Chicken Pockets - Reinvented

I posted this recipe for Chicken Pockets a few years ago.  While good, I've come to learn that there are many variations of Chicken Pockets.   A woman at our church made us these ones to thank Alex for doing some electrical work in her home.  We had my father-in-law visiting at the time for the holidays, and it was so nice to have a meal already prepared for company.  We loved them, and try as I might, I have yet to make them taste just like hers.  However, this version is fairly close and delicious nonetheless. 

 

Chicken Pockets

Adapted from this recipe at Seeded at the Table

Ingredients:

• 1 tbsp olive oil
• 1/2 cup minced onion
• 2 cloves garlic, minced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons butter, softened
• 5 ounces cream cheese, softened
• 1/4 teaspoon seasoned salt
• 2 tablespoons milk 
• 2 cups shredded chicken breast 
• Bread dough (I use this recipe, only changing the flour proportions to 1/2 wheat flour); or use   refrigerated crescent rolls
• 1 tablespoon butter, melted
• 1/4 cup Italian seasoned bread crumbs, optional

Directions:

1. Preheat oven to 375 degrees F.
2. Heat the olive oil in a small skillet over medium heat. Cook the onions and garlic until translucent.
3. Meanwhile, in a medium bowl, beat the cream cheese and 2 tablespoons softened butter until smooth. Stir in the cooked chicken, onions and garlic. Add the salts, pepper and milk. Mix well.
4. Roll out your dough, and cut into 8 equal squares. Dollop a spoonful of filling into the center of each square and fold the corners over to seal. Press and seal firmly with a fork. Place on ungreased baking sheet or stone and repeat with the remaining dough and filling. Brush the tops with the melted butter and sprinkle with the bread crumbs (optional).  Make slits to vent.
5. Bake for 12-15 minutes minutes, or until golden brown.