“Thai” a chicken sandwich up with easy crescent rolls! Heated chutney finishes off the sandwiches.

These are great! Definitely use the hot pepper jack cheese. I thought the amount of curry pwd was just right, but you may want to start w/ 1 tsp and more to taste. Yummy hot or cold. This is a pillsbury bakeoff recipe from a few yrs ago – the ‘potsticker’ title was just meant as a play on words.


  • prep time 15 min
  • total time 35 min
  • ingredients 11
  • servings 4


2 tablespoons plain yogurt or sour cream

1 tablespoon peanut butter

2 teaspoons curry powder

1 teaspoon ground ginger

1/2 teaspoon garlic powder

1 1/2 teaspoons soy sauce

1 cup frozen chopped cooked chicken breast, thawed

1 1/2 cups shredded carrots (from 10-oz bag)

1 cup shredded hot pepper Monterey Jack cheese (4 oz)

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/2 cup mango chutney



1 Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, mix yogurt, peanut butter, curry powder, ginger, garlic powder and soy sauce. Add chicken, carrots and cheese; mix well.


2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Place on cookie sheet. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Place on cookie sheet.


3 Press each rectangle to form 5-inch square. Spoon chicken mixture onto squares. Bring 4 corners of each dough square up over filling; press edges to seal.


4 Bake 15 to 20 minutes or until golden brown.


5 Meanwhile, in 1-quart saucepan, heat chutney over low heat until hot, stirring occasionally. Serve chutney with sandwiches.