Savory Crescent Chicken Pockets
Perfect for a quick dinner or a crowd-pleasing appetizer, these Savory Crescent Chicken Pockets are a buttery, flaky delight packed with creamy, cheesy goodness. Shredded chicken breast is mixed with softened cream cheese, sharp cheddar, and a pop of freshness from green onions, then seasoned with garlic powder, salt, and black pepper for a balanced, savory filling. Each portion is wrapped in a golden crescent roll dough, brushed with melted butter, and topped with crunchy panko breadcrumbs for an irresistible texture. Ready in just 35 minutes, these easy-to-make chicken pockets are ideal for busy weeknights or casual gatherings. Serve them warm straight out of the oven and watch them disappear! Keywords: crescent chicken pockets, quick dinner recipe, cheesy chicken appetizer, easy crescent roll recipe, savory finger food.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 4 oz Cream cheese, softened
- 1 cup Shredded cheddar cheese
- 1 quarter cup Chopped green onions
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 cans Refrigerated crescent roll dough (8 rolls per can)
- 2 tsp Melted butter
- 0.5 cup Panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, salt, and black pepper. Mix well until the filling is evenly combined.
Open the refrigerated crescent roll dough and separate it into individual triangles as per package instructions.
Place a generous spoonful of chicken filling in the center of each crescent triangle.
Carefully fold the corners of the dough over the filling, pinching the edges to seal completely. Repeat for all triangles.
Brush the tops of the sealed crescent pockets with melted butter, then sprinkle with panko breadcrumbs for added crunch.
Arrange the chicken pockets on the prepared baking sheet, leaving enough space between each pocket for expansion during baking.
Bake in the preheated oven for 13–15 minutes, or until the crescent dough is golden and cooked through.
Remove from the oven and let the pockets cool for a few minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 7.1 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 189 mg | 4% | |
*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.
