A delightful twist on a classic chicken dish, these savory chicken pockets are filled with a creamy and flavorful mixture, wrapped in a flaky crust, and baked to perfection.
Cook the chicken in boiling water until tender, then shred it using two forks.
Shredding the chicken while it's warm makes the process easier.
Combine the shredded chicken, cream cheese, garlic, sage, and mushrooms in a mixing bowl.
Ensure the cream cheese is softened for easier mixing.
Separate the crescent roll dough into individual triangles.
Keep the dough chilled until ready to use to prevent sticking.
Place a spoonful of the filling onto each triangle, then fold and seal the edges.
Pinch the edges firmly to prevent the filling from leaking during baking.
Roll each filled pocket in crushed corn flakes and arrange them on a baking sheet.
Use a light hand when coating to avoid crushing the pockets.
Bake in a preheated oven at 350°F for 20 minutes or until golden brown.
Rotate the baking sheet halfway through for even browning.
Heat the cream of chicken soup over low heat until smooth and hot.
Stir continuously to prevent the soup from scorching.
Serve the baked pockets with the heated soup drizzled over each.
Garnish with fresh parsley for a pop of color and flavor.
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