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Chicken Veggie Pockets

I came up with this recipe when I wanted to make something a little more special than ordinary sandwiches. It's good with leftover turkey, too.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 3 ounces cream cheese, softened
  • 1 tablespoon whole milk
  • 1/4 to 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cubed cooked chicken
  • 2 small fresh mushrooms, sliced
  • 1/4 cup frozen corn, thawed and patted dry
  • 3 tablespoons frozen cut green beans, thawed and patted dry
  • 1 tube (4 ounces) refrigerated crescent rolls


  • In a small bowl, beat cream cheese and milk until blended. Stir in Italian seasoning, salt and pepper; mix well. Stir in the chicken, mushrooms, corn and green beans. Unroll crescent roll dough and separate into 2 rectangles; seal perforations. Place half of filling on 1 side of each rectangle. Fold in half; seal edges (pockets will be full). Place on an ungreased baking sheet. Bake at 375° for 15-20 minutes or until golden brown.
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