Croissant Chicken Pockets

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)

Ingredients:

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)

Directions:

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:

I use an ice cream scoop to get good portions of the chicken mixture.

I use one scoop for the small crescent rectangles and two scoops for the “grands” ones.

Fold One.

Fold Two.

Fold Three.

Fold Four.

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.

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