We grew up with these delicious Creamy Chicken and Bacon Pockets. Now we make them for our families, and they are still a hit with all of the cousins. We have fond memories of coming home from school and smelling these amazing pockets cooking in the oven. The crumbled bacon gives the pockets a kick of flavor that we love.
These were so good, especially hot out of the oven! And only 6 ingredients! This recipe has so many shortcuts that can make it even simpler to prepare. A few ways we simplified making creamy chicken and bacon pockets was by cooking the bacon in the oven. We will never going back to frying bacon on the stove top ever again! This was way too easy. Another shortcut was cooking the chicken. I had to run errands during the day, so I cooked my frozen chicken breasts in the slow cooker. It’s so easy, fill it up with enough water to cover the chicken and cooked on high for 3 hours. I came home and it was ready for me to shred.
Make this recipe in 4 easy steps
This recipe has a few simple steps you will want to follow. Mix the cream cheese, mozzarella cheese, chicken, bacon, and sun dried tomatoes together in a bowl until combined. Then set aside. Then lightly dust a work surface with flour. Roll out the crescent roll dough. With a pizza cutter, cut into 16 squares or rectangles.
Spoon about 2 teaspoons of the meat mixture onto the dough and fold over and seal the edges by pinching it with your fingers. Place on a baking sheet. Whisk together the egg and water and brush over the top of each pastry.
Bake in oven for about 15 minutes or until they are golden brown. And I forgot to add that they smell absolutely amazing!
We let them cool for a few minutes, and then dig in! They are so delicious and the kids like them. They are perfect for little hands to hold. You may want to make a double batch because we polished these off in no time at all. These creamy chicken and bacon pockets are the perfect dinner to take to a friend. They get rave reviews.
Here are more delicious recipes using shredded chicken:
1 (8 ounce) package chive and onion flavored cream cheese
1/2 cup shredded mozzarella cheese
3 boneless skinless chicken breasts (cooked and shredded)
6 bacon strips (cooked and crumbled)
3 Tablespoons sun dried tomatoes (chopped)
1 (8 ounce) package crescent roll dough
1 Tablespoon water
Preheat oven to 375 degrees.
Warm cream cheese in the microwave for 20-30 seconds to soften. Place in a mixing bowl with mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir to combine and set aside.
Lightly dust a work surface with flour and roll out crescent dough. Cut into 16 squares.
Place about 2 teaspoons of cream cheese mixture onto each square.
Press edges together until sealed.
After stuffing and folding each pastry, place on a baking sheet. Whisk egg and water together and brush over the top of each pastry.
Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving.
To make this into a freezer meal - follow directions through egg wash. Place baking sheet in the freezer. When pastries are solid to the touch, transfer to an airtight container and store in the freezer. When ready to bake, place frozen pastries directly on a baking sheet in preheated 400 degree oven and bake for 15-20 minutes or until puffed and golden.