Guest post from my sister, Gretchen
I know you’ll love these easy Chicken Crescent Rolls
Note from Crystal: I can testify that these are amazing! In fact, these were one of my favorite meals growing up. This is a must-try recipe. Trust me on that!
These crescent chicken pockets have been a family favorite recipe for years.
The rich, creamy filling makes these pockets so delicious and filling… and they are just so quick and easy to make, especially since I usually have all the ingredients on hand.
The best part? They are freezer-friendly!
I often whip up a double or triple batch of these and stick them in the freezer for lunches or dinners on the go.
While you can use refrigerated crescent rolls for the dough, I like to make my own biscuit dough from scratch. It takes a little bit more time but is worth it in the end.
That said, if you’re short on time or energy — just go with store-bought refrigerated crescent roll dough!
Chicken Crescent Roll Ups ingredients
- 6 oz. cream cheese; softened
- 4 Tablespoons milk
- 4 Tablespoons melted butter (divided)
- 2 cups cooked chicken breasts, diced
- 2 Tablespoon onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 Tablespoon parsley (optional)
- 2 packages of crescent dinner rolls (or your favorite homemade biscuit dough)
NOTE: You may need more than 2 packages of crescent rolls if you don’t add much filling. Also, if you stuff them full of chicken mixture, you may end up with extra dough. We recommend 1/4 cup of filling per pocket, for a total of 8 pockets.
Chicken Pockets substitutions
Try mixing up the flavor combination by adding a little garlic powder and chives. Or go with your own favorite herb or seasoning.
Add cheese — because everything is better with cheese! A 1/2 cup would be the perfect addition to this recipe, for an even gooier filling.
Cooked turkey is also an easy substitute for cooked chicken — perfect for using up holiday leftovers!
How to make Chicken Crescent Rolls
1 Preheat oven to 350ºF.
2. In a large bowl, mix cream cheese, milk, and 2 Tbs. melted butter into a smooth consistency.
3. Stir in chicken, onions, salt, pepper, and parsley. Mix until well combined.
4. Divide crescent or biscuit dough into 8 equal sections.
5. Roll/press each section roughly into an 8×8 inch square (press 2 crescent rolls together).
6. Spoon a heaping 1/4 c. of the chicken mixture into each dough square.
7. Pull up the 4 corners and seal the edges (or just fold the dough over the chicken mixture and seal).
8. Place dough packets on a greased cookie sheet (seam side down) and brush with the remaining 2 Tablespoons of melted butter.
9. Bake in a preheated oven for 20-25 minutes or until browned.
How to serve Crescent Chicken Squares
These delicious crescent chicken squares are a full meal all on their own. However, you can stretch them a bit further by serving with steamed or roasted veggies, a salad, and fresh fruit.
For a more casual meal, you could serve them with raw veggies and chips.
How to store Chicken Crescent Squares
You can store any leftovers in a food storage container or zip-top bag and refrigerate for up to a week.
The leftovers make great lunches — if you plan to use them as lunches, it works well to store each crescent square separately.
How to freeze Crescent Chicken Roll Ups
As mentioned above, these are freezer-friendly to make your life just that much easier!
Simply let the cooked chicken packets cool to room temperature, then wrap them individually in foil, and store in a freezer bag.
They work wonderfully for on-the-go lunches as they defrost by lunch time and can simply be reheated in the microwave.
Chicken Crescent Squares
Ingredients
- 6 oz cream cheese
- 4 tbsp milk
- 4 tbsp melted butter divided
- 2 cups cooked chicken breast diced
- 2 tbsp onion diced
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp parsley optional
- 2 packages crescent dinner rolls
Instructions
- Preheat oven to 350ºF.
- In a large bowl, mix cream cheese, milk, and 2 Tbs. melted butter into a smooth consistency.
- Stir in chicken, onions, salt, pepper, and parsley. Mix until well combined.
- Divide crescent or biscuit dough into 8 equal sections.
- Roll/press each section roughly into a 8×8 inch square (press 2 crescent rolls together).
- Spoon roughly 1/4 c. of the chicken mixture into each dough square.
- Pull up the 4 corners and seal the edges (or just fold the dough over the chicken mixture and seal).
- Place dough packets on a greased cookie sheet (seam side down) and brush with remianing 2 Tablespoons of melted butter.
- Bake in a preheated oven for 20-25 minutes or until browned.
Nutrition
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Reader Interactions
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Jennifer H says
We love this recipe! But every time I make it I forget the what I did before regarding the following: the recipe calls for 4 tbsp of melted butter but at the end of the instructions you say to brush with 2 tbsp melted butter. I am wondering if you put the 4 tbsp in the chicken mixture and then melt 2 more for the top? Or is melted butter only for brushing on the top? Thanks!
Gretchen says
Yes! You put the 4 Tbsp of melted butter in the chicken mixture. I hope that helps! – Gretchen, MSM Team
Jennifer says
Thank you!!
Jenny says
Can I still freeze if I already baked them?
Gretchen says
Yes, you can freeze them after baking. I hope that helps! – Gretchen, MSM Team
Sara T. says
We absolutely love these at our house! This will be a lifelong recipe for me, I’m sure about that. I was looking for a chicken pocket recipe that did not use crescent rolls and switching those out for biscuit dough was a game changer! I just buy the family pack of frozen biscuits, thaw and roll them out. Now I make a huge batch of these and just keep them in the freezer for days that I don’t feel like cooking. It is the ultimate make-ahead meal. Awesome 🙂 Thanks again.
Meg says
What a great idea! Thanks for sharing that tip, and I’m so glad you love the recipe! -Meg, MSM Team
Erin Baird says
I just made these tonight and they were great! Even my picky eaters loved them.
Amy AA says
I love this recipe. My modifications: I add shredded carrots and garlic (shredded zucchini and/or spinach are also good) and use about 1/2 the amount of cream cheese. I used the canned biscuit dough (not crescent rolls). If freezing, don’t bake first- put on cookie sheet with wax paper not touching each other, freeze overnight, and then bag them up (this way the dough won’t stick). No need to defrost before baking.
Alison says
You can also add celery and green pepper to the onion and sautéed. I have not done it with the pasta.
Joel says
This recipe looks fantastic.
Lisa says
just stumbled upon this website. Recipe sounds yummy! Can I get ideas of what you would serve with them as a meal? for picky eaters!
Robyn says
I made these tonight and they were a HUGE hit with everyone! The homemade biscuits really makes this recipe shine.
With three boys — two of them tweens — we had no leftovers. I’ll need to double it to have any to freeze. I served this with steamed veggies and a big salad.
My only gripe is that the boys were all starving an hour later. Sigh.
I think I might make these up for after school snacks. Or as a go-along with soup. It’s CRAZY how many calories these skinny boys eat…
Thanks for a great recipe, Gretchen!
Abby says
How many servings does this recipe make ?
Gretchen says
This recipe makes 8 chicken pockets so it should serve 4-6 people.
Valerie says
Will this biscuit recipe turn out well if you use a portion of whole wheat flour?
Gretchen says
Yes, I usually use half whole wheat flour and half white flour.
Jill AnnMarie says
Hello!
This looks like an awesome recipe! I was just wondering… if I am freezing them… do I bake them first? Or do I freeze them in the raw dough?
Thanks!
Gretchen says
I freeze them before baking. Just let them thaw an hour or two before baking them.
Michele says
Here’s my biscuit recipe. They are southern style. If you’re wanting super fluffy handle the dough as little as possible.
2c flour
1/4 tsp baking soda
1 T baking powder
1 tsp salt
6 T unsalted butter – should be very cold!
1c buttermilk (whole milk + 1 T vinegar- Linux let sit for 5 min)
Combine dry ingredients- in food processor
Cut butter into chunks – add butter to dry mix in food processor & pulse
Add buttermilk to do & blend
Susan says
For everyone asking for the biscuit recipe, I use Crystal’s “Homemade Freezer Biscuits” recipe that she’s posted here at MSM. Haven’t tried this recipe specifically with it, but I’m sure it would be good:
4 cups flour
2 tablespoons baking powder
1 teaspoon salt
1 cup shortening or butter
1-3/4 cup milk”
Mix dry ingredients together. Add in the shortening until crumbly. Add in the milk and mix it into a ball. Roll out on a floured surface and cut into biscuits. Bake at 450 for 8-12 minutes.
I have some of those “Saute Express” seasoned butters that I picked up recently when they cost next to nothing with a sale and coupon. The “savory” one with rosemary I think would be really good with this recipe. I’m gonna try it today.
I wondered about the butter in this recipe too. It’s probably meant to be divided, maybe two tables in the chicken mixture and the other two tablespoons for sealing the biscuits. I’d use a lot less though, maybe 1 tablespoon in the chicken mixture.
Gretchen says
The other 2 Tbsp of butter are to be melted and brushed on the top of the pockets when they are finished cooking. I hope that helps!
Kelly A. says
I am definitely putting this on this week’s meal plan. If everyone approves, I will plan on making lots more for the freezer. I think this is the type of recipe I am looking for, for something quick to pull out of the freezer!
Toni says
Oh goodness, I’m giggling as I read this. Why? Because I just got dinner in the oven and sat down to check emails, your site, etc. What do I find? I find my dinner in the oven, right here. Yep, we too have been making it for years (we call it “Tressie bites” in memory of my dh’s mom, who used to make these for us before she passed away.) Her recipe called for evaporated milk, but since it was such a small amount out of a whole can, I have since eliminated the milk and it tastes just fine. I also don’t use parsley in mine, and I mince the onion very fine, but otherwise our recipes are thes same. My children love them. We always have them with a side of fresh steamed broccoli and fresh fruit and yogurt.
Susan says
Toni, you got me thinking about actually planning a menu. We love spicy chicken tortilla soup that is made with evaporated milk and make it often. (no specific recipe — I just throw stuff in). I’m especially craving it now that fall has officially arrived here in my neck of the woods. I’m going to set aside a little of the evaporated milk for this chicken pocket/pillow/puffie recipe.
Bethany says
I’ve made something similar and add some veggies to the chicken mix! A frozen pea/carrot mix is easy and makes the filling go a little further with adding a bit of extra nutrition. Broccoli would be yummy too! 🙂
And along with everyone else, I’d love to have your biscuit dough recipe too. Hoping it’s bread machine friendly! 🙂
Gretchen says
I posted the biscuit recipe in a comment above. I hope that helps! 🙂
Victoria says
I am going to have to try these for my husband’s lunches. He hates sandwiches and loves to take leftovers instead but with 2 teenage boys leftovers are getting rare not matter how much I cook it seems.
Jen says
I’ve made something similar for a long time… delicious! 🙂 One question, the ingredients list says 4 Tb melted butter but you said only 2 Tb in the directions part…. just wondering if it was a typo or you used the other 2 Tb elsewhere.
Gretchen says
Ooops! I’m so glad you caught that mistake. We’ll have to fix that. Yes, you use the other 2 Tbsp on the top of the crescent rolls. Melt it and brush on top after they are finished cooking.
Denise M. says
I make these! We call them Chicken Puffs though. I use the cresents and sometimes biscuits. A Family Fave!
jane cate says
As others have said, could you please post the biscuit dough recipe?
Also – for a *total* newbie – how do you cook the chicken? Do you use chicken leftover from another meal (and does it taste dry in this recipe if you do?) Or do you cook it specifically for use in this meal? Do you season it while you cook it? I am trying to wrap my head around this – is it chicken breast baked in the oven, grilled, fried?? Hopefully this does not come across as sarcastic in any way, I am literally just so confused. Thanks in advance for any tips!
Tracy says
I’ve made something similar with crescent rolls and I’ve used all kinds of chicken. I’ll fix a whole bird in the crock pot while at work, then shred later for recipes like this. I’ve used left over baked chicken, too. Very good. I don’t think it tastes dried out at all. I’ve even used canned chicken, in a pinch!
Tracy says
and absolutley season while cooking!
jane cate says
Thank you Tracy! I am excited to try this recipe as it seems like a great weeknight go-to when we are short on time. I hope it turns out well!
Gretchen says
I posted the biscuit recipe above in a comment.
I usually just boil frozen chicken breasts in water with no seasoning. It takes about 30 minutes to cook them. Then I just chop them up into cubed pieces with my kitchen scissors.
Tracy says
I agree! Please link the biscuit recipe and let us know if you freeze before/after cooking. That’s always a question when you give freezer recipes… help!
Gretchen says
See my comment above for the biscuit recipe. 🙂 I usually freeze these before cooking them. Then I’ll pull them out the day I want to make them and let them thaw for a few hours before cooking. You can also probably microwave them straight from the freezer, but we prefer the crispy taste which is why I usually freeze them before cooking them.
Brenda says
We call these “Chicken Pillows” and usually make a chicken gravy to spoon over them.
Love that they are freezer friendly as well, I’m always looking for more freezer meals and hadn’t consider these before.
Kim says
I’m always looking for new freezer recipes!!
Erica @ Sort of Crunchy says
I will have to try these!
I love making freezer burritos and homemade chili for quick lunches for myself so these seem like they would be great for me.
Ana says
Can you please post the recipe for the dough?
Gretchen says
I just did. See my comment above.
Tammy Doiel says
I’ve made these for years! I have them on my blog too–and I put a link to homemade crescent dough that I have sometimes used. http://creativekkids.com/freezer-friday-chicken-crescent-bundles/
Katie says
Please post your buscuit dough recipe!!! These look super yummmmmmmmmmy! 🙂
Gretchen says
See my comment above. I posted my go-to recipe. 🙂
Chelsea says
These look really yummy! Have you ever tried different fillings?
Gretchen says
No, I’ve never tried different fillings but that’s a wonderful idea! Let me know if you try it.
Nancy says
I make these with crescent rolls in a glass baking dish – but before they are finished baking, I pour a jar of Heinz (or any brand) chicken gravy over the biscuits, cover with foil, and finish baking until it gravy is hot and bubbly. Bites dipped in gravy are so good!
MaryEllen@ImperfectHomemaker says
I make a recipe similar to this, but it has broccoli and shredded cheddar in it. My kids beg for it all the time, but I haven’t made it since I went gluten free. These pictures are making my mouth water, though, so I may have to come up with a gluten free version!
Alicia Bales says
you could use spelt flour instead of wheat flour. its around the same price if bought in the bulk section of your store. My fiance is gluten free too and we have basically just replaced the flour with anything that calls for flour 🙂 good luck
Jen says
Do you add anything else other than spelt? Like xanthum gum or cornstarch? Also, do you use the same amount of spelt as you would flour? Itd be awesome to have your recipe. I miss all the yummy food like I had before I had to go gluten free.
Julia says
Technically spelt is not gluten free. If you have a gluten intolerance, you should use flour that is certified gluten free.
Amanda says
MaryEllen@ImperfectHomemaker, what is your recipe? Not a meat-eater here, so curious about your broccoli cheddar version. Thank you.
Jen says
Would like to have the recipe for biscuit dough too! Sounds very simple to make. Thanks for posting. Hope to see a biscuit dough recipe on here soon that you used. 🙂
Gretchen says
See my comment above for recipe. 🙂
Charity says
Hooray! Gretchen’s recipes are back! I’ve really missed these posts, so I hope they continue to appear. 🙂 These look tummy, and quick. I look forward to trying them soon!
Heather says
Yum! I will try these for sure. 🙂 Thanks!
steph says
We call these chicken things in our house we eat them every Monday for dinner. The recipe I have has cream chx soup on side to dip them in .
Amy says
Do you freeze these before or after baking them? If after, I have the same question as others…what is the best way to reheat them? Looks delicious!
Tammy Doiel says
I freeze mine before baking them; although I have forgotten before. I think they get more dried out if you have to bake them twice. If frozen, thaw them in the refrigerator and bake as directed (or until heated through.)
Gretchen says
I usually freeze them before cooking them. Then I’ll pull them out the day I want to make them and let them thaw for a few hours before cooking.
Skilled S. says
Those look so delicious and easy to make! I love using crescent rolls for recipes, so I’ll definitely have to try this one out. Thanks for sharing:)
Chrissy says
We have been making these for years. I change the filling all the time (sometimes we make buffalo chicken style, southwest, etc). I like to finish off the pockets by brushing some butter and spreading bread crumbs on top. We like the extra “crunch.”
DJ says
Excellent ideas Chrissy, especially the “extra crunch”!
Jen says
Please post your biscuit recipe…I have been thinking it would be great to have a biscuit recipe! (We love biscuites and gravy for breakfast) 🙂
Gretchen says
See my comment above for the recipe. 🙂
Molly says
how long will they keep in the freezer? How do you reheat them, oven or microwave and for how long?
Gretchen says
They will keep up to a month in the freezer. I usually freeze them before cooking them. Then I’ll pull them out the day I want to make them and let them thaw for a few hours before cooking. You can also probably microwave them straight from the freezer, but we prefer the crispy taste which is why I usually freeze them before cooking them.
Kim M says
do you have a link to the recipe you use for your biscuit dough?
Heather says
Yes, you can’t post that you make your own biscuit dough and not post the recipe!
Christa says
Please share the biscuit recipe! 🙂
Liz says
Yes please, the biscuit dough recipe would be very helpful 🙂
Sarah says
Agree! Would love to have the biscuit recipe.
Elizabeth says
I use the MSM’s make-ahead butterhorn recipe for these and it works great! Just roll it out pretty thin so that the filling to bread ratio is right.
Gretchen says
See my comment above. 🙂
Jessica says
These are great! I would like to make it with my own dough but I worry about it being more crumbly than the Crescents…could you link to a recipe please?
Gretchen says
Here’s my go-to recipe for biscuits:
2 c flour
4 tsp baking powder
1 T sugar
3/4 tsp salt
1/4 c butter
1 c milk
Mix first 4 ingredients; cut in butter until mixture resembles crumbs. Stir in milk. Knead on floured surface 8-10 times. Roll to 3/4 inch thickness and cut into biscuits. Place on ungreased baking sheet. Bake at 450 degrees for 10-12 minutes or until lightly browned.
Angela says
Do you ever make this biscuit recipe with whole wheat flour? Do you think it would turn out well if I simply used 2 cups whole wheat instead of white? Thanks!
DJ says
Never made my own biscuits and this looks easy enough…Questions: All purpose or self rising flour? When cutting in butter, are you using a mixer or hand stirring?
Monica says
Thank you!! My family hates refrigerated biscuit/crescent rolls so I can’t wait to make this with your recipe!
Jen says
This looks just like a recipe that my mom used from a Freezer Cookbook – Once a Month Cooking I think!
Katie L says
How do these microwave out of the freezer? I’m trying to come up with make-ahead lunches for my husband.
Gretchen says
I usually freeze them before cooking and then let them thaw for a few hours before cooking them. I’m sure they would microwave just fine straight from the freezer, but just might not be as crispy as they are when baking.
Christina Smith says
Buy one of those microwave crisper trays and cook it on that. You can get one on Amazon or eBay for about $20-40 and it should cook out of the freezer just fine.
Luba says
Wow! Thanks for sharing such a delicious recipe.
Judy says
Do u freeze these already made in the crescent rolls unbaked or do u freeze just the filling
Jordan says
You can freeze them unbaked in the crescent rolls. I hope that helps! -Jordan, MSM Team