A delightful fusion of Thai-inspired flavors wrapped in golden crescent dough.
Preheat your oven to 375°F and prepare a baking sheet with nonstick spray.
Ensure the oven is fully preheated for even baking.
In a mixing bowl, combine the yogurt, peanut butter, curry powder, ginger, garlic powder, and soy sauce until smooth.
Use a whisk for a smoother mixture.
Add the shredded chicken, carrots, and cheese to the mixture and stir until evenly combined.
Ensure the chicken is well shredded for easier mixing.
Unroll the crescent dough and separate it into rectangles, pressing the perforations to seal.
Use a rolling pin to ensure the dough is evenly flattened.
Place a portion of the chicken mixture onto each dough rectangle, then fold the corners over the filling and seal the edges.
Pinch the edges tightly to prevent filling from leaking.
Bake the pockets in the preheated oven for 15-20 minutes or until golden brown.
Check halfway through baking to ensure even browning.
While the pockets bake, heat the mango chutney in a small saucepan over low heat, stirring occasionally.
Add a splash of water if the chutney is too thick.
Serve the baked pockets warm with the heated chutney on the side.
Garnish with fresh cilantro for added flavor.
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