Frugal Friday: Chicken Pockets with Pillsbury Crescent Rolls
These Chicken Pockets are the perfect “lazy” dinner. They come out to just $1.63/serving, making them the perfect budget meal too. I like to pair these with fresh arugula drizzled with lemon juice, olive oil, and salt for a quick and easy weeknight dinner.
These Creamy Chicken Pockets pair perfectly with Sautéed Okra too if you are looking for a side that’ll take you under 10 minutes to prepare!
The Budget Breakdown
If you’re interested, here is the breakdown for these chicken pockets:
I used frozen chicken that I got for $11.11 for 48oz ($0.23 /oz) This recipe calls for 8 oz, bringing my total to just $1.84 for the chicken. You can double this for more protein, you will just need to add 1/4 cup of chicken broth to the mixture to accommodate the texture.
1 Pillsbury Crescent Roll Cans – Total of $6.68 for 16 rolls.
16oz Cream Cheese – $4.50
Total Cost- $13.02 ÷ 8 = ~$1.63/Serving (2 Chicken Pockets)
I use salt, pepper, and freeze dried chives to season the filling, but you can use whatever you already have on hand. Red pepper flakes are so good in the recipe too!
I have a pretty big family, so this is technically a double batch of the recipe. You can cut this recipe in half if you have fewer people to feed. These save so well in the freezer though and make the perfect lunch paired with some fruit or a salad!
Pillsbury Creamy Chicken Pockets Ingredients
- 8 oz Chicken Breast
- 16 oz Cream Cheese
- 2 Can Pillsbury Crescent Rolls
- Freeze Dried Chives
- Salt
- Pepper
How to make Chicken Pockets
- Start by boiling your chicken. Chop the cooked chicken and set aside.
2. In a mixer, combine the cream cheese, chicken, salt, pepper, and chives (or whatever seasonings you already have on hand) Mix on high until well combined and chicken is shredded. You can also use a fork to shred the chicken and then mix all of the other ingredients well by hand.
3. Fill the Pillsbury Crescent rolls with the mixture and bake at 350 until golden brown (about 15 minutes). Enjoy these chicken pockets warm or save in an airtight container in the freezer and reheat before serving.
Creamy Pillsbury Chicken Packets
Course: DinnerDifficulty: Easy8
servings10
minutesKeep the screen of your device on
Ingredients
16 oz 16 Cream Cheese
2 Cans 2 Pillsbury Crescent Rolls (16 Rolls Total)
8 oz 8 Chicken Breast
Seasoning of your choice (I use salt, pepper, and dry chives)
Directions
- Start by boiling your chicken. Chop the cooked chicken and set aside.
- In a mixer, combine the cream cheese, chicken, salt, pepper, and chives. Mix on high until well combined and chicken is shredded.
- Fill the Pillsbury Crescent rolls with the mixture and bake at 350 until golden brown (about 15 minutes). Enjoy these chicken pockets warm or save in an airtight container in the freezer and reheat before serving.
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Serving Ideas
For lunch, I like to pair these Chicken Pockets with a spinach salad with strawberries, or an apple if I am on the go.
For dinner, my favorite way to serve these is with a simple, fresh arugula salad.
My Favorite Frugal Shopping Tips
Compare prices by looking at the price per oz instead the total price when cooking for multiple people.
Opt for house brand items vs the name brand. These are usually almost identical and will most definitely save you some $$$
Avoid “convenience” packed items. These are usually pre-cut fruits or veggies, or pre-cooked meats that can end up bring priced 5-10x the amount of the actual food itself. Try to prep all of your foods at home.
PLAN. The best way to save money at the grocery store is to plan ahead. Start by planning your meals and go in with a shopping list. Don’t buy anything that isn’t already on that list.
Cook as much of your food from scratch as you can.
