Cheesy Ranch Chicken Pockets

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These cheesy ranch chicken pockets are a fun variation of one of my favorite dishes while growing up. My mom would make a cream cheese and chicken filling wrapped in refrigerated crescent dough.

The crescent dough would then get a coating of breadcrumbs. These chicken pillows would then be served with a creamy sauce. Now this variation has no sauce but it is not missed at all. Mainly because the filling for these cheesy ranch chicken pockets includes cheesy goodness.

Cheesy Ranch Chicken Pockets |

The filling for these pockets combines chicken, cream cheese, dry ranch dressing mix, cheddar cheese, mozzarella cheese, salt, and pepper. Then this is wrapped in the crescent dough. The way I folded the dough around the filling is different from my chicken pillows. This way my family can tell a difference between the two when I serve them.

Cheesy Ranch Chicken Pockets |

These pockets also get brushed butter followed with a sprinkling of bread crumbs. However, with this version I used the Italian seasoned bread crumbs. These are a fun variation to serve up. I really love the combination of the cheddar and mozzarella cheese paired with the ranch dressing mix. So delicious!

Cheesy Ranch Chicken Pockets |

Here is what you need to make the
Cheesy Chicken Ranch Pockets

Cheesy Ranch Chicken Pockets |

Cheesy Ranch Chicken Pockets

Real Mom Kitchen

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 8 servings
Calories 569 kcal


  • 1 pkg (8 oz) cream cheese, softened
  • 2 pkgs pkgs crescent roll dough
  • 2 cups shredded cooked chicken breasts
  • 1 ½ cup shredded cheddar cheese
  • 1 cup mozzarella cheese
  • 2 Tbsp dry ranch dressing mix
  • ¼ tsp pepper
  • 4 Tbsp melted butter
  • Italian bread crumbs


  • Preheat oven to 350 degrees.
  • In large bowl, mix together cream cheese, chicken, cheddar cheese, mozzarella cheese, ranch dressing mix, and pepper. Stir in chicken and set aside.
  • Make 4 rectangles of dough from each roll of crescent rolls. Please the perforations in each rectangle to seal the pieces together. Divide the mixture evenly between the 8 rectangles placing it in the center of each rectangle. Then pull the 4 corners of each rectangle of dough to top and pinch points together.  Then press the seams together creating a little crescent pyramid.
  • Place on a baking sheet. Brush the top of each pyramid with melted butter followed with a sprinkling of bread crumbs.
  • Bake at 350 degrees for 20-25 minutes until golden brown. Serves 8.


Serving: 1 serving | Calories: 569kcal | Carbohydrates: 30g | Protein: 23g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 1168mg | Potassium: 156mg | Fiber: 0.02g | Sugar: 8g | Vitamin A: 870IU | Calcium: 255mg | Iron: 1mg
Tried this recipe?Let us know how it was!

This recipe is adapted from Jenna Blogs.

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