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.