Cheesy Chicken Pockets (Printable)
Flaky pastry stuffed with creamy chicken and cheddar
# What You’ll Need:
→ Chicken Filling
01 - 2 cups cooked chicken breast, diced or shredded
02 - 1/2 cup cream cheese, softened
03 - 1 cup shredded cheddar cheese
04 - 1/4 cup mayonnaise
05 - 2 tablespoons green onions, finely sliced
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Pastry
10 - 1 package (8 oz) refrigerated crescent roll dough or puff pastry
→ Topping
11 - 1 egg, beaten
12 - 1 tablespoon sesame seeds or poppy seeds
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Combine cooked chicken, cream cheese, cheddar cheese, mayonnaise, green onions, garlic powder, onion powder, salt, and black pepper in a mixing bowl. Mix until well blended.
03 - Roll out crescent roll dough or puff pastry. Divide into 4 large squares or 8 triangles depending on size preference.
04 - Place a generous scoop of chicken mixture onto the center of each dough piece.
05 - Fold dough over filling to form pockets, pinching edges to seal. For triangles, fold corners over; for squares, bring all corners together and pinch at the top.
06 - Place pockets on prepared baking sheet. Brush tops with beaten egg and sprinkle with sesame or poppy seeds if desired.
07 - Bake for 20–25 minutes until golden brown and crisp.
08 - Let cool for 5 minutes before serving.
# Expert Advice:
01 -
- The filling comes together in minutes with leftover rotisserie chicken
- Reheats beautifully so you can make them ahead for busy weeknights
02 -
- Overfilling the dough will cause splitting during baking, so restrain yourself even though it looks like so little filling
- Cold dough creates the flakiest pastry, so keep it refrigerated until the last possible moment
03 -
- Place a rack in the upper third of your oven for the crispest bottom crust
- Brush off excess flour before sealing so the egg wash sticks properly