Chicken and Bacon Pockets

chicken and bacon pockets recipe

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.

Chicken and Bacon Pockets #recipe by bunsinmyoven.com

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!

Chicken and Bacon Pockets #recipe by bunsinmyoven.com

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.

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Chicken and Bacon Pockets

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 8 pockets
Course: Main Course
Cuisine: American
Keyword: easy dinner recipes, kid-friendly recipes, weeknight dinner recipes
Calories: 236 kcal

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.

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

  1. Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
  2. 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.
  3. Remove the 8 biscuits from the tube and flatten them between the palms of your hands. Stretch them to around 5 inches around.
  4. 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.
  5. Place the cracker crumbs in a shallow dish.
  6. Whisk together the egg and water in a second shallow dish.
  7. Dip each of the biscuits into the egg and then the crackers to coat. Place on the baking sheet.
  8. Bake for 15 minutes or until golden brown and cooked through.
  9. 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.
  10. Spoon the sauce over the biscuits before serving.
Nutrition Facts
Chicken and Bacon Pockets
Amount Per Serving
Calories 236 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 9g 45%
Cholesterol 80mg 27%
Sodium 630mg 26%
Potassium 143mg 4%
Total Carbohydrates 5g 2%
Sugars 1g
Protein 8g 16%
Vitamin A 11.6%
Vitamin C 0.1%
Calcium 9.9%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.

Chicken and Bacon Pockets #recipe by bunsinmyoven.com