Chicken and Brie Pockets

Back in college, I had this really good friend named Erika. She lived in a house in Dover, NH with her fiance Deacon, and every once in a while we would have a girls’ night and have dinner there. First of all, her fiance was a FANTASTIC cook, so going over there was always a treat. Not to mention, Erika and Deacon were one of the most fun and personable couples that I have ever known! I haven’t seen them in years, but still think about them all the time.

The other day I was reminiscing about this one meal that she used to make. It was a mixture of chicken and brie in some sort of pocket. I have been craving these ever since and I decided to try to recreate hers, and deliciousness followed! It is the perfect recipe; it’s simple and quick, can be used for an appetizer or full meal, and can be tailored to anyone’s tastes. Perfection!

Chicken and Brie Pockets

Ingredients:

uncooked crescent rolls or some sort of pizza dough

shredded or cut chicken,  marinated or spiced (to add flavor)

roasted garlic

brie cheese (I used a Buttermilk Brie from Cherry Grove Farm)

Directions:

1. Preheat the oven to 400 degrees.

2. Cook the chicken and then cut it with kitchen shears or shred it. I usually sauté mine in a pan with a lid in the spice/marinade to cook it.

3. Lay out the crescent rolls on a cookie sheet.

4. Cut the brie cheese into small cubes.

5. In each crescent roll or square of pizza dough, place 1 1/2 Tbsp of shredded chicken, 3 roasted cloves of garlic and 4-5 small pieces of cubed brie cheese.

5. Roll up the crescent roll or pizza dough to form a pocket, enclosing the ingredients.

6. Bake for 12-14 minutes until the top of the pocket is golden brown. Remember, the ingredients are all cooked, so it’s just about cooking the dough and melting the cheese at this point :-)

7. Serve and ENJOY!

*One variation is to include a small amount of the marinade used for the chicken inside of the pocket or to top with a glaze for a juicier pocket.

 

About Lauryn Blakesley


A woman out to explore, celebrate, and enjoy everything that my community and living locally has to offer. Blessed with three beautiful children and an incredible husband, our family embraces adventure while dreaming of what is to come. Lover of knitting, running (although mostly after little ones right now), the color orange, fun accessories, fall, tea, and a clean kitchen floor. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.

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Comments

  1. Mmmmm roasted garlic too…yum!
    Colleen (Souffle Bombay) recently posted…Roasted Cauliflower and Cheddar SoupMy Profile

  2. These looks so delicious! Maybe for a grown up party, because my kids don’t do dairy or gluten…but we do!!
    Gina B recently posted…“First Flush” Party!My Profile

  3. Dang these look good!!!
    Noelle (@singerinkitchen) recently posted…{Product Review} Flower Child™ Non-Skid PlateMy Profile

  4. These look and sound awesome. I am not a great cook but I pinned these and hopefully if I beg Melinda she will make these for me. Thanks for sharing.
    Rob recently posted…We Are Using Windows 8 – ReviewMy Profile

  5. Yes! A way to use the Immaculate Baking Company nut free crescent rolls!
    Becky recently posted…Natural Resources Defense Council & Larry JacobsMy Profile

Trackbacks

  1. […] it flowers so I am thinking it would be perfect to use in an appetizer. I am hoping to try these Chicken and Brie Pockets but with adding basil and maybe some fresh tomato in them. […]

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