Easy Chicken Pockets Food

BUFFALO CHICKEN POCKETS

Steps:

• Preheat oven to 375°. In a large skillet, cook chicken over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Remove from heat; stir in wing sauce., On a lightly floured surface, roll each biscuit into a 6-in. circle and top each with 1/4 cup chicken mixture and 2 tablespoons cheese. Fold dough over filling; pinch edge to seal., Transfer to an ungreased baking sheet. Bake until golden brown, 12-14 minutes. If desired, serve with blue cheese dressing. Freeze option: Freeze cooled pockets in a freezer container. To use, reheat pockets on an ungreased baking sheet in a preheated 375° oven until heated through.

CHICKEN POCKETS

Steps:

• 1. If using packaged crescents rolls, form squares with 2 pieces by pinching together one long edge. May also use your own fresh roll dough or other favorite frozen roll dough, thawed. Just roll them out thin.
• 2. Mix together Cream Cheese Chicken, Milk, Salt, Pepper, Garlic, and green onion/chives slices, leaving the chicken in small chunks, and the cream cheese as well.
• 3. Divide mixture between the 4 prepared roll squares. Pinch together the edges forming a pocket. If using frozen yeast dough, pockets will be more round, instead of the square-ish shape of the crescent rolls. Place on a baking sheet, I line with Parchment, Brush with melted Butter.
• 4. Bake in a pre-heated 350 degree oven for 20-25 minutes. Serve with cranberry sauce if desired.
• 5. These can be pre-prepared and frozen. After you have mixed the filling, and filled the pockets, place on a parchment paper square, brush with melted butter, gently fold paper around pocket, wrap in plastic wrap and freeze. To bake these from FROZEN, place in a covered shallow casserole dish and bake in a 350 oven, covered for 40-45 minutes, then uncovered for 20-25 minutes more, brush with butter when you take the lid off. Serve with cranberry sauce.

EASY CHICKEN POCKETS

Steps:

• Mix chicken, cream cheese, soup, milk, salt & pepper.
• Separate dinner rolls into 8 squares on cookie sheet.
• Spoon chicken mix into 1/2 of each square, fold over and seal.
• Brush with melted butter.
• Place in oven at 350 for 25 minutes.

CHICKEN POT PIE POCKETS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Combine the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl.
• Unwrap the pie crusts and cut off the round edges of each to create a square. Cut each square into quarters, then trim the edges to create rectangles. Put 1/4 cup of the chicken mixture in the center of 1 rectangle and brush the pastry with water around the perimeter. Top with another piece of pastry and use a fork to press down on the edges to completely seal closed. Brush with the egg and poke a few fork holes in the top. Repeat with the remaining rectangles and filling to make 8 pot pie pockets. Transfer to the prepared baking sheets. Bake until golden brown, 20 to 30 minutes.

CHICKEN NAAN POCKETS

Steps:

• Cut into the middle of each naan to make a pocket and set aside.
• Mix together the next 7 ingredients and then pour over the chicken and leave to marinade for about an hour.
• When ready to cook the chicken,preheat the grill to very hot,then lower the heat to medium.Place the chicken in a flameproof dish and grill for about 15-20 mins,until tender and cooked through,turning the chicken a couple of times (you can baste with a little sunflower oil if you feel it necessary).
• Remove from the grill and fill each naan with chicken.I also add shredded lettuce,red onion rings and cherry tomato halves,but feel free to do your own thing!

CHICKEN CREAM CHEESE POCKETS

Steps:

• Preheat oven to 350 degrees F.
• Combine chicken, cream cheese, 2 Tablespoons of butter & mushrooms.
• Lay out a single crescent roll triangle. Stretch it out so that it is slightly bigger than normal.
• Place approximately 1/4 cup of chicken mixture in the center of crescent roll.
• Wrap dough around chicken mixture sealing up edges, creating a pocket.
• Continue to do this to each crescent roll.
• Place onto lined cookie sheet or in a greased casserole dish.
• Melt 2 Tablespoons of butter and brush on to each crescent roll.
• Add crushed corn flakes to top of each crescent roll, if desired.
• Bake in oven for 20 - 25 minutes or until golden brown.
• While baking, combine evaporated milk and cream of chicken soup in a pot on the stove, medium heat. Stir to incorporate and cook until simmer.
• Turn off heat and allow to cool.
• Serve Chicken Cream Cheese pockets with dipping sauce.