Chive and Onion Chicken Pockets
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish, Chicken, Appetizer
Serves: 8 pockets
Ingredients
  • 1 Tbsp olive oil
  • 2 cups cooked chicken breasts, diced
  • ½ cup onion, minced
  • 2 cloves garlic, minced
  • ¼ tsp salt
  • ⅛ teaspoon ground black pepper
  • 1 Tbsp butter, softened
  • 4 oz. chive and onion cream cheese (1/2 of a container), softened
  • ¼ teaspoon seasoned salt
  • ½ tsp parsley flakes
  • 2 Tbsp milk
  • 1 8-oz. package refrigerated crescent rolls
  • 1 Tbsp butter, melted
Instructions
  1. Preheat oven to 375 degrees. Heat the olive oil in a medium skillet over medium heat. Cook the onions and garlic in oil until onions are translucent, stirring occasionally, about 2 minutes.
  2. Meanwhile, in a medium bowl, beat the cream cheese and 1 Tbsp softened butter until smooth. Stir in the cooked chicken, onions, and garlic. Add the salts, pepper, parsley, and milk. Mix well.
  3. Place crescent roll dough on ungreased baking sheet or stone and separate dough into the eight triangles. Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal. Press and seal firmly. Brush the tops with the melted butter.
  4. Bake for 11 – 13 minutes, or until golden brown.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/chive-and-onion-chicken-pockets/