Wednesday, August 1, 2012
Chicken Pillow Pockets
Pinterest which means I was definitely interested. I just hadn't gotten around to making it.
This past week, I finally did.
They reminded me of a fancier version of the "hot pockets" I make on occasion. And when I say fancier, I mean even tastier.
The sauce was just yum.
I had only one child turn her nose up at it, yet it is the same child who totally shuns the hot pockets I make. So that wasn't a total surprise.
As for me, I loved it.
1 package of 8 crescent rolls (I used light)
8 oz cream cheese (I used light)
1/4 cup butter (Guess what...I used light :)
2-3 cups cooked and shredded chicken (I just boiled some frozen tenderloins then shredded)
1 sleeve Saltine crackers, crushed
1 can cream of chicken soup
1/4 cup milk
2 spoonfuls of sour cream (I did use light but they were also heaping spoons :)
1/2 cup shredded cheddar cheese (yes, light again)
Preheat oven to 400 degrees.
Soften butter and cream cheese (I just set out about half an hour before). Stir together to a smooth consistency. Add in cooked/shredded chicken.
Lay out the crescents and stretch out. Instead of triangles, I pinched the seams and rolled our rectangles, then I cut the rectangles in half to make squares. Does that make sense?
Spread two spoonfuls of the chicken mixture in the middle of the crescent roll squares.
Bring in the corners, pinching together any holes and seams. It should look like a little pillow.
Take the egg and add a little bit of water (maybe 2 Tbsp) in a separate bowl. Mix together.
Dip the pillows into the egg then into the Saltine crumbs.
Place on a cookie sheet or baking dish.
Cook the "pillows" for about 20 minutes at 400 degrees.
While the "pillows" cook, create the sauce by mixing together the cream of chicken soup and the milk to a desired consistency. At the end, add in the sour cream and cheese.
Pour over the "pillows".