Chicken Pockets

Ingrédients

3-4 chicken breasts, cooked and cubed (or sometimes if I am low on time, I use a large can of good quality canned chicken breast)

1 (8 oz) package of cream cheese

Salt and pepper to taste

2 cans of crescent rolls

Instructions

Mix together chicken, cream cheese, salt, and pepper in a medium bowl. On an ungreased cookie sheet, roll out crescent rolls. With each separate roll, put a spoonful of chicken in the middle and then fold the corners of the roll up around/over the filling and pinch together. Then turn the pocket over so the smooth side is on top. Bake at 350°F for about 15 to 20 minutes or until golden brown. Serve with gravy on top.

Notes

We usually use bottled chicken gravy warmed up with a can of cream of mushroom soup (if gravy is too thick, add milk to thin it a little). You could also serve them with traditional gravy made from chicken broth.