Food | Snacks | Main Course

Pizza Pockets Has Had Their Time! Now It's Time for Creamy Chicken Bombs!

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Pizza pockets were all the rage when I was growing up and I think they still are, but I was tired of eating the same old pizza this and pizza that flavors. Time for a change!

Chicken pot pie on the go was my inspiration and as luck would have it, it’s delicious! Creamy chicken and fresh green onions wrapped in flaky crescent dough is a match made in heaven!


  • 2 cans crescent roll dough
  • 2 cans condensed cream of chicken soup
  • 8 ounces cream cheese, softened
  • 2 -3 cups cooked chicken, shredded
  • 1 package Italian dressing mix
  • 2-3 green onions, chopped


  1. Preheat oven to 375 degrees. Prepare a large baking sheet with parchment paper.
  2. In a medium pot on medium heat, mix together cream cheese, condensed soup, and Italian dressing mix.
  3. In a large bowl, pour in most of the cream cheese mixture, reserving a small amount to pour on top after baking.
  4. Add the chicken and green onions to the bowl and mix until well-combined, then set aside.
  5. Roll out the crescent dough, then scoop some of the chicken mixture into each segment, rolling up tightly so there are no open seams. Repeat with remaining crescent dough segments.
  6. Bake for 9-12 minutes, or until dough is cooked through and golden brown.
  7. Drizzle on the remaining gravy and serve warm.