These delightful Chicken Bacon Ranch Pockets are crafted from squares of puff pastry, generously filled with a mouthwatering blend of chicken, bacon, cheese, and ranch seasoning. Crispy on the outside, warm and flavorful on the inside – they make for a perfect appetizer that’s sure to impress!
My air fryer has become an indispensable kitchen tool, and this recipe is yet another reason why. Starting with puff pastry sheets, we create pockets filled with a delectable mixture of cream cheese, chicken, bacon, and ranch seasoning. Air frying gives them that perfect crispness outside while keeping the cheesy goodness intact inside!
Ingredients for Chicken Bacon Ranch Pockets
- Bacon: I used two strips of thick-cut bacon, cooked until crispy, then crumbled. The bacon grease adds a lovely flavor to the onions. If preferred, you can substitute with about 1/4 cup of bacon bits, though you might lose a bit of the bacon’s richness.
- Chicken: Rotisserie chicken works great here, already cooked and easy to shred or dice. You can buy a whole rotisserie chicken from the store and prepare it yourself, or sometimes you can find pre-shredded chicken as well. Alternatively, you can roast your own chicken to use in this recipe.
- Ranch Seasoning: If you don’t have pre-made ranch seasoning, you can easily make your own using a blend of herbs and spices.
- Puff Pastry: You’ll need two sheets of puff pastry, which you’ll roll out and cut into a total of 24 squares. If you’re feeling ambitious, you can even make your own puff pastry from scratch using a recipe like this one, omitting any sweet ingredients if necessary.
How to Prepare Air Fryer Chicken Bacon Ranch Pockets
It’s a breeze to whip up these appetizers and get them ready for air frying. Start by cooking the bacon in a skillet until it’s nice and crispy. Once done, set it aside to cool, reserving the bacon grease in the skillet to cook the onions for added flavor.
After the bacon has cooled, crumble it into small pieces and combine it in a large bowl with the cooked onion, shredded chicken, cream cheese, diced jalapeno (if using), half a cup of shredded cheese, and ranch seasoning. Mix everything together well, then set the filling aside as you prepare the puff pastry.
Roll out each sheet of puff pastry into a 12×16-inch rectangle, then cut each rectangle into 12 squares, giving you a total of 24 squares. Place a heaping tablespoon of the filling onto each square of pastry, then top each one with an equal portion of the remaining shredded cheese. Fold up the corners of each pastry square, ensuring they’re sealed tightly.
Arrange the filled pockets seam-side down in the air fryer basket. If you want them extra crispy, you can brush the tops with an egg wash, though it’s optional. Air fry the pockets in batches at 400°F (200°C) for 8-10 minutes, or until they’re golden brown and crispy. Serve them hot and enjoy!
Can You Bake Chicken Bacon Ranch Pockets in the Oven?
Absolutely! If your air fryer is occupied with another delicious appetizer, such as Armadillo Eggs, you can easily make these pockets in the oven instead. Simply follow the instructions up to the point of placing the filled pockets in the air fryer basket, then transfer them to a baking sheet lined with parchment paper.
While they may not get quite as crispy as they would in the air fryer, you’ll still enjoy all the flavors of the filling with every bite.
Ingredients
- 2 slices of thick-cut bacon
- 1/4 cup (40g) of finely diced onion
- 1 cup (140g) of shredded and diced rotisserie chicken
- 4 ounces (115g) of cream cheese, softened
- 1/2 medium jalapeno, seeded and diced (optional)
- 1 1/2 cups (170g) of shredded sharp cheddar cheese, divided
- 1 tablespoon of dry ranch seasoning mix (or half of a 1 ounce packet)
- 2 sheets of puff pastry, each cut into 12 squares (24 total squares)
Instructions
- In a medium skillet over medium heat, cook the bacon until crispy, about 4-6 minutes per side. Remove the bacon to a towel-lined plate and let it cool slightly.
- In the same skillet with the bacon grease, cook the diced onion until softened, about 3-5 minutes. Remove from heat and set aside.
- Once the bacon has cooled, dice or tear it into very fine bits.
- In a large bowl, combine the diced bacon, cooked onion, shredded chicken, cream cheese, diced jalapeno (if using), 1/2 cup of shredded cheese, and ranch seasoning. Mix well.
- Roll out each sheet of puff pastry into a 12×16-inch rectangle. Cut each sheet into 12 squares for a total of 24 squares.
- Top each square of puff pastry with a heaping tablespoon of the filling mixture.
- Evenly divide the remaining 1/2 cup of shredded cheese onto each puff pastry square on top of the filling mixture.
- Fold the corners of the pastry squares together, pinching them tightly to seal.
- Place the filled pockets seam-side down in the air fryer basket. (You may brush the tops with egg wash if preferred, though this is optional.) Work in batches, leaving 2-3 inches of space between each pocket.
- Use the remaining 1 cup of shredded cheese to sprinkle on top of the pockets. Press the cheese into the tops if needed.
- Air fry at 400°F (200°C) for 8-10 minutes, or until crispy and golden brown. Serve hot and enjoy!
