Chicken and Broccoli Pockets

I just love these Chicken and Broccoli Pockets and have been making them for years.  I’m not sure where I first found the recipe.  Probably in one of those Pillsbury cookbooks that you find in the checkout aisle.  (I love those little cookbooks!)  I’ve lost the actual recipe and just whip these up without measuring anything, adding more or less of what I want or have in the fridge.  They are easy and delicious!

Chicken and Broccoli Pockets
* Cresent rolls
* 2 cups cooked, shredded chicken
* 2 cups steamed broccoli
* 4 ounces cream cheese, softened
* 1/2 cup sour cream
* 1/4 to 1/2 cup ranch dressing- depending on how creamy you want the mixture to be
* salt and pepper to taste
Mix the cream cheese, ranch dressing and sour cream together until smooth.  Add the chicken and broccoli and mix well.  Add salt and pepper.
Lay out your Cresent rolls and pinch together the sides of 2 rolls to make a rectangle.  Plop a good amount of filling in the middle of the dough.
Fold the sides over and pinch to seal.
Bake according to the Cresent roll package
Easy and so darn good!
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  1. Hope you are having a great weekend and thank you so much for sharing this awesome recipe with Full Plate Thursday.
    Hope to see you soon!
    Miz Helen

  2. These look delicious Erin. I will have to try these out soon!

    I’m hosting a giveaway on blog and would love for you to participate –

  3. What a delicious looking lunch. I am also a sucker for the little cookbooks at the checkout. Such a guilty little pleasure!
    Some of my favorite recipes come from those little cookbooks.

  4. I love how easy this is! I have a package of fillo pastry and I think it just would work. 🙂

  5. I wonder if I could prepare these, freeze and then bake when I want them? Kinda like hot pockets but homemade