Creamy Chicken Pockets

Indulge in the ultimate comfort food with these Creamy Chicken Pockets, a deliciously simple recipe that combines tender shredded chicken, a velvety cream cheese sauce, and a medley of colorful vegetables all encased in flaky crescent roll dough. Perfect for busy weeknights or casual entertaining, these golden-brown pockets are seasoned to perfection with a blend of garlic and onion powder, delivering a savory, homemade taste in every bite. Quick to prepare and bake, this versatile dish features an irresistible filling and can be served as an appetizer, main course, or even a grab-and-go snack. Whip up a batch of these buttery, crescent-wrapped pockets and enjoy a comforting, family-friendly meal in just 40 minutes.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 8

Ingredients

• 2 pieces chicken breast
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1.25 cups milk
• 4 ounces cream cheese, softened
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 1 cup mixed frozen vegetables (peas, carrots, corn)
• 2 cans crescent roll dough
• 1 large egg
• 1 tablespoon water

Directions

Step 1

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 2

Season the chicken breasts with a pinch of salt and pepper, then cook them in a skillet over medium heat until fully cooked. This should take about 6-8 minutes per side, depending on thickness. Set aside to cool slightly, then shred into bite-sized pieces.

Step 3

In the same skillet, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to eliminate the raw flour taste.

Step 4

Gradually pour in the milk, whisking continuously to create a smooth sauce. Once thickened, about 3-4 minutes, stir in the cream cheese, garlic powder, onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until fully combined.

Step 5

Add the shredded chicken and frozen vegetables to the sauce, stirring until evenly coated. Remove from heat and allow the filling to cool slightly.

Step 6

Unroll the crescent roll dough and separate it into individual triangles. Place a heaping tablespoon of the creamy chicken filling onto the widest part of each triangle.

Step 7

Fold the dough over the filling, pinching the edges tightly to seal. Arrange the pockets on the prepared baking sheets, leaving space between each.

Step 8

In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush it over the tops of the pockets to achieve a golden color during baking.

Step 9

Bake in the preheated oven for 15-20 minutes, or until the pockets are golden brown and puffed up.

Step 10

Remove from the oven, let cool for a few minutes, and serve warm. These can also be refrigerated and reheated for later enjoyment.

Nutrition Facts

Serving size	(1232.1g)

Amount per serving	% Daily Value*
Calories	2718.4

Total Fat 159.1g	0%
Saturated Fat 75.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 438.3mg	0%
Sodium 6567.8mg	0%
Total Carbohydrate 245.7g	0%
Dietary Fiber 9.3g	0%
Total Sugars 78.4g
Protein 64.6g	0%

Vitamin D 192.4IU	0%
Calcium 588.9mg	0%
Iron 14.5mg	0%
Potassium 1197.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 9.7%

Carbs: 36.8%