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Buffalo Chicken Pockets

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

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
Buffalo Chicken Pockets Recipe photo by Taste of Home
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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

  1. Preheat oven to 375°. In a large skillet, cook chicken over medium heat until no longer pink, 5-7 minutes, 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 and 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 until golden brown, 12-14 minutes. If desired, serve with blue cheese dressing.
    Freeze option: Freeze cooled pockets in a freezer container. To use, reheat pockets on an ungreased baking sheet in a preheated 375° oven until heated through.

Nutrition 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.

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