Looking for a cozy, family-friendly dinner that’s quick to make and always a crowd-pleaser? These Chicken Crescent Pockets are the perfect solution. With a creamy chicken filling wrapped in buttery crescent dough and topped with crunchy croutons, they strike the perfect balance of comfort and convenience.
Using rotisserie chicken keeps prep time short, making this recipe an easy weeknight favorite you’ll turn to again and again.
Chicken Crescent Pockets
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Ready in about 30 minutes with just a handful of ingredients.
- Family Favorite – Creamy filling and golden, buttery crust win over even picky eaters.
- Perfect for Leftovers – A great way to use up leftover chicken or turkey.
- Freezer-Friendly – Make a batch ahead and freeze for busy nights.
Makes 8 servings
Prep time: 15 minutes
Cook time: 20 minutes
What You Need to Make Chicken Crescent Pockets
- 8 ounces cream cheese, softened
- 2 tablespoons milk
- 1 tablespoon chopped green onions
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 2 cups shredded rotisserie chicken (or make your own shredded chicken in the slow cooker)
- 2 packages refrigerated crescent rolls
- 1 tablespoon butter
- ¼ cup crushed croutons
Step-by-Step Instructions for Crescent Roll Chicken Pockets
Preheat oven to 350F. Spray a large baking sheet with non-stick cooking spray; set aside.
In a medium mixing bowl, combine the cream cheese, milk, green onions, salt, and garlic powder. Fold in the shredded chicken.
Separate the crescent roll dough triangles. Arrange the triangles together to form rectangles and pinch the seams together. Repeat with all the dough forming 8 rectangles.
Spoon the chicken mixture evenly onto each dough rectangle, placing the filling on one half of the rectangle. Fold the other half over the filling to cover it and create a pocket pinch the edges to seal the pocket closed.
Place each chicken pocket on the prepared baking sheet.
Brush the top of each pocket with the melted butter and sprinkle with the crushed croutons.
Bake at 350F for 20 minutes, or until golden brown.
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Tips for Making the Best Chicken Crescent Pockets
- Seal the edges well – Use your fingers or a fork to press the crescent dough together so the filling doesn’t leak while baking.
- Soften cream cheese fully – This helps it mix smoothly with the chicken and seasonings for a creamy filling.
- Don’t overfill – A heaping tablespoon or two of filling per pocket is usually enough. Too much can cause the crescent dough to split.
- Add extra flavor – Stir in shredded cheddar, cooked bacon bits, or sautéed veggies like mushrooms or bell peppers to the filling.
- Make them mini – Cut the rectangles in half for appetizer-sized chicken crescent bites, perfect for parties or potlucks.
- Air fryer option – These bake up beautifully in the air fryer at 350°F for about 12–14 minutes.
These Chicken Crescent Pockets are proof that comfort food doesn’t have to be complicated. With just a few ingredients and a little prep time, you’ll have a golden, creamy, and satisfying meal that’s sure to become a staple in your dinner rotation.
Serving Suggestions
- Pair with a side salad or steamed veggies for a balanced meal.
- Serve with ranch, honey mustard, or marinara dipping sauce.
- Add a bowl of soup for a cozy lunch or dinner combo.
Warm, cheesy, and oh-so-cozy! These Chicken Crescent Pockets are stuffed with creamy chicken filling, baked in buttery crescent rolls, and topped with crunchy croutons.
Easy Weeknight Chicken Crescent Pockets FAQs
Can I make these ahead of time?
Yes! You can prepare the pockets, cover them, and refrigerate for up to 24 hours before baking.
Can I freeze Chicken Crescent Pockets?
Absolutely. Freeze unbaked pockets on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 5–7 extra minutes.
Can I use other meats?
Yes, leftover turkey, ham, or even ground beef works well in this recipe.
What can I use instead of croutons?
Try crushed Ritz crackers, breadcrumbs, or even Parmesan cheese for a different topping.
Chicken Crescent Pockets
Ingredients
- 8 ounces cream cheese softened
- 2 tablespoons milk
- 1 tablespoon chopped green onions
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 2 cups shredded rotisserie chicken
- 2 packages refrigerated crescent rolls
- 1 tablespoon butter
- ¼ cup crushed croutons
Instructions
- Preheat oven to 350F. Spray a large baking sheet with non-stick cooking spray; set aside.
- In a medium mixing bowl, combine the cream cheese, milk, green onions, salt, and garlic powder. Fold in the shredded chicken.
- Separate the crescent roll dough triangles. Arrange the triangles together to form rectangles and pinch the seams together. Repeat with all the dough forming 8 rectangles.
- Spoon the chicken mixture evenly onto each dough rectangle, placing the filling on one half of the rectangle. Fold the other half over the filling to cover it and create a pocket pinch the edges to seal the pocket closed.
- Place each chicken pocket on the prepared baking sheet. Brush the top of each pocket with the melted butter and sprinkle with the crushed croutons.
- Bake at 350F for 20 minutes, or until golden brown.
Notes
- Storage: Store leftover chicken crescent pockets in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the oven at 325°F for 10–12 minutes, or in the air fryer for 3–4 minutes until heated through.
- Freezing: Assemble but do not bake. Freeze on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 5–7 minutes to the cook time.
- Substitutions: Swap rotisserie chicken with leftover turkey, ham, or cooked ground beef. Try crushed crackers, breadcrumbs, or Parmesan cheese instead of croutons for the topping.
- Serving Ideas: Pair with a fresh salad, steamed veggies, or a bowl of soup for a complete meal.
Nutrition
Perfect for busy weeknights, family dinners, or meal prep. Save this easy recipe to your dinner board on Pinterest! And if you try it, be sure to share it with us on social media comment below.
