Wander Girl

I have had these chicken pocket things once before. While I liked the idea and basics, I wanted to amp it up some.  So I took a recipe from pinterest and then blended it with another chicken salad recipe that I absolutely love. I had enough for 2 servings of leftovers, and they were still just as delicious the next day!

2 tubes of unseamed crescent roll dough (I love this stuff!)
2 cups cooked and shredded chicken
6 oz cream cheese
1/2 stock of celery
2 tbsp onion
1/4 tsp garlic powder
1/8 tsp chili pepper
1/4 tsp salt
1/4 tsp pepper
2 tsp lemon juice
2 tbsp milk
4 tbsp butter (melted)
1 tbsp parsley

Slice the chicken into strips and cook in the crock pot until cooked through. Combined cooked, shredded chicken and all ingredients (except dough) in a bowl.

Lay out the dough and cut each package into 8 squares. Scoop 1.5 tbsp of chicken mixture into the middle of each dough square. Pull up corners and seal the edges.

Place on buttered baking sheet and bake at 350 degrees for 20 mins.

I like to serve this with rice. It also keeps well in the fridge, but when you decide to reheat it, I suggest you use the oven or toaster oven to keep the dough crispy and not soggy.  You can make these ahead of time and freeze them.

This makes about 8 servings.