These 30 Minute Chicken Crescent Rolls are an easy and quick go-to recipe for those busy weeknights.
Creamy, satisfying and delicious, these pillows of perfectly tender chicken with a cream cheese sauce are great for on the go. You don’t even need utensils or a plate!
There’s something about chicken and cream cheese recipes that are so satisfying — and these Chicken Crescent Rolls are no exception. The taste is superb and rich and just seems to ooze “comfort” food.
I love to throw this recipe together when I’ve got extra rotisserie chicken or leftover holiday turkey sitting around. It’s a fun and simple way — not to mention delicious — to use up extra ingredients we often have hanging out in our fridge, especially after the holidays.
Variations:
This recipe has many names and you may have grown up calling it something different than “Chicken Crescent Rolls”. Common names are chicken pillows, chicken pockets, chicken rolls, chicken cream cheese pockets or chicken crescent rolls.
There are also variations in fillings used for these tasty cream cheese chicken pockets; some people like to spice things up by adding diced chilis, corn, or Rotel tomatoes. Others might prefer to take things barbeque and jalapeno route, chicken cordon bleu, or make a chicken-bacon-ranch pillow. The possibilities are endless!
How to make chicken Crescent Rolls?
To make these chicken cream cheese crescent rolls, you’ll need the following ingredients:
- Chicken – cooked and pulled (rotisserie chicken or leftover turkey works great!).
- Cream cheese – softened cream cheese forms the creamy base of your chicken pocket and makes this recipe oh-so-creamy and tasty!
- Butter – adds richness, flavor, and gives those crescent rolls and beautiful golden finish.
- Mushrooms – you can use fresh sliced mushrooms or 1 small can of sliced mushrooms.
- Pillsbury crescent rolls – These are the ones that come in triangle shapes that you roll up.
- Salt and Pepper – to your tastes, for great flavor enhancement.
- Cream of Chicken Soup – This ingredient makes up half of your cream cheese chicken crescent roll dipping sauce.
- Evaporated Milk – the other ingredient in your chicken pocket dipping sauce. You can spice up your sauce in whatever way you choose!
- Corn Flakes – crushed corn flakes are an optional topping for your chicken pockets. Before baking, but after brushing the rolls with butter, add crushed corn flakes to the tops of your chicken crescent rolls.
Can I use canned chicken?
Yes, you can use canned chicken to make this cream cheese chicken pillow recipe. That’s one of the things I love about this meal. Not only is it a crowd-pleaser and kid approved, but it’s versatile and customizable! Make it fit your needs. Just drain your canned chicken first.
Can I use homemade dough?
Of course you can use homemade dough! And I applaud your ambition. Obviously, the prep time will increase significantly if you’re making a dough from scratch. I would recommend using a nice, elastic dough recipe. Something with eggs, butter, or milk (or a combination of all three) in the dough to make it easier to roll out and stretch over your filling.
What to serve with Chicken Crescent Rolls?
We love to serve our chicken pillows with the dipping sauce included in this recipe. If you’re looking for sides, I recommend salad, fresh fruit, roasted veggies, or one of the following ideas:
- Instant Pot Spaghetti Squash
- Instant Pot Baked Beans
- Strawberry Spinach Pecan Salad
- Esquites Recipe
- Winter Fruit Salad Recipe
- Candied Carrots
- Green Bean Casserole with Bacon
- Creamed Corn Casserole
How long do they last?
In our household, these often don’t last past the first night! But if you happen to have leftover cream cheese chicken pockets and would like to save them for later, place them in an airtight container or bag in the refrigerator for up to 4 days. To reheat, pop in the microwave or toaster oven until heated through.
Can you freeze Chicken Crescent Rolls?
Yes! You can freeze chicken pillows. These make a great make-ahead meal.
If you are making these ahead for a freezer meal, follow directions above to create pockets. There are two ways to do the freezer method:
- After assembling, but before cooking, place filled pockets on a cookie tray and freeze for 2 hours. Once frozen, place in a freezer ziploc bag for up to 2 months. When ready to use, remove and place the frozen pocket on a lined cookie sheet. Bake at 325*F for 30 minutes (do not thaw – bake frozen).
- NOTE: Each oven is different. So the heat time may take longer or less depending on your oven. My electric oven in Minnesota required 30 minutes.
- You can also freeze the chicken filling and store it until you’re ready to use it. I prefer to freeze my filling in a gallon-size zipper bag. I spread the mixture flat before freezing so that it’s quicker and easier to thaw and remove when I’m ready for it. The Pillsbury crescent roll cans store well unopened in the fridge as well. When you’re ready to assemble your chicken pockets, simply remove the filling from the freezer and allow it to thaw in the fridge for a couple hours or overnight. Then finish assembling and baking your yummy chicken pockets!
30 Minute Meals you’ll also love…
- Mexican Sloppy Joes
- Air Fryer Brats
- One Pot Chili Mac
- Empanada Recipe
- Air Fryer Chicken Breast
- Hamburger Potato Soup
- Salisbury Steak Casserole
These Chicken Crescent Rolls are so simple and such a delight. With only 30 minutes of cook and prep time, you really can’t beat it for a grab-and-go, busy weeknight dinner. And I especially love how it utilizes leftovers in a unique and tasty way!
Chicken Cream Cheese Pockets
These 30 Minute Chicken Crescent Rolls are an easy and quick go-to recipe for those busy weeknights. Creamy, satisfying and delicious, these pillows of perfectly tender chicken with a cream cheese sauce are great for on the go. You don’t even need utensils or a plate!
Ingredients
- 2 cups chicken cooked and pulled (Rotisserie chicken works great!)
- 4 ounces cream cheese, softened
- 4 Tablespoons butter, divided
- 1/2 cup mushrooms, sliced, or 1 small can of sliced mushrooms (optional)
- 1 can Pillsbury crescent rolls (We use the large rolls)
- 1/4 teaspoon Pepper
- 1/2 teaspoon Salt
- 1 can Cream of Chicken Soup
- 1 (12 ounce) can Evaporated Milk
- Corn Flakes, crushed (optional)
Instructions
- Preheat oven to 350 degrees F.
- Combine chicken, cream cheese, 2 Tablespoons of butter & mushrooms.
- Lay out a single crescent roll triangle. Stretch it out so that it is slightly bigger than normal.
- Place approximately 1/4 cup of chicken mixture in the center of crescent roll.
- Wrap dough around chicken mixture sealing up edges, creating a pocket.
- Continue to do this to each crescent roll.
- Place onto lined cookie sheet or in a greased casserole dish.
- Melt 2 Tablespoons of butter and brush on to each crescent roll.
- Add crushed corn flakes to top of each crescent roll, if desired.
- Bake in oven for 20 - 25 minutes or until golden brown.
- While baking, combine evaporated milk and cream of chicken soup in a pot on the stove, medium heat. Stir to incorporate and cook until simmer.
- Turn off heat and allow to cool.
- Serve Chicken Cream Cheese pockets with dipping sauce.
Notes
If you are making these ahead for a freezer meal, follow directions above to create pockets. There are two ways to do the freezer method.
1. After assembling, but before cooking, place filled pockets on a cookie tray and freeze for 2 hours. Once frozen, place in a freezer ziploc bag for up to 2 months. When ready to use, remove and place frozen pocket on a lined cookie sheet. Bake at 325*F for 30 minutes. (do not thaw - bake frozen).
NOTE: Each oven is different. So the heat time may take longer or less depending on your oven. My electric oven in Minnesota requires 30 minutes.
2. After assembling, cook as directed. When finished cooking, let cool completely. Place cool cookie sheet in freezer for 2 hours or until pockets are frozen. Place them in a freezer ziploc bag for up to 2 month. When ready to eat, place frozen pockets on cookie sheet and bake at 325*F for 20 minutes.
NOTE: Each oven is different. So the heat time may take longer or less depending on your oven. My electric oven in Minnesota requires 30 minutes.
Nutrition Information:
Yield:
8Serving Size:
4Amount Per Serving: Calories: 331Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 82mgSodium: 660mgCarbohydrates: 19gFiber: 1gSugar: 5gProtein: 13g
Originally Posted: February 10, 2014
Photos & Text Updated: December 29, 2020
Ramona
Saturday 31st of December 2016
Hi Janelle. I'm so happy I found your recipe. I'm making it today. I'm thinking of adding raw spinach to my chicken mix. I have these chicken legs I want to cook before they get freezer burnt.
Thanks for the recipe!
Janelle
Thursday 16th of March 2017
Spinach sounds like a great idea! I'll have to try that next time! Thanks for the idea!
Dana
Tuesday 8th of November 2016
Have you ever tried adding a vegetable like diced carrots or peas to the chicken mixture? Was just trying tothink of a way to make them more of a complete meal.
Janelle
Tuesday 22nd of November 2016
Dana, I've not. But that sounds delicious! Adding frozen mixed vegetables sounds like a great idea!
Kim Eiken
Sunday 3rd of April 2016
What type of dipping sauce did you use?
Janelle
Friday 22nd of April 2016
Hi Kim! The dipping sauce is in the recipe. :) Enjoy!
Laura
Monday 21st of December 2015
This was good using Pillsbury Grands biscuits. I used a muffin pan, and lined each muffin with a biscuit. Then filled the hole with the chicken mixture, and baked. When complete, we drizzled the dipping mixture on the muffins. It was heavenly!
Janelle
Thursday 24th of December 2015
Laura that is a GREAT idea! I love using grands biscuits in cooking such as our BBQ Beef Cups! And so much easier too! Thanks for sharing!
Linda Stracy
Saturday 22nd of November 2014
How about making these as an appetizer. either putting crescent triangle in mini muffin pans. I also though about making these with lining a 13x9 pan with seamless crescant roll, add filling, top with anothe seamless crescent roll. and bake these for an app. cut into 24 squares? Any thoughts?
Janelle
Saturday 22nd of November 2014
Hi Linda! I like the way you think! I think they'd work well in the mini muffin tins. Just make sure to grease the muffin tins up so they don't stick. And keep and eye on them as baking time may need to be adjusted - they'll be done when they are golden. As far as the 24 squares, I wouldn't think that would work too well for an appetizer. A meal sure. But I suspect the insides might squish out during cutting and I don't know how cute they'd be {presentation is key with appetizers}. If you are looking for a few other appetizers that are ALWAYS a hit, check out our Strawberry Spinach Bruschetta, our Jalapeno Popper Dip and our Chocolate Chip Cream Cheese Ball. Ok, we have a LOT more amazing appetizer than that {and they are all amazing} but those three are my absolute favorites to serve at parties! Let us know how the appetizers turn out! NUMMY!