Description
Warm, flaky pockets filled with creamy chicken, herby chives, and a buttery crust, perfect for cozy weeknights.
Ingredients
Scale
- 2 cups Cooked Shredded Chicken
- 8 ounces Cream Cheese
- 1/4 cup Chopped Chives
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 package Crescent Roll Dough
- 1 cup Grated Parmesan Cheese
- 1 cup Heavy Cream
- 1 cup Chicken Broth
- 2 tablespoons Butter
- 2 tablespoons All-Purpose Flour
- 1/4 teaspoon Ground Nutmeg
- 1 tablespoon Cooking Spray or Melted Butter
Instructions
- Preheat the oven to 375°F (190°C).
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour for about a minute.
- Gradually pour in the chicken broth and heavy cream while whisking until slightly thickened (3–5 minutes).
- Stir in parmesan, nutmeg, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Remove from heat and fold in cream cheese, then add shredded chicken and chives.
- Unroll crescent roll dough and spoon filling onto wide end of each triangle and roll tightly, sealing edges.
- Place on a baking sheet, brush with melted butter or cooking spray, and sprinkle with extra parmesan if desired.
- Bake for 12–15 minutes until golden and puffed.
- Let cool for 3–5 minutes before serving.
Notes
For extra flavor, use leftover rotisserie chicken and serve with dipping sauces or a side salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 70mg