Every time I make these Chicken and Bacon Pockets, my heart swells with fond memories of cozy family gatherings. I can still hear the laughter echoing through the kitchen as my loved ones enjoyed every bite. These pockets are not just a dish to me; they’re a warm hug wrapped in flaky biscuit dough, filled with scrumptious flavors that make everyone feel at home. I've been preparing this recipe for many years, and each time I pull it out from my recipe box, I'm reminded of those wonderful evenings spent sharing food and stories around the table. You know that feeling when you take a bite of something so delicious that it brings you back to a cherished moment? That’s exactly what these Chicken and Bacon Pockets do for me. I know once you try them, you'll feel that same warmth and comfort in your home!
How to Make Chicken and Bacon Pockets
Ingredients
| Ingredient | Amount |
|---|---|
| Cooked (shredded) chicken | 1 1/2 cups |
| Bacon (cooked and crumbled) | 4 slices |
| Cream cheese | 8 ounces |
| Sour cream | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Mustard powder | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Ground black pepper | 1/2 teaspoon |
| Refrigerated Grand's Biscuits | 1 tube |
| Ritz crackers (finely crushed) | 1 sleeve |
| Large egg | 1 |
| Water | 1 tablespoon |
| Cream of chicken soup | 10 ounces (1 can) |
| Grated cheddar cheese | 1/2 cup |
| Milk | 1/4 cup |
I love adding fresh herbs like rosemary—it makes the chicken smell and taste amazing! You can even swap out some ingredients based on what you have at home. The important thing is to keep that warmth and flavor that makes this dish so special.
Cooking Steps
1. Preheat the Oven
First, let’s get that oven preheated to 375°F. You might think of this as just another step, but trust me, this is key for those crispy, golden pockets!
2. Prepare the Filling
In a medium saucepan over medium heat, add your shredded chicken, crumbled bacon, cream cheese, sour cream, and all those delightful spices like garlic powder, onion powder, mustard powder, salt, and black pepper. Stir it all together often. As the cream cheese begins to melt, it will coat the chicken and bacon beautifully. Your kitchen will smell divine!
3. Get the Biscuits Ready
Now, remove the biscuits from the tube—this is my favorite part! Pop that tube open and pull out 8 biscuits. Flatten them gently between the palms of your hands. You want them to stretch out to about 5 inches wide. Don’t worry if they don’t look perfect; the delicious filling is going to hide any imperfections!
4. Spoon in the Filling
Here comes the fun part! Take a generous spoonful of your chicken and bacon mixture and place it in the center of each biscuit. You want to make sure to leave some room at the edges to fold them over. Once you’ve filled them, fold the dough up to create a half-circle and pinch those seams closed tightly. You don’t want any of that tasty filling to escape!
5. Prepare for Coating
Next, grab a shallow dish and fill it with those finely crushed Ritz crackers. This will give your pockets that wonderful crunch! In a separate shallow dish, whisk together the egg and water until combined. This will help the crackers stick to the biscuits.
6. Coat the Pockets
Dip each of your stuffed biscuits into the egg mixture first and then into the cracker crumbs, ensuring they are well-coated. Place them on the baking sheet lined with parchment paper. It looks like you’re about to bake something delicious!
7. Baking Time
Slide that baking sheet into the oven and let the magic happen. Bake for about 15 minutes or until they are golden brown and cooked through. Your kitchen will smell heavenly!
8. Make the Sauce
While the pockets are baking, it’s time to make the creamy sauce. In a medium saucepan over medium heat, combine the cream of chicken soup, grated cheddar cheese, and milk. Keep stirring until the cheese has melted and the mixture is extra smooth and creamy.
9. Final Touch
Once the pockets are out of the oven, let them cool for a minute. Then, you can either serve them as is or drizzle that luscious cheese sauce over the top. Oh, my goodness, this is the part I always look forward to!
Why I Love Making This Dish
This dish holds a special place in my heart because it brings people together. It reminds me of family dinners where everyone contributes to the meal, sharing laughter and stories that weave our lives together. When I serve Chicken and Bacon Pockets, I watch my loved ones’ faces light up. There’s a moment of silence as they take a bite, and then, without fail, they all start talking about how delicious they are!
What You’ll Need
In addition to the ingredients, having a few special tools will make your life easier. You’ll need a medium saucepan for the filling and sauce, a baking sheet, and some shallow dishes for coating the biscuits. A good pair of kitchen scissors for cutting the bacon also comes in handy—trust me, I’ve used them for years!
Tips for Perfect Results
- To make sure the biscuit pockets are extra crispy, let them bake until they’re golden brown—but watch them closely so they don’t burn.
- If you want to make them even more flavorful, consider adding some chopped green onions or chopped bell peppers into the filling.
- Make sure to pinch the seams of the biscuits tightly, as this will keep all that yummy filling safe inside!
Serving Suggestions and Sides
I love serving these Chicken and Bacon Pockets with a light garden salad or crispy roasted vegetables. The freshness of the salad balances the richness of the pockets perfectly. A simple dipping sauce, like ranch or honey mustard, adds an extra layer of flavor that you won't want to miss!
Leftovers
If you happen to have any leftovers (though that’s rare in my house!), you can store them in an airtight container in the fridge for up to three days. To reheat them, pop them in the oven at a low temperature until warmed through, and they’ll be just as delicious as the first time around!
FAQ Section
Can I use boneless chicken?
You can, but trust me, bone-in chicken is so much more flavorful! I’ve tried both, and bone-in always brings the juiciness that you’re looking for.
Can I freeze the pockets before cooking them?
Absolutely, you can assemble them and then freeze! Just place them on a baking sheet to freeze individually, then transfer them to a zip-top bag. When you’re ready to bake, no need to thaw; just add a few extra minutes to the baking time.
Can I add vegetables to the filling?
Yes! Feel free to mix in some chopped spinach or mushrooms. It’ll add a nice touch of color and extra nutrients!
Conclusion
Making Chicken and Bacon Pockets has brought me so much joy over the years, and I can’t wait for you to experience that joy too! It’s a simple recipe that delivers big on flavor and satisfaction. I promise that when you serve these to your family, they’ll be asking for seconds—and maybe even thirds! So, gather your ingredients, roll up your sleeves, and let’s create some beautiful memories together in the kitchen. I’d love to hear how yours turn out! Enjoy!