. Similar to our Chicken Crescent Swirls and Chicken Cobbler Recipe this is one of those easy recipes that we can enjoy all year long!
Cut cooked chicken into small cubes or pieces. Warm some cream of chicken soup and cream cheese along with the pre-cooked chicken. Wrap the warm and creamy filling in refrigerated crescent roll dough to make a pocket. For a finishing touch that makes the chicken pockets extra special brush with melted butter and sprinkle with crushed croutons then bake for 20 minutes.
Growing up I snacked on a lot of Hot Pockets during high school and college. This semi-homemade hot pocket recipe is so much better than the frozen version and easy enough for anyone to make.
We’ve made this recipe a couple times already. The first time we just used one can of refrigerated crescent rolls and had a very hearty, meaty meal. The second time we used two rolls of dough so we had more food, but it wasn’t quite as meaty. How much bread you use depends on how many people you need to feed and how hearty of a meal you are looking for.
Meal Idea with Leftover Chicken
Sometimes we purchase pre-cooked chicken and sometimes we use leftover chicken. Using canned chicken works well too. Whatever type of chicken you use having prepared chicken on hand makes these chicken crescent pockets even quicker to make. Anything to make meals easier is a win in our book!
We all enjoy this home-cooked meal that is cheap and easy!
How to Make Chicken Pockets
Chop up leftover chicken into very small pieces to allow all of the flavors to blend together well. In a skillet heat up cubes of cream cheese, cream of chicken soup and pieces of chicken or turkey.
Unroll crescent dough on a lightly greased baking sheet. Separate into rectangles of two triangles of crescent dough. Press seam together and flatten any thick spots in the dough.
Spoon filling evenly over half of dough. Then fold other half of dough over the filling and press edges closed to create a pocket.
Brush with melted butter and crushed bread crumbs. Bake for about 20 minutes at 350°F until the dough is cooked and lightly browned.
Other Easy Meals with Chicken:
- Baked Parmesan Chicken Tenders might be my all-time favorite chicken tenders! Lightly coated and baked in butter a recipe doesn’t get much better than this!
- BBQ Chicken Sliders are an easy and flavorful way to feed the family! Topped with cheese and bacon BBQ chicken doesn’t get much better than on a Hawaiian roll slider.
- Crock Pot Swiss Chicken & Stuffing is a hearty meal to make in the crock pot. Our family enjoys this comfort food on a cold day.
- Slow Cooker Creamy Chicken Pasta only takes 5 ingredients and mixes bowtie pasta into a creamy shredded crock pot chicken to make a delicious meal.
- Chicken Supreme calls for 5 ingredients and makes a simple baked chicken dinner complete with gravy.
Printable Easy Chicken Pocket Recipe
Easy Chicken Pockets
- 2 cups cooked chicken diced
- 3 ounces cream cheese cut in cubes
- 1 can cream of chicken soup
- 16 ounces refrigerated crescent rolls 2 cans
- 2 Tbsp melted butter
- 1 1/2 cups crushed seasoned croutons
- Preheat oven to 350°Fahrenheit. Lightly grease a baking sheet.
- In a skillet over medium heat mix chicken, cream cheese and cream of chicken soup. Season with salt and pepper if desired.
- Unroll crescent dough into rectangles. Each package should make 4 rectangles. Press flat to help seams seal. Spoon 1/4 of mixture onto half of each crescent roll. Fold other half over filling and seal edges.
- Brush the pocket with melted butter and then roll in crushed croutons. Place on a cookie sheet and bake for 20 – 25 minutes until dough is cooked and filling is heated through.
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Originally published on January 29, 2018 and updated on February 15, 2021.