a bread-covered chicken dip with creaminess.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 pockets |
Ingredients
- 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
Instructions
- 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.
- If you just want a chip dip, you can just make the filling and add some chips on the side.
Nutrition Facts
| Calories | 583 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 0 g |
| Protein | 24 g |
| Saturated Fat | 16 g |
| Sodium | 856 mg |
| Sugars | 5 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
My husband loved it. I thought it was okay, but a little one-note. I may leave the salt out next time because of the saltiness of the cream cheese.
I’ve made these for years, yet I arrange my pastry differently and place the mixture in the center and bring all 4 corners to the top and press just below the top to form what resembles a drawstring purse. These are delicious and even my pickiest eaters love them! (Even those who “don’t like cream cheese”!
Really easy and tasty! I used more chico than called for and made 6 pockets(on and a half cans of crescent rolls)
Turned out great. Very easy and yummy.
Easy and they freeze well. I added mushrooms to mine as well!
Turned out great! I added mushrooms and Swiss chard to the existing recipe. As others commented, you can add anything – spinach, kale, broccoli.
as is… very bland. needs seasoning and flavor of some kind. has potential if you modify as your own.
This was a big hit. I did make it a bit more Italian by adding mozzarella on the filling before closing, adding Italian spices to filling and used Italian bread crumbs to top. I served it with a marinara sauce. I even had my other 1/2 stolen off my plate!
I am super sure that if I followed the recipe it would have been a five star. I did not but it still turned out amazingly. I didn’t have cream cheese, it’s super expensive buying dairy free. Yes I made this recipe lactose and gluten free. I used a homemade buttermilk biscuit mix gf then one can if canned chopped chicken. Earth balance butter lawrys garlic powder pepper almond milk and lactáis cottage cheese. Then I baked it at 400 for 20 minutes. Absolute perfection, and lower calories by a lot. It tasted like chicken pot pie without the vegetables and in a much easier form.
We loved them so much!! We added parsley and garlic powder and drizzled melted butter on top. The whole family approved. Two thumbs up!
I made this for my family and they loved it. I added minced garlic and a little Italian seasoning to the mixture for more flavor and it turned out great. I reheated the leftovers in the air fryer and they were perfect. I will be making this again for sure!
LOVE this recipe! And my husband loves it more lol. Great as is, or you can add some vegg & stuff to kick it up (and ALL leftover meats work). Current favorite uses jalapeño cream cheese, some diced celery & onion, dill & garlic. YUM!!
I cut up chicken breasts pretty small and cook with onions and frozen or canned sweet corn. I then add that to a bowl with the cream cheese and butter. Finally I use the crescent sheets instead of trying to pinch the seams close. I also leave in the fridge until last possible second. I do not use the cracker crumbs on top. I serve it with a salad and it’s so good.
This turned out to be a big hit with my hubby! I brushed on a little extra butter and it turned out very flaky. It tastes better than the crescent rolls by themselves like most refrigerated dough. The next time I make them I will add some finely chopped celery for some extra texture and flavor. It is pretty easy to make the four pieces of dough by rolling out the whole package on to waxed paper and separate into four pieces. Keep the dough in the fridge until just before making, the dough is easier to work with if it is good and cold.
I haven’t made these in years, but came across this recipe and decided that it was time to make them again. Only changes I made was to use onion powder because I was out of onions, added a bit of shredded cheddar, and used crushed vegetable Ritz crackers instead of bread crumbs.
so good
The family loved them. Had leftover beer can chicken from my bbq the day before so needed a way to repurpose. Found this and thought it was easy and the kids would love it. Yes to both. However next time I might just use refrigerated biscuits instead of the crescent rolls. Won’t have to deal with perforated dough.
This recipe was very good. I added a bit more cream cheese and some green onions. I also seasoned the chicken breaks with Italian seasoning and garlic, it really added some flavor.
My mother and I have been making these for years my family loves them. I also make gravy out of cream of chicken soup with a little bit of milk added to thin it out. We add that to the top of the pockets.
My mom used to make this all the time when I was a kid, and it is still a favorite dish to this day! I use crushed croutons instead of crackers- gives it more flavor, and my family always uses warmed, thinned out cream of mushroom soup as a gravy over the pockets-delicious ??
This was a hit with teenagers and adults. I used rotisserie chicken that I Pur at the