Chicken in Pastry #2

These chicken pastry pockets are a clever way to turn leftover cooked chicken into something that feels like a brand new meal. Chopped chicken gets tossed with rice, sauteed shallots, garlic, parsley, and thyme, then wrapped in store-bought crescent roll dough and baked until golden and flaky.

The trick is sealing the perforated lines in the crescent dough so each piece forms a solid square. Press them firmly with your fingers or roll gently with a pin. Any gaps and the filling leaks out during baking.

Fold each square into a triangle around the filling and pinch the edges tight. Fifteen minutes in the oven and you’ve got hot, portable pockets with a buttery crust.

Pro Tips

• Chop the chicken into small, uniform pieces. Large chunks tear through the thin dough when you fold it.
• Cook the shallots and garlic just until tender, not browned. Burnt garlic turns bitter and ruins the mild flavor of the filling.
• Don’t overfill the squares. A generous but manageable portion seals better and bakes more evenly.
• Seal edges with a fork press for a tighter closure and a decorative ridged edge.

Variations

• Add 2 tablespoons of cream cheese to the warm filling for a richer, creamier pocket.
• Stir in ¼ cup diced roasted red peppers for color and sweetness.
• Use puff pastry sheets instead of crescent rolls for an even flakier, more elevated version.