A delightful and easy-to-make recipe featuring creamy chicken filling wrapped in buttery crescent dough, perfect for any occasion.
Combine the cream cheese, chives, milk, salt, and shredded chicken in a mixing bowl until well blended.
Ensure the cream cheese is softened to make mixing easier and achieve a smooth filling.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Unroll the crescent rolls and separate them into rectangles, pressing the perforations to seal them.
Work on a floured surface to prevent the dough from sticking.
Place a portion of the chicken filling in the center of each rectangle, fold the dough over, and pinch the edges to seal.
Ensure the edges are sealed tightly to prevent the filling from leaking during baking.
Brush each pocket with melted butter and coat with breadcrumbs.
For a golden crust, ensure the breadcrumbs are evenly distributed.
Place the pockets on the prepared baking sheet and bake for 20 minutes or until golden brown.
Check the pockets halfway through baking to ensure even browning.
Serve the crescent pockets warm or at room temperature.
Pair with a dipping sauce like ranch or honey mustard for added flavor.
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