Chicken Pockets

Chicken Pockets

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 2

    cups cooked, cubed chicken

  • ¼

    teaspoon instant minced onion

  • teaspoon pepper

  • 1

    cup shredded cheddar cheese

  • ¼

    cup sour cream

  • Two

    8 oz. cans crescent rolls

  • 1

    egg slightly beaten


Preheat oven to 375. In medium bowl combine first 5 ingredients. Separate crescent dough into 8 rectangles; firmly press perforations to seal. Spoon about 1/2 cup meat mixture on one end of each rectangle. Fold dough in half over meat mixture; press edges to seal. Brush with egg. Bake on two ungreased cookie sheets 15 to 20 minutes until golden brown. Notes: I find that I sometimes have to add more sour cream and a little chicken broth to keep this from being dry. It is really very good.


Facebook Conversations