Chicken and Bacon in Puff Pastry

Chicken and bacon in puff pastry

The Spruce

  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
1007 Calories
68g Fat
22g Carbs
73g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 1007
% Daily Value*
Total Fat 68g 87%
Saturated Fat 21g 103%
Cholesterol 285mg 95%
Sodium 476mg 21%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 3%
Protein 73g
Calcium 86mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This elegant and easy main dish recipe for chicken and bacon in puff pastry serves six people for very little money. If you're feeling flush, add some fresh herbs to the recipe.

The combination of bacon, chicken, onion, and cream cheese in flaky frozen puff pastry is really wonderful and perfect for company, yet it's so easy to make!

You can make the filling ahead of time, then assemble the little bundles just before you're ready to eat. If you have any on hand, use leftover cooked chopped chicken instead of cooking the chicken in the bacon drippings. Just cook the onion in the drippings, and combine all of the filling ingredients, and then proceed as directed.

Serve this easy recipe with some peas drizzled with butter, a green salad tossed with sliced mushrooms and cherry tomatoes, and some iced tea. For dessert, an apple pie would be the perfect finishing touch.


  • 6 slices bacon
  • 1 tablespoon olive oil
  • 3 boneless, skinless chicken breasts (cubed)
  • 1/2 cup onion (chopped)
  • 1 (8-ounce) package cream cheese (softened)
  • 1/2 teaspoon dried thyme leaves (or 1 tablespoon chopped fresh thyme)
  • 2 sheets frozen puff pastry (thawed)
  • 1 egg (beaten)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for puff pastry
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  2. Preheat the oven to 400 F.

  3. In a medium skillet, cook the bacon until crisp.

    Cook bacon
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  4. Remove the bacon from the pan, drain on paper towels, crumble, and set aside. Drain the pan; do not wipe out.

    Remove bacon from pan
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  5. Add the olive oil to the pan and add the chicken and onion. Cook together until the onion is tender and the chicken is no longer pink, about 7 to 8 minutes.

    Add olive oil to pan
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  6. Remove the chicken and onion from the pan with a slotted spoon to a medium bowl.

    Remove chicken
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  7. Add the cream cheese and bacon to the chicken mixture, along with the thyme and mix well; if you're adding fresh herbs, add them at this point.

    Add cream cheese and bacon
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  8. Gently roll out each puff pastry sheet across the fold lines to make it a bit wider.

    Roll out puff pastry
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  9. Cut each sheet into thirds following the fold lines of the pastry. Then cut in half across the strips to make six rectangles from each sheet.

    Cut sheet into thirds
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  10. Put 1/3 to 1/2 cup of the chicken mixture in the center of each of six of the rectangles.

    Put chicken mixture on pastry
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  11. Top with the other six rectangles and gently stretch the top rectangles to fit. 

    Top the pastry
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  12. Seal the pastry edges and press with a fork.

    Seal pastry with fork
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  13. Place each filled rectangle on a cookie sheet and brush with the beaten egg.

    Brush butter on pastry
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  14. Bake for 20 to 25 minutes until the pastry is deep golden brown.

    Golden brown
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  15. Remove the pastries to a wire rack and let cool for 5 minutes before serving; the filling is very hot!

    Cool on wire rack
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  16. Serve and enjoy!