Buffalo Chicken Pockets Recipe

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Buffalo Chicken Pockets Recipe
Buffalo Chicken Pockets Recipe photo by Taste of Home
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Buffalo Chicken Pockets Recipe

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Here’s my idea of pub food made easy: biscuits flavored with Buffalo wing sauce and blue cheese. They're my Friday night favorite. —Maria Regakis, Saugus, Massachusetts
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 pocket (calculated without blue cheese dressing): 258 calories, 12g fat (5g saturated fat), 35mg cholesterol, 987mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 12g protein.

  • 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
  1. 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.
  2. 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.
  3. 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

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Reviews forBuffalo Chicken Pockets

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MY REVIEW
wunsagin User ID: 791731 261335
Reviewed Feb. 15, 2017

"I couldn't find ground chicken so I chopped up pre-sliced chicken tenders, it was still very good! Great for a light supper or just an anytime snack."

MY REVIEW
danielleylee User ID: 4484886 240560
Reviewed Dec. 29, 2015

"I made these tonight and actually used the leftover baked buffalo chicken cut up from the October 2015 TOH issue https://www.tasteofhome.com/recipes/baked-buffalo-chicken. I also added additional hot sauce to kick things up a notch. What a great way to use leftovers."

MY REVIEW
Angel182009 User ID: 6228642 240106
Reviewed Dec. 24, 2015

"These little bites are packed with flavor!!! I used canned chicken to save on time."

MY REVIEW
benchelle91 User ID: 3751186 238805
Reviewed Dec. 6, 2015

"My family loved these! So easy to make is a plus!"

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