Introducing Cheesy Bacon Ranch Pot Pie Pockets—the ultimate portable comfort food! These delightful pockets are filled with a mouthwatering combination of shredded chicken, crispy bacon, and gooey cheddar cheese, all enveloped in a flaky pie crust. Perfect for lunches, quick dinners, or even snacks, these pot pie pockets are not only delicious but also incredibly easy to make. Get ready to enjoy a burst of cheesy, ranch-flavored goodness in every bite!
What Makes It Special
What sets these Cheesy Bacon Ranch Pot Pie Pockets apart is their convenience and flavor. They combine the classic comfort of pot pie with the fun of handheld snacks. The creamy ranch dressing adds a zesty twist, while the crispy bacon and melted cheese create a rich, satisfying filling. Whether you’re on the go or enjoying a cozy meal at home, these pockets are sure to please everyone at the table.
Ingredients
- 1 refrigerated pie crust (2 rounds)
- 1 cup cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup ranch dressing
- 1/2 cup frozen peas (optional)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Mix the Filling: In a large bowl, combine the shredded chicken, cheddar cheese, crumbled bacon, ranch dressing, and frozen peas (if using). Mix until well combined.
- Assemble the Pockets: Unroll the pie crusts on a clean surface. Cut each crust into 4-6 equal sections, depending on your desired pocket size. Spoon a generous amount of the filling onto one half of each section, leaving the edges clear for sealing.
- Seal the Pockets: Fold the dough over the filling to create a pocket. Press the edges firmly with a fork to seal them securely.
- Prepare for Baking: Brush the tops of the pockets with the beaten egg to give them a beautiful golden color when baked. Place the pockets on a baking sheet lined with parchment paper.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the pockets are golden brown and flaky.
- Serve: Allow to cool slightly before serving. Enjoy your warm and cheesy Bacon Ranch Pot Pie Pockets!
Nutritional Information
Per serving (1 pocket, recipe makes about 8 pockets):
- Calories: 290
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 600mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 10g
Cooking Tips
- Customize the Filling: Feel free to add other ingredients like diced bell peppers, corn, or different cheeses to suit your taste.
- Make Ahead: These pockets can be assembled ahead of time and stored in the refrigerator for a quick meal later. Just bake them when you’re ready to eat!
- Serve with Dipping Sauce: Consider serving these pockets with extra ranch dressing or a spicy dipping sauce for added flavor.
Conclusion
We hope you enjoy making and savoring these Cheesy Bacon Ranch Pot Pie Pockets! They’re a fantastic way to enjoy a comforting meal on the go. We’d love to hear your thoughts on this recipe, so please leave your feedback below! Don’t forget to follow us for more delicious recipes and cooking inspiration!
Savor the Flavor: Cheesy Bacon Ranch Pot Pie Pockets for Quick Meals
Ingredients
- 1 cup cooked chicken
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1 cup frozen peas (optional)
- 1 cup cooked bacon, chopped
- 1 package refrigerated pie crusts
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the cooked chicken, shredded cheddar cheese, ranch dressing, frozen peas, and chopped bacon. Mix well and season with salt and pepper to taste.
- Roll out the pie crusts and cut them into circles (about 6 inches in diameter).
- Place a spoonful of the filling in the center of each circle.
- Fold the dough over to create a pocket and seal the edges by crimping with a fork.
- Brush the tops with the beaten egg.
- Place the pockets on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
- Let cool for a few minutes before serving.
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