A delightful twist on chicken bundles, these savory pastry pockets are filled with seasoned chicken and creamy cheese, perfect for any meal.
Melt the butter in a skillet over medium heat.
Ensure the butter doesn't brown to maintain a mild flavor.
Season the chicken breasts with pepper and cook in the skillet until browned on all sides.
Cook the chicken thoroughly but avoid overcooking to keep it juicy.
Let the chicken cool slightly, then cut into smaller pieces.
Cut the chicken into bite-sized pieces for easier wrapping.
Unroll the crescent dough and separate into rectangles, pressing perforations to seal.
Use a rolling pin to smooth out the dough if needed.
Spread cheese evenly on each dough rectangle and place chicken pieces on top.
Distribute the filling evenly to ensure consistent flavor.
Fold the dough over the filling and seal the edges. Place on a baking sheet.
Pinch the edges tightly to prevent leakage during baking.
Brush the tops with beaten egg and bake at 375°F for 20 minutes or until golden brown.
Check the pockets halfway through baking to ensure even browning.
Serve warm and enjoy your savory chicken pastry pockets.
Pair with a dipping sauce like ranch or honey mustard for added flavor.
