Cheesy Chicken Pockets (Printable)

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

# Ingredient List:

→ 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

# How to Make:

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 and 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 to 25 minutes until golden brown and crisp.
08 - Let cool for 5 minutes before serving.

# Expert Tips:

01 -
  • The combination of creamy chicken filling and flaky golden pastry creates that perfect contrast between tender and crisp
  • They reheat beautifully for lunch the next day, making them ideal for meal prep or busy weeknight dinners
02 -
  • Do not overfill the pockets or the filling will burst out during baking and make a mess of your oven
  • Make sure to pinch the edges very firmly, otherwise the steam will escape and the pockets will not puff up properly
03 -
  • Let the filling cool completely before assembling if you cook the chicken fresh, otherwise it will make the dough soggy and difficult to work with
  • Place a small piece of cheese on top of the filling before sealing to create an extra gooey center that surprises you when you bite in

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