Top 5 Christmas Recipes with @ChickenFarmers Giveaway

During the holidays I look for new recipes to add to my list that are healthy, easy, delicious, feed large groups and some that I can prepare ahead.  I spend a lot of time preparing meals, appetizers ahead and throwing them in the freezer for the big day, when company pops over or even as gifts.  There are meals that can’t be prepared too far in advance but when I’m tight on time I break out some crock pot recipes first thing in the morning to be ready for everyone when we’re ready to eat.  Winter automatically gets me in the mood for comfort food but with all the heavier foods we already consume over the holidays, I like to keep our other meals and appetizers healthy with chicken like these Christmas appetizers, crock pot recipes and brunch recipes.  This was the first time I’ve made the Chicken Vegetable Pockets recipe but it is an absolute must try for brunch size or making smaller appetizer bites; I made the recipes half and half of each size (see the notes in the recipe for my adjustments).  The only problem with it is that I’m not sure how they will make it until Christmas before we eat them all. 😉

If you like the recipes, please pin the images to your Pinterest boards.  Don’t miss the chance to win a cooking pack from Chicken Farmers of Canada at the bottom; please re-pin the images from within the entry form if you are entering the giveaway.

4.0 from 2 reviews

Chicken and Vegetable Pockets

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Chicken Farmers of Canada

Recipe type: Appetizer

Serves: 8

Ingredients

• 1 store bought rotisserie chicken
• 8 oz/250 g herb flavoured cream cheese, softened
• 4/60 mL Tbsp milk
• 1 cup/250 mL vegetables, minced (mushrooms, green onions, sweet peppers, zucchini)
• 2-3 tubes refrigerated crescent rolls, 225 g each
• 1 egg(s)

Instructions

1. Remove skin and bones from rotisserie chicken and dice the meat.
2. Blend cream cheese, 2 Tbsp (30 mL) milk and vegetables. Stir in chicken and mix well.
3. Separate crescent roll dough into triangles and put half the triangles onto a greased cookie sheet.
4. Spread 2 Tbsp (30 mL) of filling onto these triangles, leaving room at the edges. Top with another triangle of dough and pinch edges together to seal.
5. Beat egg with 2 Tbsp (30 mL) milk. Brush triangles with egg mixture and cut small slits in top diagonally to vent.
6. Bake at 325°F (160°C) for 15 minutes or until golden brown. Serve immediately.

Notes

Keep crescent roll dough in the refrigerator until ready to use. This filling also makes a tasty spread for crackers, melba toasts or bagel chips. I used 4 tubes of Crescent rolls; for 2 tubes I cut the dough triangles in half to make more bite sized appetizer pockets, using a single half I folded over and pinched around the edges. The full size triangles I folded over and pinched around the edges which I found to have more than enough dough to cover the pockets and were the perfect lunch/brunch size.

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Disclosure – “I am participating in the Chicken Farmers of Canada program by ShesConnected.  I received compensation in exchange for my participation in this campaign.  The opinions on this blog are my own.”