Chicken Pockets: Savory Stuffed Goodness

Chicken Pockets: Savory Stuffed Goodness


Make tasty Chicken Pockets for a fun and flavorful twist on sandwiches. My mother-in-law used to make these after Thanksgiving and Christmas dinners with the leftover turkey. I got the recipe from her and did what every cook does. Altered it a bit and made it my own. I like it so much that I find myself going to Costco, getting a few of those rotisserie chickens, and not waiting for there to be leftovers.


Chicken Pockets: Savory Stuffed Goodness




Cook time: 25 Min  Prep time: 30 Min  Serves: Makes 4
Ingredients
3-4 oz cream cheese
3 Tbsp butter, melted
2 c chicken, cooked and cut up, leftovers works great
2 Tbsp milk
2 Tbsp green onion, whites and green parts sliced
1/2 tsp garlic powder
salt, to taste
pepper, to taste
CRUST OPTIONS
1 pkg refrigerated crescent rolls
4 Rhodes rolls or other frozen roll dough thawed
fresh yeast dough of your choice
Directions
1. If using packaged crescents rolls, form squares with 2 pieces by pinching together one long edge. May also use your own fresh roll dough or other favorite frozen roll dough, thawed. Just roll them out thin.
2. Mix together cream cheese, chicken, milk, salt, pepper, garlic, and green onion/chives slices. Leave the chicken and cream cheese in small chunks.
3. Divide the mixture between the 4 prepared roll squares. Pinch together the edges forming a pocket. If using frozen yeast dough, pockets will be more round, instead of the square-ish shape of the crescent rolls. Place on a baking sheet. I line it with parchment paper.
4. Brush with melted butter.
5. Bake in a pre-heated 350 degree oven for 20-25 minutes until golden brown. Serve with cranberry sauce, if desired.
6. These can be pre-prepared and frozen. After you have mixed the filling and filled the pockets, place them on a parchment paper square. Brush with melted butter, gently fold the paper around the pocket, wrap in plastic wrap, and freeze. To bake these from FROZEN, place them in a covered shallow casserole dish and bake in a 350 oven, covered for 40-45 minutes, then uncovered for 20-25 minutes more. Brush with butter when you take the lid off. Serve with cranberry sauce.

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