Guys, I have a serious problem with chicken.
I am obsessed. My husband has started doing that thing where he nonchalantly wonders aloud whether or not he’ll ever see a piece of red meat in his sad little life. Would I mind picking him up some iron supplements, he asks. He’s feeling a little low. Hey, by the way, red meat is full of iron, he notes.
He’s a total drama queen.
Whatever. I have about 83 bags of frozen, shredded chicken in my freezer and it’s so simple that I can’t not use it every chance I get.
Cook meat for dinner tonight? How dare you suggest such a thing when I have a freezer full of chicken!
Luckily for the family, I’m pretty creative at coming up with new ways to use chicken. These Chicken and Bacon Pockets are outrageously good. I’ve been on a total cream cheese kick lately, so these made me happy. Of course, the bacon and cheddar didn’t hurt either. Oh, and did I mention how crunchy the outsides of these biscuit pockets get from the cracker crumbs? But the inside stays all nice and fluffy! These little chicken pockets are magic, you guys.
Chicken and Bacon Pockets
Ingredients
- 1 1/2 cups cooked shredded chicken
- 4 slices bacon cooked and crumbled
- 8 ounces cream cheese
- 2 tablespoons sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tube refrigerated Grand's Biscuits
- 1 sleeve Ritz crackers finely crushed
- 1 large egg
- 1 tablespoon water
- 10 ounces cream of chicken soup 1 can
- 1/2 cup grated cheddar cheese
- 1/4 cup milk
Instructions
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
- In a medium sauce pan over medium heat, add the chicken, bacon, cream cheese, sour cream, and all the spices. Stir often while the cream cheese melts and coat the chicken with the mixture.
- Remove the 8 biscuits from the tube and flatten them between the palms of your hands. Stretch them to around 5 inches around.
- Spoon as much of the chicken mixture as will fit into the center of each biscuit. Fold the dough up to create a half circle and pinch the seams closed tightly.
- Place the cracker crumbs in a shallow dish.
- Whisk together the egg and water in a second shallow dish.
- Dip each of the biscuits into the egg and then the crackers to coat. Place on the baking sheet.
- Bake for 15 minutes or until golden brown and cooked through.
- While the biscuits are cooking, heat the soup, cheese, and milk in a medium saucepan over medium heat until the cheese has melted and the mixture is smooth.
- Spoon the sauce over the biscuits before serving.
Nutrition Information:
Rachel Cooks says
Magic is right! These look amazing!
Belinda @themoonblushbaker says
These bring back childhood memories. Chicken and bacon who can complain? (besides the red meat eater of course). I love the coating, I am going to try this with corn chips!
Tieghan says
Wow!! Amazing! Total magic!
Faith @ Pixie Dust Kitchen says
Those look fantastic! I wish my mom could have read this when I was growing up because we were constantly eating the same 5 chicken recipes!
Ruthy @ omeletta says
Bacon AND cream cheese AND pulled chicken? Perfect. How can you even think about red meat at a time like this? 🙂
Dorothy @ Crazy for Crust says
Why are you not here to make dinner for me tonight???? These are my new favorite things ever!
Aimee @ ShugarySweets says
Oh my gosh I want these! Husbands and their red meat…why? there’s bacon in there!
shelly (cookies and cups) says
I need to try these for sure! Red Neat is over rated, anyway. Tell your dude to take a vitamin and enjoy the chicken 🙂
Georgia @ The Comfort of Cooking says
I could guzzle that sauce. Awesome, easy weeknight recipe, Karly!
Julie @ Julie's Eats & Treats says
Ohhh this looks fantastic Karly! I think I might throw in some ranch because I love it. End of story. 🙂
Maddie says
Wow…thanks for killing me!!
THOSE LOOK SO GOOD!!! Now to convince my mom to make them…. 😉
Cookbook Queen says
My word, these look amazing!! We eat a lot of chicken around here too. Whatever, cows are overrated.
Liz says
They look wondeful. Thank you. Have a good weekend!
sally @ sallys baking addiction says
There are SO many things you can do with chicken! And this is one of those. Perfect easy dinner to throw together for our chicken lovin’ selves. 🙂
Gloria @ Simply Gloria says
These are mouth watering! What a great idea!
Nancy [email protected] says
I was wondering how you did these pockets. Love the idea of using the grands biscuits!
nessa says
Yu-um!
Meghan @ The Tasty Fork says
This looks awesome!! I wouldn’t complain if anyone made me this! Grab me a fork, Karly!
Deborah says
Chicken and bacon? I’m totally in!
Megan {Country Cleaver} says
I am going to slather that beast all over my face space. The husband can suck it up on the red meat – why winge when you got food like THAT in front of you?! whatever he doesn’t eat – send my way!
Katrina @ In Katrina's Kitchen says
Bring on the magic. oh heavens
Bobye says
Tried these. Wonderful! Didn’t have Ritz cracker so used panko crumbs. Worked great. Leftovers (which I do not care for) were really good. Reheated in microwave for 1 minute. Perfect and crunchy!
Kim says
These are awesome!! Made them with a friend for the hockey playoffs (go Bruins!!). Took one to work the next day for lunch and was attacked for the recipe. Will definitely make them again. 🙂
Jill says
This looks SO delicious. I wonder how they would be with puff pastry?! Puff pastry is a thing of beauty.
Karly says
@Jill,
Ooh, that would be amazing!
Angie | Big Bear's Wife says
I’m obsessed with chicken too! I could eat it every day!
Mila Furman says
This looks amazing! YUMMERS!
Isabella says
These are awesome- I love! the filling on its own- you’ll never believe how much I ate.
Kimberly H says
Karly, since these are baked, do you think they would be okay for a couple hours at room temp for a school lunch, or should they be kept chilled?
Karly says
Because of the chicken and dairy, I would keep these chilled.
Sandra Mason-Webb says
These sound really delicious, but I live in Australia and we don’t have ‘biscuits’ in a can the way you Americans do. Your biscuits are our scones (we call cookies, biscuits!) and I’m not sure if a scone mixture would quite be the way to go here. I have found an alternative Bisquick recipe – would that work in this recipe do you think?
Karly says
Hi Sandra!
Bisquick might work, but I’m not certain. Canned biscuits in the US are so different from homemade. The dough is fairly stretchy and not very sticky. Can you purchase refrigerated pizza dough? I almost think that would work better than homemade biscuit dough. If you do make homemade biscuits (Bisquick), you’ll probably need to add a bit of extra flour to get the dough easy to work with.