Creamy Chicken and Bacon Pockets Recipe

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Published: November 3, 2020Updated: July 26, 2022Author: Steph Loaiza
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We grew up with these delicious Creamy Chicken and Bacon Pockets. 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.
Creamy Chicken and Bacon Pockets Recipe

Our Creamy Chicken and Bacon Pockets are so good, especially hot out of the oven. Plus, they’re only 6 ingredients!

This recipe has so many shortcuts that can make it even simpler to prepare.

A few recipe shortcuts for these Chicken and Bacon Pockets:

  1. Cook the bacon in the oven. We will never going back to frying bacon on the stove top ever again! This was way too easy.
  2. How you cook your 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.
Ingredients for this recipe: mozzarella cheese, cream cheese, cooked chicken, bacon bits, sun dried tomatoes, and crescent rolls

Make these kid-friendly chicken and bacon pockets in just a few easy steps

This recipe has a few simple steps you will want to follow.

First, mix the cream cheese, mozzarella cheese, chicken, bacon, and sun dried tomatoes together in a bowl until combined. Then set aside.

Lightly dust a work surface with flour. Roll out the crescent roll dough. With a pizza cutter, cut into 16 squares or rectangles.

Crescent rolls rolled out on the counter and cut into 16 squares

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.

Cream cheese mixture on a crescent roll square

Bake in oven for about 15 minutes or until they are golden brown. And I forgot to add that they smell absolutely amazing!

baked chicken and bacon pockets, fresh out of the oven

We let them cool for a few minutes, and then dig in! These chicken and bacon pockets are so delicious and the kids LOVE 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.

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Showing the gooey insides of the chicken and bacon pockets after they've been cooked.

Here are more delicious recipes using shredded chicken:

Healthy Buffalo Chicken Tostadas
Slow Cooker Shredded Mexican Chicken
BBQ Chicken Burritos
Skillet Chicken Pot Pie
Baked Chicken Flautas

Serves: 8

Creamy Chicken and Bacon Pockets Recipe

We grew up with these delicious Creamy Chicken and Bacon Pockets and now we make them for our families all the time!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Print Pin

Ingredients

  • 1 8 ounce package chive and onion flavored cream cheese
  • ½ cup Mozzarella cheese shredded
  • 3 boneless, skinless chicken breasts cooked and shredded
  • 6 strips bacon cooked and crumbled
  • 3 Tablespoons sun dried tomatoes chopped
  • 1 8 ounce package crescent roll dough
  • 1 egg
  • 1 Tablespoons water

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 89 kcal · Carbohydrates: 1 g · Protein: 12 g · Fat: 4 g · Saturated Fat: 2 g · Cholesterol: 54 mg · Sodium: 108 mg · Potassium: 234 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 106 IU · Vitamin C: 1 mg · Calcium: 43 mg · Iron: 1 mg

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Pastry Brush

Recipe Details

Course: Main Course
Cuisine: American
Author: Steph Loaiza

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  1. Holly says:
    April 14, 2012
    OMGoodness!!! This sounds sooo good! I love anything with sun dried tomatoes. I think I'm making it tonight!
  2. Holly says:
    April 14, 2012
    OMGoodness! This sounds absolutely wonderful! I love anything with sun dried tomatoes. I am definitely going to the store in a few and making this tonight! :) I love your site!
  3. Cherrye says:
    May 2, 2012
    this seems like a silly question but trying to figure out do you mean roll out as in flatten with a rolling pin, or just unroll from the tube? also, i can't believe i've never thought to cook my chicken in the crockpot with water like that so i could cook it while i was gone! talk about a light bulb moment :-)
  4. Six Sisters says:
    May 8, 2012
    Hi Cherrye!

    That isn't a silly question at all. Take the crescent dough out of the tube and then roll it out evenly with a rolling pin. Hope you like it!
  5. Kimberley Hurst says:
    April 7, 2019
    Hi all, My daughter did cooking at school recently and the recipe called for Mozzarella Cheese but she has found out that it doesn't agree with her, so for this recipe what could I substitute it with?
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