A delightful twist on a classic chicken dish, these savory pastry pockets are filled with a creamy chicken mixture and baked to golden perfection.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a golden crust.
In a mixing bowl, combine the softened cream cheese and unsalted butter until smooth.
Ensure the cream cheese is at room temperature for easier mixing.
Stir in the milk, finely chopped onion, cooked shredded chicken, salt, and black pepper until well combined.
Taste the mixture and adjust seasoning if needed.
Unroll the crescent roll dough and separate it into rectangles by pressing the perforations to seal.
Use a rolling pin to smooth out the dough if needed.
Spoon a portion of the chicken mixture onto the center of each rectangle. Fold the dough over the filling and seal the edges to form a pocket.
Pinch the edges tightly to prevent the filling from leaking during baking.
Brush the tops of the pockets with melted butter and dip them into breadcrumbs to coat.
For extra flavor, mix some grated Parmesan cheese into the breadcrumbs.
Place the pockets on a baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown.
Rotate the baking sheet halfway through for even browning.
Serve the pastry pockets warm, garnished with fresh herbs if desired.
Pair with a side salad or dipping sauce for a complete meal.
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