Saturday, March 10, 2012

Creamy Chicken Pockets

This seems like a great idea. I love chicken pot pie, but I don't like the ones in the boxes that come in the freezer. I don't know if I'm the only one who is picky about meat products, but I often get called weird at my house because I don't like those weird processed meats that come out of the freezer section. This would be a great way to make home style chicken "pot pie" bites and bypass all the arguments with my family about why I don't want to eat the frozen pot pies. It looks easy enough and I'm sure it would be better than anything frozen you would buy in the store. This is a link to the original blog that I found this recipe in.

Creamy Chicken Pockets
(Yield 8 pockets or about 3-4 servings)
          2 tablespoons olive oil
          2-3 small chicken breasts, diced
          1/2 cup minced onion
          2 cloves garlic, minced (I think you could also use garlic salt and season to taste?)
          1/4 teaspoon kosher salt 
          1/8 teaspoon ground black pepper
          1 tablespoon of softened butter 
          3 ounces of softened cream cheese
          1/4 teaspoon seasoned salt (I would use less if opting for garlic salt instead of cloves)
          2 tablespoons milk 
          1 (8 ounce) package of refrigerated crescent rolls 
          1 tablespoon of melted butter 
           1/4 cup of Italian seasoned bread crumbs for topping (optional) 
  • (You could probably crumble up some Italian seasoned croutons if you have them on hand instead of buying bread crumbs.)
  • Preheat the oven to 375 degrees F.
  • Heat the olive oil in a large skillet over medium heat. Cook the chicken with the onions and garlic. 
  • In a medium bowl, beat the cream cheese and 1 tablespoon melted butter until smooth. Stir in the cooked chicken with onions and garlic. Add the seasoned salt, pepper, and milk. Mix well. 
  • Separate the crescent roll dough into the 8 triangles. Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal. Press and seal firmly to avoid leaks. Place on an ungreased baking sheet and repeat with the remaining dough and filling.
  • Brush the tops with the melted butter and sprinkle with bread crumbs (optional). 
  • Bake for 11-13 minutes, or until golden brown. 
Note: To heat up leftovers, bake in a preheated 350 degree F oven for 10 minutes.

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