Buffalo Chicken Hot Pockets
Get ready to indulge in these mouthwatering Buffalo Chicken Hot Pockets! Packed with protein and oozing with cheesy goodness, these tasty treats are perfect for meal prep and guilt-free snacking. With tender shredded chicken, zesty buffalo sauce, and a crispy outer layer, you’ll be reaching for these flavorful pockets time and again!
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 self-rising flour and Greek yogurt at a 2:1 ratio by weight to create a protein-rich dough that won't require yeast or rising time, as the acid in yogurt activates the baking powder in self-rising flour immediately.technique2:1 ratio by weight
- ✓Cook chicken breast to exactly 165°F internal temperature, then let it rest 3 minutes before shredding to retain maximum moisture while ensuring food safety for the filling.timing165°F, 3 minutes rest
- ✓Brush hot pocket seams with beaten egg before baking to create a protein seal that prevents filling leakage during cooking and freezing cycles.technique
- ✓When microwaving from frozen, the wet paper towel creates steam at 212°F that thaws the exterior while preventing the crust from becoming rubbery due to microwave's uneven heating pattern.equipment212°F steam temperature
- ✓Air fry the microwaved hot pocket at 400°F for 2-3 minutes to reactivate the Maillard reaction on the crust surface, restoring crispiness lost during microwave reheating.timing400°F, 2-3 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
10
people
Level
intermediate
Share this recipe
Buffalo Chicken Hot Pockets
Get ready to indulge in these mouthwatering Buffalo Chicken Hot Pockets! Packed with protein and oozing with cheesy goodness, these tasty treats are perfect for meal prep and guilt-free snacking. With tender shredded chicken, zesty buffalo sauce, and a crispy outer layer, you’ll be reaching for these flavorful pockets time and again!
📝 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 self-rising flour and Greek yogurt at a 2:1 ratio by weight to create a protein-rich dough that won't require yeast or rising time, as the acid in yogurt activates the baking powder in self-rising flour immediately.technique2:1 ratio by weight
- ✓Cook chicken breast to exactly 165°F internal temperature, then let it rest 3 minutes before shredding to retain maximum moisture while ensuring food safety for the filling.timing165°F, 3 minutes rest
- ✓Brush hot pocket seams with beaten egg before baking to create a protein seal that prevents filling leakage during cooking and freezing cycles.technique
- ✓When microwaving from frozen, the wet paper towel creates steam at 212°F that thaws the exterior while preventing the crust from becoming rubbery due to microwave's uneven heating pattern.equipment212°F steam temperature
- ✓Air fry the microwaved hot pocket at 400°F for 2-3 minutes to reactivate the Maillard reaction on the crust surface, restoring crispiness lost during microwave reheating.timing400°F, 2-3 minutes