Ultimate Chicken Crescent Pockets

There’s something undeniably comforting about a warm, flaky crescent roll stuffed with a creamy, savory filling. My Ultimate Chicken Crescent Pockets are the perfect blend of convenience and indulgence, transforming simple ingredients into a dish that feels like a hug on a plate. This recipe is my own creation, born from a love of bold flavors and the desire to elevate a classic comfort food into something truly special. Whether you’re hosting a cozy dinner or looking for a crowd-pleasing appetizer, these golden pockets—brimming with tender chicken, earthy mushrooms, and a luscious cream sauce—are guaranteed to impress.

 The beauty of this dish lies in its versatility. It’s easy enough for a weeknight meal but fancy enough for a special occasion. The creamy chicken filling, seasoned with garlic, parsley, and a touch of onion, is wrapped in buttery crescent dough and baked to golden perfection. Topped with a rich, sherry-spiked cream of celery sauce, each bite is a delightful mix of textures and flavors.

Ultimate Chicken Crescent Pockets

For the Pockets:

1 3-oz. pkg. cream cheese, softened

2 T. unsalted butter, softened

2 c. cooked chicken breast, cubed

½ c. celery, finely chopped

1 .5-oz. pkg. Melissa’s dried porcini mushrooms, hydrated and chopped

¼ t. kosher salt

¼ t. garlic powder

¼ t. Montreal Chicken Seasoning

¼ t. freshly ground black pepper

2 T. whole milk

1 T. finely chopped fresh parsley

1 T. finely chopped scallions

1 8-oz. pkg. refrigerated crescent rolls

2 T. melted butter (for brushing)

¼ c. Italian breadcrumbs

For the Creamy Celery Sauce:

1 10.5-oz. can cream of celery soup

1 t. roasted chicken base

3 T. sour cream

2 T. whole milk 

1-2 T. dry sherry

Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicon liner for easy cleanup.

 In a large bowl, blend the softened cream cheese and butter until smooth. Add the cubed chicken, celery, mushrooms, salt, garlic powder, chicken seasoning, black pepper, milk, parsley, and scallion. Mix until well combined.

 Unroll the crescent dough and separate it into four rectangles, pressing the perforations to seal. Spoon 1/4 of the chicken mixture into the center of each rectangle. Pull the four corners of the dough to the center and pinch to seal, forming a pocket.

 Place the pockets on the prepared baking sheet. Brush each pocket with melted butter and sprinkle with Italian breadcrumbs. Bake for 20-25 minutes, or until golden brown.

While they are baking, make the sauce by whisking together the cream of celery soup, chicken bouillon granules, sour cream, milk, and dry sherry in a small sauce pan. Heat over low heat, stirring occasionally, until steaming but not boiling.

 Spoon the warm sauce generously over the baked pockets and serve immediately.

NOTES:

- Swap mushrooms for bell peppers or spinach for a different flavor profile.

- Make ahead: Assemble the pockets and refrigerate for up to 4 hours before baking.

- Pair with a crisp green salad for a complete meal.

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