Chicken Pockets are a delicious, easy-to-make meal or snack filled with seasoned chicken, cheese, and vegetables, all wrapped in a soft pastry. They’re great for lunch, dinner, or as a party appetizer, offering a satisfying combination of flavors and textures in every bite.
Ingredients:
- 2 cups cooked chicken, shredded (rotisserie or boiled)
- 1/2 cup cream cheese, softened
- 1 cup shredded mozzarella or cheddar cheese
- 1/4 cup mayonnaise or sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
- 1/2 cup chopped vegetables (like bell peppers, spinach, or mushrooms) – optional
- 1 can (8 pieces) refrigerated crescent roll dough or puff pastry sheets
- 1 egg, beaten (for egg wash)
Directions:
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Filling: In a large bowl, mix the shredded chicken, softened cream cheese, shredded cheese, mayonnaise (or sour cream), garlic powder, onion powder, salt, pepper, and parsley. Add any optional vegetables at this point. Stir until the mixture is well combined.
- Prepare the Dough: Roll out the crescent roll dough or puff pastry sheets on a clean surface. If using crescent rolls, separate the dough into individual triangles. If using puff pastry, cut it into 4×4 inch squares.
- Fill the Dough: Place about 2 tablespoons of the chicken filling onto the wide end of each crescent triangle or in the center of each puff pastry square.
- Fold and Seal: Fold the dough over the filling, bringing the edges together and pressing them to seal. For crescent rolls, fold them from the wide end toward the point, sealing the edges tightly. For puff pastry, fold each corner toward the center, forming a pocket, and press to seal the edges.
- Egg Wash: Brush the top of each chicken pocket with the beaten egg to give them a nice golden color when baked.
- Bake: Place the filled dough pockets on the prepared baking sheet and bake for 12–15 minutes (for crescent rolls) or 15–20 minutes (for puff pastry), until golden brown and cooked through.
- Cool and Serve: Allow the Chicken Pockets to cool slightly before serving. Enjoy them warm, paired with dipping sauces like ranch, marinara, or honey mustard!