Creamy Chicken Pockets with Vidalia Onions

Creamy chicken pockets are simple to make and absolutely delicious served as an appetizer or side dish! Kids and adults alike will love it and ask for more.

  • 1 cup of chicken, shredded or diced
  • 1 medium Vidalia onion, diced
  • 2 Tbsp of garlic, chopped
  • 1 Tbsp of butter
  • 2 Tbsp of fresh rosemary
  • ½ cup of cream cheese
  • 1 package of refrigerated crescent roll dough
  • 2 Tbsp of chicken broth
  1. Preheat oven to 400°F (200°C). Bake chicken for 20 minutes if boneless, 45 minutes if bone-in.
  2. Remove chicken from oven and shred or dice as desired.
  3. Melt butter in a medium saucepan and sauté diced onion and garlic. Add salt and pepper as desired.
  4. Add chicken and rosemary. Stir in chicken broth.
  5. Cook for 5 minutes or until chicken broth is reduced.
  6. Stir in cream cheese and cook for 2 minutes.
  7. Spray a cookie sheet with non-stick spray and lay our crescent roll dough in sections on the sheet.
  8. Spoon chicken mixture onto the wide end of a crescent roll triangle, bundle the ends of the dough together and roll up.
  9. Pinch any open seams shut.
  10. Arrange the pockets on the cookie sheet and bake according to crescent roll directions, approximately 15 minutes or until the rolls are nicely browned.
  11. Remove from oven and let cool slightly before serving.

If you like this recipe, try our One-Pan Creamy Chicken with Caramelized Onions!

Prep Time

20 minutes

Cook Time

40 minutes