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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
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.
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.
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.
Add the shredded chicken and frozen vegetables to the sauce, stirring until evenly coated. Remove from heat and allow the filling to cool slightly.
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.
Fold the dough over the filling, pinching the edges tightly to seal. Arrange the pockets on the prepared baking sheets, leaving space between each.
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.
Bake in the preheated oven for 15-20 minutes, or until the pockets are golden brown and puffed up.
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
Calories |
2718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 6568 mg | 286% | |
| Total Carbohydrate | 245.7 g | 89% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 78.4 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 589 mg | 45% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1197 mg | 25% | |
*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.
