Chicken and Vegetable Pockets
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 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)
  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.
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.
Recipe by This Lil Piglet at