This easy Bacon Chicken Pockets recipe combines the buttery flakiness of crescent rolls with a creamy filling made of cream cheese, cooked chicken, and crispy, delicious bacon.
This is one of my family’s favorite easy dinners, and these homemade chicken pockets with bacon are also great for lunch or a snack.
The tangy flavor of cream cheese perfectly compliments the smoky, amazing flavor of bacon and the savory chicken. The chicken pockets are brushed with melted butter and sprinkled with sesame seeds before baking in the oven to golden brown perfection.
These tasty bacon chicken pillows are one of my family’s favorite comfort food dinners, along with Chicken Parmesan Garlic Pasta with Bacon, Cream of Bacon Soup, and Bacon Mac and Cheese.
And if you love these crispy golden brown chicken pockets of deliciousness, be sure to check out our famous Bacon and Cheese Puff Pastry Turnovers, too.
Contents
Why You’ll Go Hog Wild for This Recipe
Easy to make: You can assemble these chicken cream cheese pockets in about 20 minutes, or make them in advance and reheat. (Directions below!)
Yummy flavors and textures: The combination of crispy bacon, creamy filling with cream cheese, and savory chicken is so tasty, and the crispy pastry and sesame seeds add a bit of delightful crunch!
Family-Friendly: These golden brown chicken rolls appeal to both adults and kids alike. I think one of the things my kids like best is that no forks or knives are needed to enjoy these homemade hot pockets!
Ingredients and Substitutions
Shown from the top, here’s what you’ll need to make these chicken crescent rolls.
Butter: Melted butter is brushed over the crescent rolls before baking to add a golden and buttery finish. You can use unsalted or salted butter according to your preference.
Chopped cooked chicken: You can use leftover chicken, grilled chicken, poached chicken breasts, chicken thighs or rotisserie chicken for this dish. You can also substitute turkey, and this recipe is a great way to use leftover Thanksgiving turkey!
Milk is used to help thin the cream cheese mixture and make it easier to spread. You can use any type of milk, such as whole milk, low-fat milk, or plant-based milk.
Sesame seeds are sprinkled on top of the crescent rolls, adding a nutty flavor and delicious crunch. You can substitute crushed corn flakes if you prefer!
Refrigerated crescent rolls: The crescent roll dough is pre-rolled, making it easy to work with. Look for it in the refrigerated section of your grocery store. (You can also use the crescent dough sheet. Use a sharp knife or pizza cutter to cut the dough in 4 rectangles.)
Chives: Chopped chives are used as a garnish to add a pop of color and a hint of onion-like flavor.
Cream cheese: adds a creamy and tangy flavor to the filling. Make sure to use softened cream cheese for easier mixing and smoother consistency. Leave it at room temperature for about 30 minutes or microwave it briefly to soften it.
Salt enhances the overall flavor of the dish and balances the other ingredients. Adjust the amount according to your taste preferences.
Freshly ground black pepper adds a subtle heat and depth of flavor. Feel free to adjust the amount to suit your personal preference.
BACON: Crispy, delicious, delectable bacon adds savory and smoky flavor to the chicken pockets. Cook the bacon until crispy and crumble it into small pieces before adding it to the filling.
Equipment Needed
You won’t need any fancy kitchen equipment to make these chicken bacon pockets:
- Medium bowl
- Large cutting board
- Baking sheet
- Pastry brush
- Cooling rack
Step by Step Instructions
STEP ONE | Preheat oven to 350 degrees F and cut a piece of parchment paper to fit inside a baking sheet.
STEP TWO | In a medium bowl, combine the cream cheese and milk and stir until blended. Add the salt and pepper and stir until combined. Add the chicken and crumbled bacon and stir until combined.
STEP THREE | Unroll crescent roll dough onto a work surface.
PRO TIP: Spread the parchment paper that you cut in Step 1 on your work surface and build the chicken pockets right on the paper. So easy!
Separate the dough along the perforations into 4 rectangles. Pinch the diagonal perforations closed.
STEP FOUR | Spoon 1/4 the chicken mixture onto each dough rectangle.
Roll dough over the filling and pinch seams closed. Use a fork to press down around the edges. Transfer to the prepared cookie sheet and brush with melted butter. Sprinkle with sesame seeds.
STEP FIVE | Bake until bacon chicken pockets are golden brown and filling is hot, about 20 minutes.
Cool on a wire rack for 5 minutes, and sprinkle with chopped chives. 4 servings.
Recipe Variations
Chicken Bacon Ranch Hot Pocket Recipe – Stir 1/4 teaspoon ranch dip mix into the softened cream cheese before making the filling, and proceed with the recipe.
Chicken Chile Pockets with Bacon – Add 2 tablespoons diced canned or cooked green chiles to the cream cheese mixture and proceed.
Chicken and Broccoli Pockets with Bacon – Substitute 1/2 cup lightly steamed small broccoli florets for 1/2 cup of the chopped chicken.
How to Store and Reheat Leftovers
Allow the chicken pockets to cool to room temperature. To prevent sticking, wrap each chicken pocket individually in plastic wrap (Press & Seal works great) or aluminum foil. Then slip the pockets in an airtight container or a large zip-top bag. Plan to eat them within 2-3 days.
When you’re ready to enjoy the leftover chicken pockets, preheat the oven to 350 degrees F, unwrap the pockets, and place them on a baking sheet. Bake for about 10-15 minutes or until they are warmed through and crispy again.
What to Serve with Chicken Pockets
You can accompany the bacon chicken pockets with barbecue sauce, buffalo sauce, or your favorite dipping sauce if you like.
Salads, veggies, or fresh fruit also pair so well with these crispy cream cheese chicken pockets. Here are some of our favorite recipes for tasty accompaniments:
Meal Prep: How to Make Ahead
It’s easy to prepare this recipe ahead of time!
Mix the filling (through Step 2 of the recipe). Transfer it to a 1-quart freezer bag and label. Refrigerate the crescent rolls.
When you’re ready to make the chicken packets, thaw the filling in the refrigerator overnight. Proceed with the recipe, starting with Step 3.
FAQs
Yes, you can. You may need to chop the chicken a bit, and spread it on paper towels to drain any excess liquid before adding to the filling mixture.
The flavor of freshly cooked homemade bacon bits can’t be beat, but if you’re in a hurry you can substitute store-bought bacon bits. One slice of cooked crumbled bacon is about a tablespoon of bacon bits, so add 4 level tablespoons of bacon bits to the filling mixture.
Yes! Wrap the cooked chicken bacon pockets individually wrapped in foil or plastic wrap, place in a freezer bag or airtight container, and freeze for up to 6 weeks. For best results, thaw in the refrigerator overnight before reheating.
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Chicken Pockets with Bacon
Equipment
- baking sheet
- parchment paper
- Medium bowl
- Large cutting board
- baking sheet
- pastry brush
- Cooling rack
Ingredients
- 1 package 8 ounces refrigerated crescent rolls
- 4 ounces cream cheese softened
- 2 tablespoons milk
- ¼ teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup chopped cooked chicken
- 4 strips bacon crisply cooked and crumbled
- 2 tablespoons butter melted
- 1 tablespoon sesame seeds
- chopped chives for garnish
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium bowl, combine the cream cheese and milk and stir until blended. Add the salt and pepper and stir until combined. Add the chicken and crumbled bacon and stir until combined.
- Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
- Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Press down on the edges with a fork to seal.. Arrange on the prepared baking sheet and brush with melted butter. Sprinkle with sesame seeds.
- Bake until bacon chicken pockets are golden brown and filling is hot, about 20 minutes. Cool on a wire rack for 5 minutes, and sprinkle with chopped chives. 4 servings.
Notes
ADD YOUR OWN PRIVATE NOTES
Whenever you come back to this recipe, you’ll be able to see your notes!
Nutrition
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #BENSABaconLovers so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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Crescent rolls make everything easy and tasty. My family loved these, and I loved that they were easy to make.
I’m in love with this recipe! They’re so fun to make and delicious to eat!
Made these for my boy and his friends who came over the other night. They loved them! Awesome recipe!
These chicken pockets are so good! Crescent rolls made this so easy to make. We have this for dinner on busy weeknights and everyone love it!