Cheesy Chicken Pockets (Printable)

Tender chicken and cheese in flaky pastry, baked 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

# Directions:

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 thoroughly blended.
03 - Roll out crescent roll dough or puff pastry and divide into 4 large squares or 8 triangles.
04 - Place a generous scoop of chicken mixture onto the center of each dough piece.
05 - Fold dough over filling to create pockets, pinching edges firmly to seal. For triangles, fold corners over; for squares, bring all corners together and pinch at the top.
06 - Arrange pockets on prepared baking sheet. Brush tops with beaten egg and sprinkle with sesame or poppy seeds if using.
07 - Bake for 20-25 minutes until golden brown and crisp.
08 - Let cool for 5 minutes before serving.

# Expert Tips:

01 -
  • The creamy chicken filling stays incredibly moist inside while the pastry gets perfectly flaky and crisp
  • You can prep the filling ahead of time and assemble in minutes when you need dinner fast
  • These pockets freeze beautifully before baking so you always have homemade comfort food ready
02 -
  • Overfilling the pockets is the most common mistake and will cause them to burst open in the oven
  • Make sure your dough is completely sealed especially at the corners where filling likes to escape
  • Room temperature filling spreads more evenly and is easier to work with than cold filling
03 -
  • Use a fork to crimp the sealed edges for an extra secure pocket and pretty decorative touch
  • Cut small slits in the top of each pocket to let steam escape during baking
  • Let the filling cool completely before assembling if you have time as it makes the dough easier to work with

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