Dinner

Chicken Pot Pockets is for Dinner.

Chicken Pot Pockets takes 45 minutes to prepare.

Chicken Pot Pockets takes 15 minutes to cook.

Chicken Pot Pockets makes 9 servings.

The ingredients for Chicken Pot Pockets are:

1 pound Boneless Skinless Chicken Breasts (Tyson)
1 TBsp Diced Pimentos (from jar)
1 8-oz pkg Cream Cheese (Philly 1/3 less fat)
1 TBsp dried chives
1 TBsp milk (1%)
2 TBsp Butter or Margarine (Country Crock Light)
Dash Salt
Dash Pepper
Dash Garlic Salt
2 Chicken Buillons
2 Cans of Crescent Rolls (Pillsbury Reduced Fat)
1/4 Cup Italian Bread Crumbs
2 TBsp Grated Parmesan Cheese
1 spray Pam Cooking Spray

Here is how you make Chicken Pot Pockets:

- Cut raw chicken into smaller pieces and boil with Chicken Buillons until completely cooked. (About 20-30 minutes, depending on how small you cut the chicken.) Drain.- Heat oven to 350 Degrees.- Combine Cream Cheese, Pimentos, Chives, ONE TBsp Butter, Milk, Salt, Pepper and Garlic Salt in a medium bowl. - Shred the chicken. Add chicken to the Cream Cheese Mixture.- Unroll Crescent Rolls onto a flat surface. One tube will give you 4 squares. (2 triangles make a square) Press together perforated part along the diagonal of each square so the filling will stay inside the pocket.- Scoop the chicken mixture into the center of the Crescent Roll Squares and fold the edges over so they overlap and there are no gaps or spaces where you can see the filling. Don't overstuff the pockets. I was able to fill 8 pockets and had one serving left over to use for a cold sandwich for lunch.- Heat the second TBsp of Butter in the microwave until melted. - Place the pockets on a cookie sheet that has been sprayed with cooking spray.- Brush each pocket with butter and sprinkle Italian Bread Crumbs and Parmesan cheese on top.- Bake for around 15 minutes, checking often after 10 minutes. Rotate the pan if necessary to ensure the pockets brown evenly. Pockets are done when golden brown and no longer doughy. - Recommendation - Serve with Chick Pot Pockets Cheese Sauce recipe and Broccoli. Yummy!Makes 9 servings.Serving Size: 9 servings (8 pockets and one extra serving for a sandwich)Number of Servings: 9Recipe submitted by SparkPeople user SASWOPE.

The nutritional information for Chicken Pot Pockets is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 159.7

• Total Fat: 8.2 g
• Cholesterol: 43.5 mg
• Sodium: 543.3 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 0.0 g
• Protein: 13.6 g