Homemade Chicken Pockets

Homemade creamy chicken pot pockets.... yes please!! I came across this recipe initially on Pinterest and it seemed like a fun, different recipe to try. The original recipe can be found here.

This recipe turned out delicious! I found that I had a lot of extra "stuffing" so probably would either only make 1-2 chicken breasts or have 2 packages of crescents. This is definitely one that I would make again and it was relatively simply to make.

Ingredients:

2 tbsp olive oil
2 small chicken breasts, diced
1/2 cup minced onion
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon butter, softened
3 ounces cream cheese, softened
1/4 teaspoon seasoned salt
2 tablespoons milk
1 (8 ounce) package refrigerated crescent rolls (or 2 if you decide you want to try less stuffing in each!)
1 tablespoon butter, melted
1/4 cup Italian seasoned bread crumbs, for topping

Directions:

1. Preheat oven to 375˚F.

2. Heat the olive oil in a large skillet over medium heat. Cook the chicken with the onions and garlic.

3. In a medium bowl, beat the cream cheese and 1 tablespoon softened butter until smooth.

4. Stir in the cooked chicken, onions and garlic. Add the salts, pepper and milk. Mix well.

5. Separate the crescent roll dough into triangles. Place approximately a tablespoon of filling into the center of each triangle and fold the corners up to seal.

6. Press and seal firmly. Place on ungreased baking sheet or stone and repeat with the remaining dough and filling. Brush the tops with the melted butter and sprinkle with the bread crumbs.

7. Bake for 11 – 13 minutes, or until golden brown.