Chicken Bacon Ranch Hot Pockets

Chicken Bacon Ranch Puff Pastry Pockets

My house currently has a borderline "problem" with ranch dressing. I'm talking, we go through one large bottle a WEEK sometime, and I have issues keeping it stocked in my fridge. Maybe that comes with the territory with a houseful of teens and pre-teens, or maybe we've just raised them right, but either way, it is a thing. One of my kids puts ranch on their corn dogs. I'm not kidding.

I've been on a kick making stuff with puff pastry lately, and when I found myself with some leftover chicken and bacon in the fridge, the classic chicken/bacon/ranch combo immediately came to mind.

You're going to love how easy these are to throw together. Make them in your Traeger or in the oven, either way they'll be delicious!

Why You'll Love This Dish

• Quick To Make: Ready in about 30 minutes with cooked chicken and thawed puff pastry.
• Great For Leftovers: A smart way to use leftover chicken, bacon, or shredded cheese.
• Kid-Friendly: Familiar ranch, chicken, bacon, and cheese flavors make these easy to love.
• Traeger Or Oven Friendly: Cook them on a pellet grill for a light smoky note or bake them indoors.
• Party Ready: Cut them smaller after baking for a simple appetizer tray.

Try with my Protein Ranch!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Puff Pastry - The flaky crust for the hot pockets. Keep it cold but thawed enough to roll, and work quickly so the layers bake up crisp.
• Cooked Chicken - The main filling ingredient. Diced rotisserie chicken, leftover smoked chicken, or grilled chicken all work well.
• Cooked Bacon - Adds smoky, salty flavor and a little texture. Cook it crisp, then chop it before mixing.
• Shredded Cheddar Cheese - Melts into the filling and gives the hot pockets a sharp, cheesy bite. Colby Jack or pepper jack can be used.
• Ranch Dressing - Binds the filling and brings creamy herb flavor. Use your favorite bottled ranch or homemade ranch.
• Egg - Used for the egg wash, which helps the pastry brown.
• Water - Thins the egg wash so it brushes on smoothly.
• Poppy Seeds - Add a light crunch and a finished bakery-style look. Sesame seeds can be used instead.

Try my Ham and Cheese Hot Pocket!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Preheat The Grill Or Oven - Preheat your Traeger or oven to 400°F.
2. Prepare The Bottom Pastry Layer - Roll one sheet of thawed puff pastry on parchment paper until it stretches about an inch larger. Mark four rectangles without cutting them apart yet.
3. Warm The Filling - Heat diced chicken and bacon in a skillet for 3 to 4 minutes. Stir in ranch dressing, reduce the heat to low, and warm the mixture through.
4. Fill And Seal The Pockets - Spoon the chicken mixture onto the pastry rectangles, add cheddar, and leave about 1 inch around each edge. Brush the edges with egg wash, top with the second rolled pastry sheet, and seal well.
5. Bake Until Golden - Cut steam slits in the tops, brush with egg wash, sprinkle with poppy seeds, then cut into four pockets. Bake on a parchment-lined baking sheet until puffed and golden, rotating the pan if needed.

Use Leftover Smoked Chicken!

Pin For Later