CREAMY CHICKEN POCKETS

Creamy Chicken Pockets image

Provided by Phyllis Gesch

Categories Chicken

Time 35m

Number Of Ingredients 11

2 Tbsp olive oil
2 small chicken breasts, cooked and diced
1/2 c onion, minced
2 clove garlic, minced
1/4 tsp sea salt
1/8 tsp black pepper
1 Tbsp butter, softened
3 oz cream cheese
2 Tbsp milk
1 pkg refrigerated crescent rolls
1 Tbsp butter, melted

Steps:

1. Preheat oven to 375.
2. Heat the olive oil in a large skillet over medium heat. Cook the onion & garlic, then add the chicken.
3. Meanwhile, in a medium bowl, beat the cream cheese and 1 tablespoon of melted butter until smooth. Stir in the cooked chicken, onions, and garlic. Add the salt, pepper, and milk. Mix well.
4. Separate the crescent roll dough into 8 triangles. Dollop a tablespoon of the chicken filling into the center of each triangle and fold the corners up to seal. Press and seal firmly. Place on ungreased baking sheet, and repeat with the remaining dough and filling.
5. Brush the tops with the softened butter. Bake for 11-13 minutes, or until golden brown.
6. TIP: To reheat leftovers (if there are any!), bake in a preheated 350 oven for 10 minutes.