Years ago, while visiting my aunt, she made my family these amazing chicken pockets. I remember saying how tasty they were and how I wanted my mom to make them again (I wasn’t cooking on my own at the time, hence my mom making these, haha). Fast forward several years later, these chicken pockets have now been made many times in my family and thoroughly enjoyed. Last week, my mom made these for the kids and I and it was the first time my kids have had them. All three kiddos definitely enjoyed these and they are incredibly kid friendly! Each one is the perfect serving size for one person, and with the gravy drizzled on top, this is a flavorful, hearty meal! If you have extras, throw them into the freezer for another nights dinner!
- 4-5 chicken breasts
- 3 chicken bouillon cubes
- 3 cups water
- Chopped Chives
- 8 oz cream cheese
- 2 tubes croissant rolls (Pilsbury)
- 16 oz cream of chicken soup
- 4 tbsp. milk
- Boil the chicken in the water with bouillon cubes and chives for about 30 minutes, or until chicken is cooked through and tender.
- Cool chicken and shred it.
- In a medium bowl, mix the chicken with the cream cheese.
- Spoon chicken mixture onto the middle of 2 croissant rolls.
- Fold over and seal with a fork.
- Place croissants on a cookie sheet and bake in a preheated oven, 350, for about 20 minutes.
- While croissants are cooking, heat the cream of chicken soup and milk in a small saucepan over medium heat until warm.
- Remove croissants from oven and serve with gravy on top. Enjoy!!