Buffalo Chicken Hot Pockets
Bite into these scrumptious Buffalo Chicken Hot Pockets that pack a protein punch! With juicy shredded chicken, zesty buffalo sauce, and a gooey cheese blend wrapped in a flaky crust, they're not just tasty—they're meal prep heroes! Freeze a batch for quick, satisfying snacks that beat any protein bar out there!
Prep
15
min
Cook
30
min
Serves
10
people
Level
intermediate
📝 Ingredients
Shopping List
- 120 g buffalo sauce
- 1135 g chicken breast
- 335 g cottage cheese
- 56 g cream cheese
- 60 g fat free milk
- 392 g fat free mozzarella
- 10 g fresh chives
- 520 g greek yogurt
- 8 g ranch seasoning
- 60 g tomato salsa
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- 100 g diced white onions
- garlic salt (to taste)
- italian seasoning (to taste)
- onion powder (to taste)
- 500 g self rising flour
- smoked paprika (to taste)
👨🍳 Instructions
- 1
Wrap the hot pockets in aluminum foil or put them in an airtight freezer bag.
- 2
Place them in the freezer and keep frozen for up to 1 month.
- 3
Take out a frozen hot pocket and wrap it in a wet paper towel.
- 4
Microwave it on a plate for 3-4 minutes.
- 5
Toast in a pan or air fry for a few minutes if you like it crispy.
💡 Pro Tips
- ✓Mix your two-ingredient dough (self-rising flour + Greek yogurt) at a 1:1 ratio by weight, not volume, because yogurt's density varies and proper hydration creates gluten networks for seal integrity.technique1:1 weight ratio
- ✓Cook chicken breast to exactly 165°F internal temperature, then let it cool to below 40°F before filling to prevent steam from making the dough soggy and compromising seals.timing165°F to 40°F
- ✓Brush dough edges with water and press with fork tines at 1/4-inch intervals because the moisture activates gluten for stronger seals and prevents filling leakage during cooking.technique1/4-inch intervals
- ✓Wrap frozen hot pockets in damp paper towel for microwaving because the steam created at 212°F helps heat penetrate evenly and prevents the exterior from becoming rubbery.equipment212°F steam
- ✓Limit filling to 2-3 tablespoons per pocket because excess moisture will create steam pressure that ruptures seals at approximately 15 PSI during heating.ingredient2-3 tablespoons
Share this recipe
Prep
15
min
Cook
30
min
Serves
10
people
Level
intermediate
Share this recipe
Buffalo Chicken Hot Pockets
Bite into these scrumptious Buffalo Chicken Hot Pockets that pack a protein punch! With juicy shredded chicken, zesty buffalo sauce, and a gooey cheese blend wrapped in a flaky crust, they're not just tasty—they're meal prep heroes! Freeze a batch for quick, satisfying snacks that beat any protein bar out there!
📝 Ingredients
Shopping List
- 120 g buffalo sauce
- 1135 g chicken breast
- 335 g cottage cheese
- 56 g cream cheese
- 60 g fat free milk
- 392 g fat free mozzarella
- 10 g fresh chives
- 520 g greek yogurt
- 8 g ranch seasoning
- 60 g tomato salsa
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- 100 g diced white onions
- garlic salt (to taste)
- italian seasoning (to taste)
- onion powder (to taste)
- 500 g self rising flour
- smoked paprika (to taste)
👨🍳 Instructions
- 1
Wrap the hot pockets in aluminum foil or put them in an airtight freezer bag.
- 2
Place them in the freezer and keep frozen for up to 1 month.
- 3
Take out a frozen hot pocket and wrap it in a wet paper towel.
- 4
Microwave it on a plate for 3-4 minutes.
- 5
Toast in a pan or air fry for a few minutes if you like it crispy.
💡 Pro Tips
- ✓Mix your two-ingredient dough (self-rising flour + Greek yogurt) at a 1:1 ratio by weight, not volume, because yogurt's density varies and proper hydration creates gluten networks for seal integrity.technique1:1 weight ratio
- ✓Cook chicken breast to exactly 165°F internal temperature, then let it cool to below 40°F before filling to prevent steam from making the dough soggy and compromising seals.timing165°F to 40°F
- ✓Brush dough edges with water and press with fork tines at 1/4-inch intervals because the moisture activates gluten for stronger seals and prevents filling leakage during cooking.technique1/4-inch intervals
- ✓Wrap frozen hot pockets in damp paper towel for microwaving because the steam created at 212°F helps heat penetrate evenly and prevents the exterior from becoming rubbery.equipment212°F steam
- ✓Limit filling to 2-3 tablespoons per pocket because excess moisture will create steam pressure that ruptures seals at approximately 15 PSI during heating.ingredient2-3 tablespoons