Creamy Chicken Pockets

The other day, Paul said to me, "do you know how to cook anything but sweets?"

Rude!

Little does he know, it's a genetic disorder. My grandmother's mother who I mentioned here was always baking sweets. Her cookbook was 90% desserts. And she lived to be in her eighties! So ha!

Anyway, believe it or not, I do know how to cook main dishes and not just desserts.

Creamy Chicken Pockets

(adapted from this recipe but mine is better)

Ingredients:

1/2 c cooked shredded chicken

1/2 c cream cheese

1 T melted butter

1 T milk

dash of salt

dash of pepper

dash of onion powder

dash of garlic powder

1/4 c finely shredded carrots (optional)

1/4 c peas (optional)

1 can buttery flaky Pillsbury crescent rolls

Preheat oven to 350 degrees. Whip together cream cheese, melted butter, milk, and seasonings. Stir in shredded chicken. Open can of crescent rolls and try not to get popped in the face like I did. Unroll triangles, and put a dollop (about half a spoonful or so) of the chicken mixture into each triangle. Fold the three edges together and pinch to make sure they're sealed. Bake at 350 degrees for 10-14 minutes or until golden brown.

So I got this recipe from allrecipes and it looked much too complicated for my taste. So I dumbed it down a bit. I only ended up using 1/2 cup of shredded cooked chicken in the actual recipe and I still had leftovers that wouldn't fit in my bulging crescent roll dough. I froze the rest of the shredded chicken so making this next time will be even easier.

This recipe was the perfect size for two and a half people. It's even good for single people because storing leftovers in the fridge in foil would be super easy.

Total cost of meal:

$3.80

Take that, Paul Phillips! You're fired.

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