Tuesday, January 18, 2011

Chicken Pockets (aka Chicken Pillows)

When Zac & I first moved here to Nevada 7 years ago we were the new people at church (and we only had 1 kid - man that seems so foreign now! LOL) and a wonderful family full of children invited us over for dinner so we could all get to know each other. They served something they called Chicken Pockets. I'd never had them before- or anything like them - but I absolutely loved them! I wasn't much of a foodie back then so I just thought "YUM!" and never thought about it again. But a few years back as I kept coming up with more & more little mouths to feed (yes, I know how that happens!! LOL) these little kid-friendly fellas came to mind. I did a very exhaustive internet search trying to remember the ingredients that she'd used & pass on the recipes that had things I didn't want. With a little tweeking from one recipe to the next I now have a good chicken pocket recipe to call my own. I hope you try 'em & like 'em!

Shopping list:

Crescent dough, cooked chicken, shredded cheddar/jack, green onion, celery, cream cheese, salt, pepper, garlic powder.

Start out mixing everything but the chicken in a mixing bowl.

Once the mixture is creamy & well combined add in the chicken & stir it up.

Unroll your dough into 8 triangles & add about 2 tablespoons of the chicken mixture to the center of the triangle.

Now carefully grab the 2 corners opposite of the right angle on the triangle & fold them up to meet the right angle. (I've also done it with only 1 tablespoon of chicken against the short edge & then carefully rolled them like a traditional croissant - that's more of a lunch buffet/appetizer type size - these are dinner sized that I'm showing you here!)

Seal all the open edges by pinching them shut. Make sure to get them all sealed - you don't want the filling to ooze out as it heats up!

Now just set them on a cookie sheet & bake in a 350 oven for 12-15 minutes.

Aren't they so pretty!!!?

From here just let them set for a few minutes then serve 'em up! You can eat them plain if that's your style. We like to dip them in Ranch. I also noticed a few of the recipes I searched serving them with a chicken gravy made with some cream of chicken soup thinned down with a little broth or milk.

Mmmmmm..... warm, rich, oozing deliciousness.
Hello, friend.

Chicken Pockets:

2 cups chicken, cooked & shredded
1 (8oz) block of cream cheese
2 green onions, thinly sliced (I use kitchen scissors)
1 stalk of celery, chopped small
1/2 cup shredded cheddar/jack cheese
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 cans refrigerated crescent dough

Combine everything but the chicken in a bowl. Mix until well combined. Add chicken; stir well.

Unroll crescent dough into triangles; add 2 tablespoons of chicken mixture to each triangle. Carefully fold up 2 angles to meet at the right angle of the triangle. Seal all edges by pinching with your fingers.

Bake at 350 for 12-15 minutes, until golden brown. Serve warm with Ranch dressing or chicken gravy for dipping.

(When my neighbor makes these she likes to dip the unbaked crescent in some melted butter then into breadcrumbs to give them a crispy finish. Just another option to consider!)


  1. yummy to the tummy. i can testify to that. the colemens in our ward intriduced me to these pcokets years back as well and ur so right they are a family favorite of our too. super yummy and i love how u tweeked ur own and made it more homemade i usually just buy the garden cream cheese but i see u made up ur own homemade garden cream cheese ohhhh yummo. good job.

  2. I make these, too. My husband really likes them! I'm looking forward to looking through your blog. Thanks for telling me about it!

  3. Thanks for the reminder! I had some leftover in the freezer..but not enough for the whole family so the kids got them for dinner tonight and I had left over stew that they disliked!

  4. I remember you brought these to me right after I had Raychel. I loved them!