Chicken Pot Pockets
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 159.7
- Total Fat: 8.2 g
- Cholesterol: 43.5 mg
- Sodium: 543.3 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.0 g
- Protein: 13.6 g
View full nutritional breakdown of Chicken Pot Pockets calories by ingredient
Introduction
These Pot Pockets are supposed to be served with the Chicken Pot Pockets Cheese Sauce recipe that I've entered in here. I entered that separately so the calories can be measured separately. The cheese sauce really makes the recipe. I highly recommend it. These Pot Pockets are supposed to be served with the Chicken Pot Pockets Cheese Sauce recipe that I've entered in here. I entered that separately so the calories can be measured separately. The cheese sauce really makes the recipe. I highly recommend it.Number of Servings: 9
Ingredients
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1 pound Boneless Skinless Chicken Breasts (Tyson)
1 TBsp Diced Pimentos (from jar)
1 8-oz pkg Cream Cheese (Philly 1/3 less fat)
1 TBsp dried chives
1 TBsp milk (1%)
2 TBsp Butter or Margarine (Country Crock Light)
Dash Salt
Dash Pepper
Dash Garlic Salt
2 Chicken Buillons
2 Cans of Crescent Rolls (Pillsbury Reduced Fat)
1/4 Cup Italian Bread Crumbs
2 TBsp Grated Parmesan Cheese
1 spray Pam Cooking Spray
Directions
- Cut raw chicken into smaller pieces and boil with Chicken Buillons until completely cooked. (About 20-30 minutes, depending on how small you cut the chicken.) Drain.
- Heat oven to 350 Degrees.
- Combine Cream Cheese, Pimentos, Chives, ONE TBsp Butter, Milk, Salt, Pepper and Garlic Salt in a medium bowl.
- Shred the chicken. Add chicken to the Cream Cheese Mixture.
- Unroll Crescent Rolls onto a flat surface. One tube will give you 4 squares. (2 triangles make a square) Press together perforated part along the diagonal of each square so the filling will stay inside the pocket.
- Scoop the chicken mixture into the center of the Crescent Roll Squares and fold the edges over so they overlap and there are no gaps or spaces where you can see the filling. Don't overstuff the pockets. I was able to fill 8 pockets and had one serving left over to use for a cold sandwich for lunch.
- Heat the second TBsp of Butter in the microwave until melted.
- Place the pockets on a cookie sheet that has been sprayed with cooking spray.
- Brush each pocket with butter and sprinkle Italian Bread Crumbs and Parmesan cheese on top.
- Bake for around 15 minutes, checking often after 10 minutes. Rotate the pan if necessary to ensure the pockets brown evenly. Pockets are done when golden brown and no longer doughy.
- Recommendation - Serve with Chick Pot Pockets Cheese Sauce recipe and Broccoli. Yummy!
Makes 9 servings.
Serving Size: 9 servings (8 pockets and one extra serving for a sandwich)
Number of Servings: 9
Recipe submitted by SparkPeople user SASWOPE.
- Heat oven to 350 Degrees.
- Combine Cream Cheese, Pimentos, Chives, ONE TBsp Butter, Milk, Salt, Pepper and Garlic Salt in a medium bowl.
- Shred the chicken. Add chicken to the Cream Cheese Mixture.
- Unroll Crescent Rolls onto a flat surface. One tube will give you 4 squares. (2 triangles make a square) Press together perforated part along the diagonal of each square so the filling will stay inside the pocket.
- Scoop the chicken mixture into the center of the Crescent Roll Squares and fold the edges over so they overlap and there are no gaps or spaces where you can see the filling. Don't overstuff the pockets. I was able to fill 8 pockets and had one serving left over to use for a cold sandwich for lunch.
- Heat the second TBsp of Butter in the microwave until melted.
- Place the pockets on a cookie sheet that has been sprayed with cooking spray.
- Brush each pocket with butter and sprinkle Italian Bread Crumbs and Parmesan cheese on top.
- Bake for around 15 minutes, checking often after 10 minutes. Rotate the pan if necessary to ensure the pockets brown evenly. Pockets are done when golden brown and no longer doughy.
- Recommendation - Serve with Chick Pot Pockets Cheese Sauce recipe and Broccoli. Yummy!
Makes 9 servings.
Serving Size: 9 servings (8 pockets and one extra serving for a sandwich)
Number of Servings: 9
Recipe submitted by SparkPeople user SASWOPE.
Member Ratings For This Recipe
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LHSGS15
