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!
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!
Table of Contents
- 👩🍳How to Cut Puff Pastry
- 🛒Helpful Kitchen Tools
- 💡 Substitutions and Variations
- 🥣Step-by-Step Instructions
- How to Form the Puff Pastry Pockets
- Brush with Egg Wash
- Baking Instructions
- 🍽 Make it a Meal
- ⏲Prep Ahead Tips
- 🍶Storage Tips
- ❄️Freezing Tips
- 🔁 Thawing and Reheating Tips
- ➡️Top Recipe Tip
- 💡Recipe FAQ
- 🌟Try these recipes next...
- 📇Recipe Card
- 💬 Comments
👩🍳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
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
💡 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 1: Empty the cream cheese into a microwave-safe bowl and warm it up in the microwave for a few seconds...15 to 30 seconds. This will help soften the cream cheese making it easier to blend with the other ingredients.
- Step 2: Add the shredded chicken, bacon, mozzarella cheese to the cream cheese and stir to combine. Set aside while you prepare the puff pastry.
- Step 3: One a lightly floured area, roll out one sheet of the puff pastry into a 12X12 square.
- Step 4: Using a sharp knife or pizza cutter, cut into six equal squares.
How to Form the Puff Pastry Pockets
- Step 5: Add about 2 tablespoons of the chicken and cheese mixture to the center of each square. Try not to overfill.
- Step 6: Use a pastry brush and add a little water to the edge of the two sides of dough. Fold the edges over to form "triangles." Use a fork to crimp the edges together.
📌Quick 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
- Step 7: Place the puff pastry pockets on a baking sheet that's been lined with parchment paper.
- 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.
- Bake in a 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 a few minutes before serving.
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🍽 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.
- Any leftovers should be stored in airtight containers in the refrigerator for up to 5 days.
- 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.
➡️Top Recipe Tip
- Be sure to re-chill the puff pastry dough after assembling the pastry bites so that the butter layers can chill again and then puff up while baking in the hot oven.
Simply click the plus sign to read more about the questions you see below. If YOU have a question regarding this recipe, please let me know in the comment section.
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.
While you can re-freeze puff pastry that has previously been thawed, it is not recommended as it will cause the butter to 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.
🌟Try these recipes next...
- 2 sheetsfrozen puff pastry, defrosted according to package directions.
- 1 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
- 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.
- 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.
Amount Per Serving: Calories: 362Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 142mgSodium: 395mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 23g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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!