Chicken & Dumpling Pocket Casserole

This has been a week full of testing recipes I found on Pinterest.  Earlier this week I tried Pilsbury Garlic Butter Crescent Rolls in a pizza bite recipe.  I bought the same flavor for this test recipe.  The pockets have a bit of a crunch where they are browned, but a chewy dumpling-like texture where they cooked in the soup mixture.  Inside is almost like a pot pie, minus the vegetables.  Here is what I did:


Ingredients


Soup mixture

• 1 can cream of chicken soup
• 1/2 c shredded cheese
• 1/2 c milk

Filling

• 2 c shredded chicken
• 4 oz cream cheese, softened
• 3 Tbsp butter, softened
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1 tsp onion salt
• salt and pepper to taste
• 2 tsp parsley flakes
• 1/2 tsp garlic salt
• 2 tsp milk
• 1/2 c shredded cheese

Beat cream cheese and butter until smooth.  Add all herbs and spices and beat.  Add milk, using more or less depending on consistency.  You want it to be thick enough to spoon, but not thing enough to be drippy.

Add cream mixture to prepared chicken and add shredded cheese.  Mix well, and set aside.  Prepare soup mixture with ingredients listed.  It does not need to be heated, just mixed well. 

Roll out dough, pressing together the seams of 2 triangles to form a square.  Top each square with a heaping spoonful of chicken mixture.

Fold dough over mixture, then turn over and press down slightly to  form the pockets.

Spray 13x9 casserole dish with nonstick cooking spray.  Pour half of the soup mixture into the dish.

Place pockets in pairs into the dish.  Pour remaining soup mixture over pockets.

Bake at 350 degrees for about half an hour.  If desired, during the last 10 minutes of cooking, sprinkle 3 Tbsp of Italian seasoned breadcrumbs over pockets for a bit of a crunch.

These turned out to be very flavorful since I used the garlic rolls.  I think they would have been better with just regular crescents.  The filling packs a lot of creamy flavorful punch in a small bite.  The kids weren't very much into this dish, but they have never been fans of pot pie or dumplings.  This recipe is a combination of the two.  But for those of us with a taste for more than ketchup covered fried foods, these are a very comforting cold weather meal.  Enjoy!

Stephee