Chicken Pockets

I got this one from Leigh's blog, and, WOW are these good. When I originally posted this I used puff pastry, but I have now found that refrigerated biscuits are just as good and WAYYY easier. Anyway, this is so good. I kept eating the filling straight out of the mixing bowl...cold. It was that good--almost like a dip. I was very tempted to get out some Wheat Thins, call it a night, and go watch What Not to Wear with my "dip." BUT, thankfully I didn't, because these were so yummy. Here's what you need:

CHICKEN POCKET INGREDIENTS

1 can refrigerated biscuits (the big ones--there are usually 8 in a can)
1 8-ounce tub chive and onion cream cheese
1/2 cup shredded mozzarella cheese
1 1/2 cups shredded cooked chicken breast (I used a 12 ounce can of white meat chicken)
1/3 cup bacon, cooked and crumbled (make it easy on yourself and get the microwaveable kind)
salt and pepper to taste (I didn't add any salt)

INSTRUCTIONS

(1)Preheat oven to 375.
(2)Soften cream cheese in microwave for 20 or 30 seconds.
(3)Combine cream cheese, mozzarella, chicken, and bacon in a bowl. Salt & Pepper to taste.
(4)Don't eat it yet.
(5)Flatten out each biscuit into about a six-inch round.
(6) Put some of your chicken mixture on each biscuit and fold the biscuit over the mixture into a half moon shape. Press the edges with a fork to seal in the filling.
(7)Bake 9-14 minutes until golden brown. Y-U-M.