A delightful twist on a classic dish, these savory chicken pockets are perfect for brunch or a quick dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect crust.
In a saucepan, combine the cream cheese, butter, salt, pepper, poultry seasoning, onion, and milk. Heat gently until melted and smooth, stirring occasionally.
Stir constantly to prevent the mixture from sticking or burning.
Add the shredded chicken to the mixture and stir until well coated.
Ensure the chicken is evenly coated for consistent flavor.
Divide the crescent roll dough into four rectangles, sealing any perforations.
Use a rolling pin to flatten the dough slightly for easier handling.
Spoon a portion of the chicken mixture onto the center of each dough rectangle.
Don't overfill to prevent the pockets from bursting during baking.
Fold the corners of the dough over the filling and seal the edges.
Pinch the edges tightly to ensure the filling stays inside.
Place the pockets on a baking sheet and sprinkle with breadcrumbs.
For extra flavor, mix the breadcrumbs with a pinch of garlic powder.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Check the pockets halfway through to ensure even browning.
Let the pockets cool slightly before serving. Enjoy!
Serve with a side of fresh salad or a dipping sauce for added flavor.
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