Easy Chicken Cordon Bleu Pockets

Total Time
Prep 15 mins
Cook 20 mins

I love this simple and delicious way to serve one of my favorite chicken dishes.

Ingredients Nutrition

  • 2 (8 ounce) cans refrigerated reduced-fat crescent rolls
  • 1 12 cups cooked chicken, chopped
  • 1 12 cups ham, chopped
  • 1 cup swiss cheese, grated
  • 1 egg, beaten


  1. Heat oven to 350°.
  2. Combine chicken, ham and cheese in a bowl.
  3. Separate dough into 8 rectangles; firmly press perforations to seal well.
  4. Evenly divide mixture between rectangles. Pull up corners of rectangles to center and twist.
  5. Pinch edges to seal & place on a cookie sheet lined with foil (for easy clean up) and sprayed with olive oil spray.
  6. Brush pockets with egg & bake for about 20 minutes or until golden brown.


Most Helpful

I have been for years making this recipes cousin #50767 the Cream Cheese Chicken Pocket. Why in all these years I did not think of making variations of Hot Pockets, I do not know. This is so yummy; my imagination is running wild with other combination s. . . Thank you for sharing this fun recipe.

LB in Middle Georgia February 19, 2009

I had some left over chicken I wanted to use up. This recipe did the trick and was awesome! I added some sauteed baby bellas. Next time I would put a little seasoning salt on the mushrooms after I cook them. Very good! Thank you for posting!

Tolu Girl December 03, 2008

Super!! The kids loved them and they were perfect for the lunch boxes. I used leftover ham and chicken and added extra cheddar with the swiss cheese. I still need to work on my folding technique but even though they did not look pretty they sure tasted awesome. This recipe will be used often in our house.

Kitchen-Dunce March 17, 2011

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