Filled with shredded chicken, cream cheese, mozzarella cheese, and bacon, these Chicken Puff Pastry Pockets are perfect for a quick dinner recipe.

These "homemade hot pockets" are a simple recipe yet they're full of flavor! The ingredients are wrapped in flaky, buttery sheets of puff pastry.

This clever recipe is a great way to get dinner on the table without slaving away in the kitchen for hours. Add a tossed salad and dinner is served!

Another savory puff pastry recipe that will taste like you spent all day in the kitchen cooking!

Chicken Puff Pastry Pocket served on a white plate with a gold fork.

My son loved Hot Pockets when he was in high school. So I knew he would really enjoy this homemade version I created a few years ago.

Using puff pastry instead of traditional pie crust dough is key to making this recipe work! Puff pastry is very versatile and easy to work with!

It creates a light, buttery and flaky dough that's crispy when you bite into. I've never tried to make it on my own though. I always use store-bought frozen puff pastry dough...and you should too!

Looking for more Puff Pastry Savory Recipes? Try my Tomato and Mozzarella Puff Pastry Bites, or my Asparagus and Cheese Puff Pastry Tart.

Table of Contents

How to Cut Puff Pastry

The best way to cut puff pastry is with a sharp knife. pastry cutter or a pizza cutter. Using a dull blade will result in uneven edges and misshapen pieces.

Gently roll the puff pastry out onto a lightly floured surface.

Place your chosen shape onto the pastry and then use your knife to carefully trace around the shape, making sure not to press too hard.

Then, carefully lift off the excess pastry away from the desired shape, place it on another piece of parchment paper, and bake according to recipe instructions.

🛒Helpful Kitchen Tools

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📋Ingredients

Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!

Box of puff pastry, cooked chicken, cream cheese, mozzarella cheese, cooked bacon, egg

Recipe Substitutions and Variations

There are so many ways you can make this recipe your own!
Make your own pizza pockets by using your favorite tomato sauce and pizza toppings.
Try making a chicken pot pie version! Place a spoonful of my homemade chicken pot pie filling into the puff pastry and continue with the recipe as directed.
Cooked Chicken - You can use leftover roast chicken, which is what I usually do. Or you can poach chicken on the stove or cook a larger batch in the instant pot. Another easy way is to use a pre-cooked rotisserie chicken, simply remove the skin and bones from the chicken before shredding.
Chive and Onion Cream Cheese - For this recipe I used a flavored cream cheese. You can use plain cream cheese if you prefer or even a different flavor. The chive and onion flavor is very mild, but adds a really nice taste to the recipe.

🥣Step-by-Step Instructions

ingredients for chicken puff pastry pockets in bowl

Step 1: Place the cream cheese in a microwave-safe bowl and microwave on high for 15-30 seconds. This will soften the cream cheese, making it easier to mix with other ingredients.

chicken mixture combined in a clear mixing bowl

Step 2: Mix the shredded chicken, bacon, and mozzarella cheese into the cream cheese. Set aside while you prepare the puff pastry.

puff pastry being cut into thirds with a pizza cutter

Step 3: Lightly dust your work area with flour. Roll out one sheet of puff pastry until it forms a 12x12 square.

Cutting the puff pastry into 6 pieces with a pizza cutter

Step 4: Using a sharp knife or a pizza cutter. Carefully cut the puff pastry square into six squares of equal size.

How to Form the Puff Pastry Pockets

Spoonful of chicken mixture added to puff pastry

Step 5: Place about 2 tablespoons of the chicken and cheese mixture in the center of each square. Aim for a generous amount, but avoid overfilling to help with sealing later.

puff pastry folded into a triangle with a fork crimping the edges to seal in the filling.

Step 6: Dip a pastry brush in water and lightly brush the edges of two sides on each square. Fold those sides together to make triangles. Use a fork to pinch the edges shut.

Expert Tip

Placing the baking tray in the refrigerator or even freezer to chill the puff pastry one more time before placing it in the hot oven will help chill the butter in the layers and give the recipe a better "puff" as it bakes.

Brush with Egg Wash

chicken pockets on baking sheet with parchment paper

Step 7: Line a baking sheet with parchment paper. Arrange the puff pastry pockets on the prepared baking sheet.

puff pastry pockets being brushed with egg wash with a red silicone pastry brush.

Step 8: Then place the tray in the refrigerator to chill for 30 minutes. Remove the tray and brush each pocket with the egg wash.

Baking Instructions

Baked puff pastry pockets on a cooling rack

Step 9: Place the baking sheet with your puff pastry pockets into your preheated 400°F oven. Bake for 20 to 25 minutes, or until the pastry is a deep golden brown and looks delicious!

Step 10: Once they're out of the oven, carefully transfer the pockets to a wire rack. Let them cool for a few minutes before serving – this helps them firm up a bit and makes them easier to enjoy.

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Chicken Puff Pastry Pockets on a cooling rack on the right. One is served on a white plate with a gold fork on the left.

🍽 Make it a Meal

Try making my Creamy Pasta Salad to serve with these homemade hot pockets.

Check out my recipe for Fresh Tomato Salad which makes a nice side dish.

Prep Ahead Tips

Follow the directions for putting the puff pastry pockets together.

Place the pockets on the baking tray and cover with plastic wrap and place the tray in the refrigerator.

You can refrigerate them overnight and bake the next day according to the directions.

You can also flash freeze them to bake at a later time. See the Freezing Tips section below.

Storage Tips

Any leftovers should be stored in airtight containers in the refrigerator for up to 5 days.

Freezing Tips

You can freeze the puff pastry pockets before baking by simply flash freezing them on a sheet pan in the freezer for a few hours.

Then place them in a freezer safe bag and keep in the freezer for up to 3 months.

Thawing and Reheating Tips

Allow the frozen homemade puff pastry pockets to defrost in the refrigerator overnight.

Reheating leftover frozen homemade puff pastry chicken pockets in a preheated 350°F oven for about 10 minutes or until they are warmed.

You can also reheat them in an air fryer for 5 - 8 minutes set at 350°F., but not the microwave as that will make the dough soggy.

They can be reheated while frozen as well; but it will take a longer!

Make sure to check that the internal temperature of the chicken is 165 degrees Fahrenheit before serving.

Recipe FAQ's

How to defrost puff pastry fast?

The quickest way to defrost puff pastry is to place the frozen sheets on a lightly floured work surface and let thaw at room temperature which would take around 30 minutes. If you need to use the puff pastry sooner, you could use the defrost setting in the microwave oven. Make sure that the pastry stays cool while it’s being defrosted, or else it may start to become overly soft and difficult to handle. Once defrosted, use immediately as needed for recipes.

Can I re-freeze thawed puff pastry?

While you can re-freeze puff pastry that has previously been thawed, I do not recommend it. The butter will break down, resulting in a less flaky product. If you have thawed puff pastry that you no longer need, store it in the refrigerator and use within 24 hours.

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📖 Recipe Card

Chicken Puff Pastry Pockets

Filled with shredded chicken, two types of cheeses and bacon, these Chicken Puff Pastry Pockets are perfect for a quick dinner recipe.

4 from 4 votes

Print Pin Rate Save Recipe

Course: Main Dishes

Cuisine: American

Keyword: Chicken Puff Pastry Pockets

Prep Time: 20

Cook Time: 20

Chill Time: 30

Total Time: 1 10

Servings: pockets

Calories: 362kcal

Author: Lois

Equipment

Pizza Wheel

Ingredients

2 sheets frozen puff pastry defrosted according to package directions.
8 ounce container Philadelphia Chive and Onion Flavored Cream Cheese
½ cup shredded mozzarella cheese
1 ½ cup cooked shredded chicken breast
⅓ cup cooked crumbled bacon
1 egg mixed with 1 tablespoon water
1 tablespoon additional water

Get Recipe Ingredients

Cooking for More (or Less!)Scale this recipe up or down! Adjust the number of servings above to automatically update ingredient amounts.

Instructions

Preheat the oven to 400°F.
Empty the cream cheese into a microwave-safe bowl. Warm the cream cheese in the microwave for 15 – 30 seconds. This will help soften the cream cheese which will make it easier to combine the other ingredients together.
Add the shredded chicken, crumbled bacon, and shredded
mozzarella to the same bowl as the cream cheese and stir to combine. Set it aside while you prepare the puff pastry.
Defrost the puff pastry sheets according to the package
directions on the back of the box. See notes below for tips on how to defrost puff pastry.
On a lightly floured area, roll one sheet at a time into a
12x12 square. Using a sharp knife or a pizza cutter, cut one puff pastry dough into three equal pieces. Cut each of the three pieces in half so you have six square pieces of dough.
Repeat with the other sheet of puff pastry dough. You should now have 12 pieces of dough.
Add about 2 tablespoons of the chicken and cheese mixture to the center of each square. Try not to overfill.
Use a pastry brush and add a little water to the edge of two sides of the dough.
Fold the dough into a triangle. Then using a fork, crimp the edges.
Place all the triangle pockets on a baking sheet lined with parchment paper.
Place the tray in the refrigerator to chill the dough for 30 minutes.
Remove the tray and brush the triangle pockets with the egg wash.
Bake in the preheated 400°F oven for 20 to 25 minutes or until the pastry is a deep golden brown.
Remove the pockets to a wire rack and let cool for 5 minutes before serving.

Notes

Be sure to re-chill the puff pastry dough after assembling the pockets so that the butter layers can chill again and then puff up while baking in the hot oven.

Nutritional estimates are provided using an online calculator and is an estimate per serving. Calorie accuracy isn't guaranteed.

Tried this recipe?Leave a comment and star rating!

This recipe has been updated since it first appeared in 2012 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!

Comments

Tiffanee says

January 31, 2012 at 6:11 am

The chicken pockets look amazing! I'm so making them. I am so excited you finally have a normal life! I do have to say thanks to you, your hubby and family for your sacrifice on my behalf!!

Thistle Cove Farm says

January 31, 2012 at 1:35 am

I love normal; it's seriously under-rated. Your supper looks great; I had a quick brunswick stew tonight. Not as tasty as yours but I did eat mean and vegs...smile.
Please tell the Col. "thanks for serving"; I'm grateful.

Sue says

January 31, 2012 at 1:27 am

We are enjoying our boring life too, Lois! ~ smile~ God is so faithful! I am amazed at how Michael has grown so much so fast. He is so handsome!
Thanks for sharing the recipe, puff pastry so yummy!
Enjoy your week.
Hugs,
Sue

Debbie says

January 30, 2012 at 11:03 pm

I can't tell you how much I love popping by here and reading what you are having for dinner for some reason, haha...these chicken pockets look really yummy. I can just imagine the appreciation you have now for a simple week-end...so happy for you. I'll be back to tomorrow to see what's cooking! HUGS

Christine says

January 30, 2012 at 10:38 pm

Hi Lois, glad you all enjoyed the weekend!
The chicken pockets look sooooo good I'm going to have to make them soon!
Best wishes
Christine

Sharon says

January 30, 2012 at 9:16 pm

I agree that normal is the best thing.
Those sure do look yummy and I think hubs will enjoy them also.
got to love 14yr old boys. Cute.
Hugs

Elena says

January 30, 2012 at 8:45 pm

Now those look really good! I think we will enjoy those too.

Paula says

January 30, 2012 at 7:03 pm

Mmmmm~ those chicken pockets sound delicious! Looks like something my hubby would love.
Glad you had a fabulous weekend.. "normal" is the way I like things too!

Pat's Pink Apron says

January 30, 2012 at 6:21 pm

Your recipe sounds good! Have to try it. Hope you are feeling better. Pat

Julie Harward says

January 30, 2012 at 5:48 pm

I love these...and my family does to, always a favorite treat! 😀

Maple Lane says

January 30, 2012 at 5:35 pm

Thanks for this recipe. So cute about your son's choice!!!

Cheryl @ The Farmer's Daughter says

January 30, 2012 at 5:06 pm

Yum, this looks like another winning recipe! LOL at the Hot Pockets! He's a cutie!

April says

January 30, 2012 at 4:50 pm

I bet it is nice to have your hubby home, again...right where he belongs! You always share some of the best recipes...keep 'em coming!

LDH says

January 30, 2012 at 4:27 pm

I'm with Michael and this they look wonderful! YUM!

Chatty Crone says

January 30, 2012 at 4:23 pm

That looks delicious. And you son is cute! Glad he was there to help you. You make the best food.

Now I know you are glad the hubby is home - but whatcha' sayin' bout' Atlanta???

sandie