Chicken Pockets

  • 3 oz. cream cheese
  • 2 c. cooked chicken, chopped
  • 1/8 tsp pepper
  • 2 Tbsp. chopped chives
  • 3 Tbsp. melted butter, divided
  • 1/4 tsp. salt
  • 2 Tbsp. milk
  • 4 crescent/pastry rolls


Mix chicken, cream cheese, 2 Tbsp. butter, salt, pepper, milk and chives together.

Roll out crescent rolls to form 4 squares.

Divide chicken mixture into 4 servings.

Place each serving in center of pastry square.

Fold 4 corners of square up to meet at center.

Pinch together and brush remaining melted butter.

Bake at 350 on greased cookie sheet until brown for 15-20 min.

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