Cheesy Chicken Pockets (Print Version)

Flaky pastry pockets filled with seasoned chicken and melted cheese, baked until golden brown.

# What You’ll 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

# 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 the chicken mixture onto the center of each dough piece.
05 - Fold dough over the 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 the prepared baking sheet. Brush tops with beaten egg and sprinkle with sesame or poppy seeds if desired.
07 - Bake for 20–25 minutes, or until golden brown and crisp.
08 - Let cool for 5 minutes before serving.

# Expert Tips:

01 -
  • The flaky golden crust gives way to incredibly creamy cheesy chicken in every bite
  • They come together in under 45 minutes but taste like they took all afternoon
  • Perfect for using up leftover chicken or rotisserie from the grocery store
02 -
  • Seal the edges firmly with a fork or your fingers so the cheesy filling stays inside while baking
  • Do not overfill the pockets or the dough will tear and the filling will escape in the oven
  • Check the bottom of one pocket after 20 minutes to ensure it is not getting too dark
03 -
  • Cold dough is easier to handle so keep it refrigerated until you are ready to fill
  • If using crescent dough press firmly on the perforations to seal them into solid squares
  • Let the pockets cool on the baking sheet for 5 minutes before moving them

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