- 3/4 pound ground chicken
- 1/3 cup Buffalo wing sauce
- 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
- 1/2 cup shredded cheddar cheese
- Blue cheese salad dressing, optional
- Preheat oven to 375°. In a large skillet, cook chicken over medium heat 5-7 minutes or until no longer pink, breaking into crumbles; drain. Remove from heat; stir in wing sauce.
- On a lightly floured surface, roll each biscuit into a 6-in. circle; top each with 1/4 cup chicken mixture and 2 tablespoons cheese. Fold dough over filling; pinch edge to seal.
Transfer to an ungreased baking sheet. Bake 12-14 minutes or until golden brown. If desired, serve with blue cheese dressing.
Freeze option: Freeze cooled pockets in a resealable plastic freezer bag. To use, reheat pockets on an ungreased baking sheet in a preheated 375° oven until heated through. Yield: 8 servings.
Originally published as Buffalo Chicken Pockets in Simple & Delicious December/January 2016, pjls
Reviews for Buffalo Chicken Pockets
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Reviewed Dec. 24, 2015
"These little bites are packed with flavor!!! I used canned chicken to save on time."
Reviewed Dec. 6, 2015
"My family loved these! So easy to make is a plus!"