Recipe: Chicken pillow pockets

Turn dinner into a family affair with this easy recipe that lets kids lend a hand.

Posted 1:55 a.m. Jan 9, 2015 — Updated 1:59 a.m. Jan 9, 2015

Susan Caldwell

I LOVE, LOVE, LOVE this recipe that a friend shared with me two years ago.

It’s so simple and easy to make and your lil’ chef at home can lend a hand stretching out the crescent rolls, crushing the saltines, and shredding the chicken. I skip a step by purchasing a rotisserie chicken the evening before I plan to make this recipe and shred it in advance rather than cooking it myself. You can find those chickens sometimes for half price late in the day and they’re perfect for lots of recipes.

Enjoy!

Chicken Pillow Pockets

Ingredients

• 1 (8 oz) can Pillsbury Crescent Rolls

• 8 oz cream cheese, softened

• ¼ cup butter, softened

• 2 to 3 cups cooked and shredded chicken

• 1 egg

• ½ cup panko bread crumbs (or crushed Saltines)

Sauce Topping

• 1 can cream of chicken soup

• ¼ cup milk

• 2 spoons full of sour cream

• ½ cup shredded cheese

Instructions

1. Preheat oven to 400 degrees F.

2. Soften ¼ cup butter and 8 oz. block of cream cheese. Then stir to a smooth consistency. Add cooked shredded chicken to the bowl.

3. Lay out the 8 crescents on a cookie sheet. Stretch the crescent out.

4. Place a couple spoons full of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing. I'll call this the "pillow."

5. In a separate, smaller bowl, put the egg and a little bit of water, maybe a couple of tablespoons worth and beat together.

6. Dip the "pillow" into the blended egg. After dipping into the blended egg, proceed to dip it into the panko bread crumbs or crushed saltine crackers and place on cookie sheet. Repeat for the remaining 7 crescents.

7. Cook the pillows at 400 F for 20 minutes. Keep an eye on them. Your oven might cook them quicker.

For the sauce topping, put can of cream of chicken and milk into a sauce pan. Add as much milk as you want to get it to the consistency you want i.e. thicker or runnier. When hot enough, add 2 spoons full of sour cream and cheese to your liking.

Serve on top of the "pillows."

Susan Caldwell is the Raleigh mom of two and owner of Flour Power Kids Cooking Studio, formerly Lil' Chef, with locations in Raleigh and Charlotte. Go Ask Mom shares recipes every Friday. For more, check WRAL.com's recipe database.

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