Cheesy Chicken Pockets (Print Version)

Flaky pastry bundles stuffed with seasoned chicken and melted cheese blend

# What You Need:

→ Chicken Filling

01 - 2 cups cooked chicken breast, diced or shredded
02 - 1/2 cup cream cheese, softened
03 - 1 cup shredded cheddar cheese
04 - 1/4 cup mayonnaise
05 - 2 tablespoons green onions, finely sliced
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Pastry

10 - 1 package (8 oz) refrigerated crescent roll dough or puff pastry

→ Topping

11 - 1 egg, beaten
12 - 1 tablespoon sesame seeds or poppy seeds

# Preparation Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Combine cooked chicken, cream cheese, cheddar cheese, mayonnaise, green onions, garlic powder, onion powder, salt, and black pepper in a mixing bowl. Mix until well blended.
03 - Roll out crescent roll dough or puff pastry. Divide into 4 large squares or 8 triangles depending on size preference.
04 - Place a generous scoop of chicken mixture onto the center of each dough piece.
05 - Fold dough over filling to form pockets, pinching edges to seal. For triangles, fold corners over; for squares, bring all corners together and pinch at the top.
06 - Place pockets on prepared baking sheet. Brush tops with beaten egg and sprinkle with sesame or poppy seeds if desired.
07 - Bake for 20-25 minutes until golden brown and crisp.
08 - Let cool for 5 minutes before serving.

# Expert Advice:

01 -
  • The golden flaky pastry gives way to creamy cheesy filling in every bite
  • Kids and adults both get excited when they see these on the table
  • You can prep them ahead and bake when everyone's ready to eat
02 -
  • Overfilling the pockets will make them burst open so resist the urge to add too much filling
  • Make sure to pinch the edges really well or you'll lose precious cheese in the oven
  • These reheat surprisingly well in the oven though the microwave will make them soggy
03 -
  • Use a fork to crimp the edges for that professional bakery look
  • Leftover rotisserie chicken is perfect but any cooked chicken works

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