Chicken Pockets

Early on in our marriage, when we were in college, I came across this recipe and I made it often. I used store-bought crescent rolls. Now, I import my own Italian flour as I cannot eat American flour without side effects. So I make my own crescent roll dough to make these.

Ready to be baked.

Final product topped with gravy, served with mashed potatoes, mixed vegetables.

Chicken Pockets

INGREDIENTS:

4 cups cooked & shredded chicken

16 oz cream cheese, softened

4 tbsp milk

Salt and pepper to taste

Crescent roll dough

1 cup butter, melted

2 cups bread crumbs

Chicken gravy

HOW TO PREPARE:

In a medium bowl, stir together shredded chicken, cream cheese,

milk, salt and pepper. Cut crescent rolls into circles. 

Spoon chicken mixture into the center and fold the circle edge

around it. Lightly roll in melted butter and then roll in bread crumbs. 

Place on ungreased cookie sheet and bake at 350 degrees for

20 minutes. If desired, serve with a heated sauce of cream of

chicken soup diluted with ½ cup milk over the crescent rolls.