Save on Pinterest

Buffalo Chicken Pockets

Total Time

Prep/Total Time: 30 min.


8 servings

Updated: Nov. 12, 2022
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
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 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 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.

Can you freeze Buffalo Chicken Pockets?

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.

Recommended Video