Buffalo Chicken Hot Pockets
Get ready to spice up your meal prep with these mouthwatering Buffalo Chicken Hot Pockets! Packed with tender, shredded chicken and zesty buffalo sauce, these savory pockets are not only protein-rich but also a breeze to whip up and reheat. Perfect for a quick lunch or snack, they’ll have you craving more with every bite!
Prep
15
min
Cook
30
min
Serves
5
people
Level
intermediate
📝 Ingredients
Serves 5🥬Fresh Produce(3)
- 7g garlic salt (0.25 oz)
- 4g garlic salt (0.14 oz)
- 4g dried Italian herbs (0.14 oz)
🥩Meat & Seafood(1)
- 450g shredded roast chicken meat, skin and bones removed (about 1 Coles roast chicken) (0.99 lbs)about 1 Coles roast chicken
🥛Dairy & Eggs(4)
- 168g light cottage cheese (5.93 oz)
- 28g Philadelphia Light cream cheese (0.99 oz)
- 195g Coles Mozzarella Light, shredded (6.88 oz)
- 30ml skim milk (1.01 fl oz)
🫙Pantry Staples(1)
- 250g self raising flour, plus extra for kneading (2 cup)
🧂Spices & Seasonings(2)
- 1.5g black pepper (0.05 oz)
- 1.5g onion powder (0.05 oz)
📦Other(3)
- 60g Frank’s RedHot Buffalo Wings Sauce (2.12 oz)
- 5g fresh chives, finely chopped (0.18 oz)
- 260g Chobani Greek Yoghurt Natural Light (or Coles no-fat Greek yoghurt) (9.18 oz)Coles no-fat Greek yoghurt
Nutrition (per serving)
Calories
490
Protein
46g
Carbs
43g
Fat
13g
👨🍳 Instructions
- 1
Make the filling. Take the skin and bones off the roast chicken and shred the meat with two forks. Put the chicken and chives in a large bowl.
- 2
Make the sauce. Put the cottage cheese, cream cheese, garlic salt, pepper, onion powder, buffalo sauce and milk in a blender. Blend until smooth, then pour it over the chicken and mix until the chicken is fully coated.
- 3
Make the dough. In a separate bowl, mix the flour, yoghurt, garlic salt and Italian herbs until a dough forms.
- 4
Tip the dough onto a floured bench and knead for 1–2 minutes until smooth. Sprinkle on a little more flour as you knead to stop it sticking.
- 5
Divide the dough into 5 even balls (about 104g each). Roll each one into an oval about 3–4mm thick.
- 6
Spoon an even amount of buffalo chicken onto one half of each oval, then top with 39g of mozzarella.
- 7
Fold the other half of the dough over the filling and press the edges closed with a fork.
- 8
Heat a frying pan on medium-low heat with a spray of oil. Toast the hot pockets for 4–5 minutes on each side until golden brown and cooked through. Put a lid on the pan so the dough cooks all the way through and the cheese melts.
- 9
Wrap a hot pocket in a damp paper towel and microwave it on a plate for 3–4 minutes if frozen, or 1–2 minutes from the fridge.
- 10
For a crispy outside, toast it in a hot pan for 1–2 minutes on each side.
💡 Pro Tips
- ✓Use yogurt at 38-40°F straight from the fridge when mixing with flour; warm yogurt (above 50°F) will hydrate the flour too quickly and create a sticky, slack dough that requires excessive kneading and extra flour, compromising the tender crumb structure.ingredient38-40°F | optimal dough hydration
- ✓Knead for exactly 1-2 minutes only—this yogurt dough develops gluten differently than water-based doughs due to lactic acid lowering pH and weakening gluten bonds, so over-kneading (beyond 2 minutes) creates a tough, dense pocket rather than a tender crumb.timing1-2 minutes maximum
- ✓Toast at medium-low (300-325°F) with the lid on for the entire 4-5 minute per-side cook to create a seal that traps steam; this steams the interior dough to 190-200°F (gelatinizing remaining starches) while the uncovered top would brown at 330°F+ and harden before the cheese melts.technique300-325°F | lid on entire cook | 190-200°F interior target
- ✓Blend the buffalo sauce filling until completely smooth (60-90 seconds) because the cottage cheese contains curds that won't coat the chicken evenly if under-blended, resulting in dry patches; the cream cheese emulsifier needs full incorporation to create a cohesive coating.timing60-90 seconds blend time
- ✓Roll the dough to exactly 3-4mm thick because thinner sections (<2mm) will rupture during cooking and leak filling, while thicker sections (>5mm) won't cook through in 4-5 minutes per side and leave doughy interiors.technique3-4mm thickness
Share this recipe
Prep
15
min
Cook
30
min
Serves
5
people
Level
intermediate
Share this recipe
Buffalo Chicken Hot Pockets
Get ready to spice up your meal prep with these mouthwatering Buffalo Chicken Hot Pockets! Packed with tender, shredded chicken and zesty buffalo sauce, these savory pockets are not only protein-rich but also a breeze to whip up and reheat. Perfect for a quick lunch or snack, they’ll have you craving more with every bite!
📝 Ingredients
Serves 5🥬Fresh Produce(3)
- 7g garlic salt (0.25 oz)
- 4g garlic salt (0.14 oz)
- 4g dried Italian herbs (0.14 oz)
🥩Meat & Seafood(1)
- 450g shredded roast chicken meat, skin and bones removed (about 1 Coles roast chicken) (0.99 lbs)about 1 Coles roast chicken
🥛Dairy & Eggs(4)
- 168g light cottage cheese (5.93 oz)
- 28g Philadelphia Light cream cheese (0.99 oz)
- 195g Coles Mozzarella Light, shredded (6.88 oz)
- 30ml skim milk (1.01 fl oz)
🫙Pantry Staples(1)
- 250g self raising flour, plus extra for kneading (2 cup)
🧂Spices & Seasonings(2)
- 1.5g black pepper (0.05 oz)
- 1.5g onion powder (0.05 oz)
📦Other(3)
- 60g Frank’s RedHot Buffalo Wings Sauce (2.12 oz)
- 5g fresh chives, finely chopped (0.18 oz)
- 260g Chobani Greek Yoghurt Natural Light (or Coles no-fat Greek yoghurt) (9.18 oz)Coles no-fat Greek yoghurt
Nutrition (per serving)
Calories
490
Protein
46g
Carbs
43g
Fat
13g
👨🍳 Instructions
- 1
Make the filling. Take the skin and bones off the roast chicken and shred the meat with two forks. Put the chicken and chives in a large bowl.
- 2
Make the sauce. Put the cottage cheese, cream cheese, garlic salt, pepper, onion powder, buffalo sauce and milk in a blender. Blend until smooth, then pour it over the chicken and mix until the chicken is fully coated.
- 3
Make the dough. In a separate bowl, mix the flour, yoghurt, garlic salt and Italian herbs until a dough forms.
- 4
Tip the dough onto a floured bench and knead for 1–2 minutes until smooth. Sprinkle on a little more flour as you knead to stop it sticking.
- 5
Divide the dough into 5 even balls (about 104g each). Roll each one into an oval about 3–4mm thick.
- 6
Spoon an even amount of buffalo chicken onto one half of each oval, then top with 39g of mozzarella.
- 7
Fold the other half of the dough over the filling and press the edges closed with a fork.
- 8
Heat a frying pan on medium-low heat with a spray of oil. Toast the hot pockets for 4–5 minutes on each side until golden brown and cooked through. Put a lid on the pan so the dough cooks all the way through and the cheese melts.
- 9
Wrap a hot pocket in a damp paper towel and microwave it on a plate for 3–4 minutes if frozen, or 1–2 minutes from the fridge.
- 10
For a crispy outside, toast it in a hot pan for 1–2 minutes on each side.
💡 Pro Tips
- ✓Use yogurt at 38-40°F straight from the fridge when mixing with flour; warm yogurt (above 50°F) will hydrate the flour too quickly and create a sticky, slack dough that requires excessive kneading and extra flour, compromising the tender crumb structure.ingredient38-40°F | optimal dough hydration
- ✓Knead for exactly 1-2 minutes only—this yogurt dough develops gluten differently than water-based doughs due to lactic acid lowering pH and weakening gluten bonds, so over-kneading (beyond 2 minutes) creates a tough, dense pocket rather than a tender crumb.timing1-2 minutes maximum
- ✓Toast at medium-low (300-325°F) with the lid on for the entire 4-5 minute per-side cook to create a seal that traps steam; this steams the interior dough to 190-200°F (gelatinizing remaining starches) while the uncovered top would brown at 330°F+ and harden before the cheese melts.technique300-325°F | lid on entire cook | 190-200°F interior target
- ✓Blend the buffalo sauce filling until completely smooth (60-90 seconds) because the cottage cheese contains curds that won't coat the chicken evenly if under-blended, resulting in dry patches; the cream cheese emulsifier needs full incorporation to create a cohesive coating.timing60-90 seconds blend time
- ✓Roll the dough to exactly 3-4mm thick because thinner sections (<2mm) will rupture during cooking and leak filling, while thicker sections (>5mm) won't cook through in 4-5 minutes per side and leave doughy interiors.technique3-4mm thickness