Chicken Hot Pockets

adapted from: Whitney M.

1 tube canned biscuits

1 large chicken breast, cooked and shredded

1/4 stick (2 oz.) cream cheese, softened

2 tsp. dried parsley

2-3 Tbl. celery, chopped finely

1 1/2 tsp. fresh lemon juice

1/4 tsp. garlic, minced (I used garlic powder)

1/2 tsp. lemon pepper

1/4 c. shredded cheese, any kind (I used Cheddar)

4 slices bacon, cooked and crumbled

salt and pepper


1 can cream of chicken soup

1 c. sour cream

a few Tbl. milk

Combine cream cheese, parsley, celery, lemon juice, garlic, lemon pepper, salt and pepper.  Add the shredded chicken, shredded cheese and bacon.  Stir well to combine.  Taste and adjust seasonings as needed.  Flatten each biscuit into a disc and place about 1/4 cup or so of filling into the center of each biscuit (depends on the size of the biscuits you purchased).  Fold edges over and pinch together using a fork.  Continue with remaining biscuits.  Bake at 400 degrees for 13-15 minutes or until golden brown.  Meanwhile, combine cream of chicken soup, sour cream and enough milk to reach a gravy consistency; heat through.  Serve warm gravy over each pocket. 

Jenn's Notes: I used jumbo butter-flaked biscuits that came with six in a tube and I used thick cut smoked bacon!  Next time I might add a little extra bacon, just because I liked it so much.