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Chicken and Cream Cheese Pockets

A portable, comforting dish of flaky crescent dough filled with creamy chicken and served with a rich Parmesan sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 pockets
Course: Appetizer, Main Course
Cuisine: American, Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups Cooked, shredded chicken breast
  • 8 oz Cream cheese Use warm, softened cream cheese for best results.
  • 1 tablespoon Dried chives
  • 1 tablespoon Dried minced onion
  • Salt to taste
  • Pepper to taste
For the pastry
  • 2 cans Pillsbury Crescent Roll dough
  • 1/4 cup Salted butter, melted
  • 1 cup Panko breadcrumbs Toast lightly for extra crunch.
For the creamy Parmesan sauce
  • 3 tablespoons Salted butter
  • 3 tablespoons All-purpose flour
  • 1 cube Chicken bouillon cube or granules
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1.5 cups Milk
  • 3/4 cup Freshly grated Parmesan cheese Grate fresh for best texture.
For garnish
  • Freshly chopped parsley For garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F. Prepare a baking sheet by greasing it or lining it with parchment paper.
  2. In a large bowl, mix the filling by combining cooked, shredded chicken, softened cream cheese, dried chives, dried minced onion, salt, and pepper until smooth and creamy.
  3. Unroll the crescent dough and press two triangles together to form rectangles.
Assembly
  1. Spoon about 3 tablespoons of the chicken mixture onto each rectangle, fold the corners over, sealing tightly.
  2. Dip each formed pillow into melted butter and roll in Panko breadcrumbs.
  3. Arrange the pillows on the baking sheet.
Baking
  1. Bake for 20-25 minutes, or until golden brown.
Make the Sauce
  1. In a saucepan, melt butter and whisk in flour for 1-2 minutes.
  2. Gradually add milk, chicken bouillon, salt, and pepper.
  3. Stir in the grated Parmesan cheese until melted and creamy.
Serving
  1. Serve warm, drizzled with the creamy Parmesan sauce, and garnish with freshly chopped parsley.

Notes

Cool completely before storing. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes. Freeze unbaked or baked pockets in a single layer for up to 2 months.