This recipe was passed on to me from my sister, who got it from my Aunt Lisa. There are actually several different versions of this recipe on-line and I too have tweaked it a bit over time. Here is my version!
Croissant Chicken Pockets
(Makes 3-4 servings depending on package of crescent rolls)
4 oz softened cream cheese
4 oz softened butter
1/3 cup milk
Shredded Small Rotisserie Chicken (I get a different type every time I go, sometimes the southwestern, sometimes the homestyle)
2 tbs chopped green onions
1/4 cup frozen peas
1 package refrigerated crescent rolls (you can get the small package of eight, or the “grands” package of six)
Heat oven to 350 degrees. Combine and thoroughly mix all ingredients (except crescent rolls) in a bowl. Now you need to prep the crescent rolls.
To prep crescent rolls; place on a floured surface. Then combine two triangles together, and using a rolling pin, thin and smooth the “dotted” line.It should make a nice flat rectangle (or a really wobbly uneven one. That’s what mine typically look like. Then follow these instructions to fold:
Then prick the tops a few times with a fork. Place on a greased baking sheet (or use non stick foil on a baking sheet) and cook the croissant pockets for about 15-20 minutes depending on your oven.