Easy Chicken Pockets

Crushed crouton seasoning on baked chicken pocket made from crescent dough

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.

Course Main Course, Snack

Cuisine American

Keyword Chicken pocket

Prep Time 15

Cook Time 20

Total Time 35

Servings pockets

Calories 376kcal

Author Jennifer Osterholt

Ingredients

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

Instructions

Preheat oven to 350°F. 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.

Nutrition