We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Good Chicken

Honey-Mustard Chicken Pockets How-To

Looking for a quick and easy chicken dinner? This is a go-to weeknight pleaser.

  • Save
  • Pinterest
  • Facebook
  • Email

We’ve all been there. It’s 4 p.m. and you’re finally thinking about dinner. It’s been a busy day full of work, car pool, school and any number of other chores throughout the day. The last thing you want is a fussy dinner full of prep and a sink full of dishes. Don’t you worry, this recipe whips up quick and your whole family will LOVE it.

Most of the ingredients for these Honey-Mustard Chicken Pockets may already be in your fridge, freezer and pantry.

And it only takes ten minutes to put together. Here’s how. 

Preheat oven to 350˚F. 

Before you mix your ingredients together, you’ll need to remove the excess liquid from the spinach. Here’s a quick way to do that. 

Layer two or three paper towels, place thawed spinach in the center of the towels and gather up the four corners. Twist the paper towels and gently twist over a bowl or the sink to wring out the excess liquid. Now your spinach is ready. 

In a large bowl combine chicken, ham, spinach, cheese, sour cream and honey mustard dressing. Mix the ingredients well and season with salt and pepper to taste. 

On a clean surface, unroll the crescent dough.

Fill them with one large spoonful of the chicken mixture.
Fold the crescent into a pocket by following these easy steps.
Place the crescent so that the long side is on top and the point of the triangle is pointing to you. Fold the short side of the triangle over to the center. Then fold the long side over. You will have a bit of a tail at this point.
Pinch the top closed. Fold up the bottom and then pinch the bottom of the pocket closed as well. Fold the tail over and you have a nice-looking, stylish pocket.
Repeat with remaining crescents.
Place on a parchment-lined baking sheet and bake for 12-15 minutes until lightly browned. Remove from oven and let cool for a few minutes. Serve them nice and warm with a side salad.
Heather Thoming

About Heather Thoming from WhipperBerry

As a self-taught photographer and home cook, Heather is passionate about creating recipes for family and friends, finding crafty DIY projects and inventing fun activities that bring the family closer together.

Comments + Recipe Twists