Rating: 4.5 stars 4.6
66 Ratings
  • 5 star values: 42
  • 4 star values: 22
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

'When I was expecting our third child, this was one of the meals I put in the freezer ahead of time,' recalls Jo Groth of Plainfield, Iowa. 'We now have four kids and they all like these rich chicken pockets. I've also made them with ham or smoked turkey,' she adds.

Recipe Summary

15 mins
20 mins
35 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a mixing bowl, beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until smooth. Stir in the chicken. Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture onto the center of each rectangles. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down. Transfer to two ungreased baking sheets. Cover one baking sheet and freeze until firm; transfer squares to a covered container. May be frozen for up to 2 months. Bake remaining squares at 350 degrees F for 20-25 minutes or until golden brown. To use frozen squares: Thaw in the refrigerator and bake as directed.


Nutrition Facts

505 calories; protein 25.8g; carbohydrates 28.3g; fat 30.7g; cholesterol 91.4mg; sodium 810.4mg. Full Nutrition