Chicken Cream Cheese Pockets Recipes

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CHICKEN POCKETS



Chicken Pockets image

A creamy chicken dip with a bread covering.

Provided by momloves3

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package refrigerated crescent rolls
1 (3 ounce) package cream cheese, softened
1 tablespoon butter
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons milk
1 tablespoon minced onion
2 cups chopped cooked chicken
2 tablespoons butter, softened
3 tablespoons cracker crumbs, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
  • Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
  • Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 29.4 g, Cholesterol 101.5 mg, Fat 39.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 16.3 g, Sodium 856 mg, Sugar 5.1 g

SAVORY CHICKEN POCKET PIES



Savory Chicken Pocket Pies image

These handheld pies can go directly from the freezer to the oven to bake. From frozen, place on a baking sheet, brush with egg wash, and bake according to the recipe but for a few extra minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 10 pocket pies

Number Of Ingredients 11

1 3-pound chicken (to get 1 heaping cup of shredded meat; you can freeze remainder for other recipes)
2 tablespoons unsalted butter
1/2 cup chopped onion
1/3 cup chopped celery (1 large stalk)
1/3 cup chopped carrot (1 carrot)
1/2 teaspoon coarse salt
2 tablespoons all-purpose flour
1 1/2 cups chicken broth (from the reduced poaching liquid)
1/4 cup grated Parmesan cheese
Cream Cheese Pastry Dough
1 large egg, for egg wash

Steps:

  • Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce the heat, and simmer for 50 minutes. Skim and discard any foam as it rises on the surface. Remove the chicken to cool continue to boil the broth to reduce and concentrate to about 1 quart. Remove the meat from the chicken and shred.
  • To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
  • Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
  • To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.
  • Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.

CHICKEN AND CREAM CHEESE RECIPE COLLECTION



Chicken and Cream Cheese Recipe Collection image

Looking for an irresistible and easy new dinner recipe? From taquitos to croissants, these 17 chicken and cream cheese recipes are sure to hit the spot.

Provided by insanelygood

Categories     Chicken     Dinner     Recipe Roundup

Number Of Ingredients 17

Crockpot Fiesta Ranch Cream Cheese Chicken
Easy Cream Cheese Chicken
Cheesy Chicken Spinach Bake
Five Spice Cream Cheese Chicken
Baked Cream Cheese Chicken Taquitos
Bacon, Cream Cheese, Cheddar Chicken
Creamy Garlic Chicken Breasts
Baked Crack Chicken Breasts
Everything Cream Cheese Chicken
Herb-Stuffed Chicken and Cream Cheese Recipe
Chicken Cream Cheese Croissants
Million Dollar Chicken Bake
Baked Creamy Mushroom Chicken
Bacon Wrapped Cream Cheese Stuffed Chicken
Easy Cream Cheese Chicken Enchiladas
15-Minute Cheesy Chicken Quesadilla
White Chicken Chili Recipe with Cream Cheese

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious chicken and cream cheese recipe in 30 minutes or less!

Nutrition Facts :

CHICKEN PICCATA POCKETS



Chicken Piccata Pockets image

My husband loves chicken piccata. I tried it in a puff pastry pocket with a bit of cream cheese; it tasted sensational. When he took leftovers to work, everyone asked what smelled so great. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 package (8 ounces) cream cheese, softened
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons capers, drained
1 large shallot, finely chopped
1 sheet frozen puff pastry, thawed
4 chicken tenderloins, cubed
1 large egg, well beaten
1 tablespoon water
4 thin lemon slices
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot., Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken., Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent., Bake on a parchment-lined baking sheet until golden brown, 18-25 minutes. Remove from oven; cool 5 minutes. Serve pockets with lemon slices and parsley., Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, bake as directed, increasing time about 5 minutes.

Nutrition Facts : Calories 559 calories, Fat 38g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 698mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 5g fiber), Protein 18g protein.

CHICKEN CREAM CHEESE POCKETS



Chicken Cream Cheese Pockets image

These 30 Minute Chicken Crescent Rolls are an easy and quick go-to recipe for those busy weeknights. Creamy, satisfying and delicious, these pillows of perfectly tender chicken with a cream cheese sauce are great for on the go. You don't even need utensils or a plate!

Provided by Janelle

Time 30m

Number Of Ingredients 10

2 cups chicken cooked and pulled (Rotisserie chicken works great!)
4 ounces cream cheese, softened
4 Tablespoons butter, divided
1/2 cup mushrooms, sliced, or 1 small can of sliced mushrooms (optional)
1 can Pillsbury crescent rolls (We use the large rolls)
1/4 teaspoon Pepper
1/2 teaspoon Salt
1 can Cream of Chicken Soup
1 (12 ounce) can Evaporated Milk
Corn Flakes, crushed (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Combine chicken, cream cheese, 2 Tablespoons of butter & mushrooms.
  • Lay out a single crescent roll triangle. Stretch it out so that it is slightly bigger than normal.
  • Place approximately 1/4 cup of chicken mixture in the center of crescent roll.
  • Wrap dough around chicken mixture sealing up edges, creating a pocket.
  • Continue to do this to each crescent roll.
  • Place onto lined cookie sheet or in a greased casserole dish.
  • Melt 2 Tablespoons of butter and brush on to each crescent roll.
  • Add crushed corn flakes to top of each crescent roll, if desired.
  • Bake in oven for 20 - 25 minutes or until golden brown.
  • While baking, combine evaporated milk and cream of chicken soup in a pot on the stove, medium heat. Stir to incorporate and cook until simmer.
  • Turn off heat and allow to cool.
  • Serve Chicken Cream Cheese pockets with dipping sauce.

Nutrition Facts : Calories 331 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 4, Sodium 660 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

EASY CHICKEN POCKETS



Easy Chicken Pockets image

This quick recipe came from my sister-in-law. We found it works better to fold the crescent rolls in half, making a square rather than a triangle (using 2 roll sections to make one square).

Provided by Libra15

Categories     Lunch/Snacks

Time 35m

Yield 8 pockets, 4 serving(s)

Number Of Ingredients 8

2 cups diced cooked chicken
3 ounces cream cheese
3/4 cup cream of chicken soup
2 teaspoons milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 (8 ounce) packages crescent rolls
2 tablespoons melted butter

Steps:

  • Mix chicken, cream cheese, soup, milk, salt & pepper.
  • Separate dinner rolls into 8 squares on cookie sheet.
  • Spoon chicken mix into 1/2 of each square, fold over and seal.
  • Brush with melted butter.
  • Place in oven at 350 for 25 minutes.

Nutrition Facts : Calories 633.8, Fat 27.9, SaturatedFat 12.2, Cholesterol 152, Sodium 1229.2, Carbohydrate 63.1, Fiber 4.2, Sugar 5.2, Protein 31.2

CRESCENT CHICKEN BUNDLES



Crescent Chicken Bundles image

When I was expecting our third child, this was one of the meals I put in the freezer ahead of time. We now have four kids and they all like these rich chicken pockets. I've also made them with ham or smoked turkey. -Jo Groth, Plainfield, Iowa

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 9

6 ounces cream cheese, softened
4 tablespoons butter, melted, divided
2 tablespoons minced chives
2 tablespoon whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup crushed seasoned stuffing

Steps:

  • Preheat oven to 350°. Beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken., Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed stuffing, lightly pressing down., Transfer to ungreased baking sheets. Bake until golden brown, 20-25 minutes. Freeze option: Freeze unbaked bundles on baking sheets until firm; transfer to a freezer container. May be frozen up to 2 months. To use, thaw in refrigerator. Bake as directed, increasing time as necessary to heat through.

Nutrition Facts : Calories 363 calories, Fat 21g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 622mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

MOM'S CHICKEN AND CREAM CHEESE ROLL-UPS



Mom's Chicken and Cream Cheese Roll-Ups image

Chicken Pillows, Chicken Roll-Ups or Chicken Pockets - whatever you call these, they're a kid-friendly dinner favorite. Shredded chicken mixed with cream cheese, mushrooms, and diced onion all rolled up in a delicious, buttery crescent roll.

Yield 16

Number Of Ingredients 5

4 boneless skinless chicken breasts (cooked and shredded)
1 (8 ounce) package cream cheese (softened)
2 Tablespoons onion (diced) - optional
1 (4 ounce) can mushrooms (drained)
2 (8 ounce) packages crescent roll dough

Steps:

  • Preheat oven to 350 degrees F.
  • Mix together cooked chicken, softened cream cheese, onion, and mushrooms.
  • Roll out your crescents, place a heaping spoonful of chicken mixture on wide-end of crescent and roll it up. Place on large cookie sheet (I use my largest jelly-roll pan). Bake for 12-14 minutes (watch for the rolls to turn golden).

Nutrition Facts : Servingsize 1 serving, Calories 998 kcal, Fat 54 g, SaturatedFat 15 g, Cholesterol 371 mg, Sodium 365 mg, Carbohydrate 0 g, Sugar 0 g, Protein 121 mg

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