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Buffalo Chicken Hot Pockets
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Buffalo Chicken Hot Pockets

3 h 20 minServes 10Nutri-Score B€€
from @fairfiteats1 import0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • self-rising flourGrains500 g
  • Greek yogurt (0% fat)Dairy520 g
  • garlic salt (for the dough)Spices15 g
  • Italian seasoningSpices8 g
  • chicken breastMeat1.1 kg
  • garlic salt (for the chicken)Spices7 g
  • smoked paprikaSpices3 g
  • ranch seasoningSpices8 g
  • black pepper (for the chicken)Spices3 g
  • tomato salsaPantry60 g
  • white onion (diced)Produce100 g
  • buffalo sauce (for the chicken)Pantry120 ml
  • fat-free mozzarellaDairy392 g
  • fresh chives (chopped)Produce10 g
  • cottage cheeseDairy335 g
  • 1/3 fat cream cheeseDairy56 g
  • garlic salt (for the sauce)Spices7 g
  • black pepper (for the sauce)Spices3 g
  • onion powderSpices3 g
  • buffalo sauce (for the sauce)Pantry120 ml
  • fat-free milkDairy60 ml

per serving

Nutrition

412kcal

Carbs
44 g
Proteins
50 g
Fat
4 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Blender
  • Frying pan
  • Mixing bowl
  • Rolling pin

step by step

Method

  1. Cook the buffalo chicken

    • Combine the chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, diced white onion and buffalo sauce in a slow cooker.
    • Cook on high for 2 to 3 hours until the chicken is tender.
    Step 1

  2. Make the high protein buffalo sauce

    • Right before the chicken is done, add cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce and fat-free milk to a blender.
    • Blend until smooth and creamy.
    Step 2

  3. Shred and mix the filling

    • Shred the cooked chicken.
    • Add the blended buffalo sauce to the shredded chicken.
    • Stir in the mozzarella and chopped chives until well combined.
    Step 3

  4. Make the dough

    • Weigh out the self-rising flour, Greek yogurt, garlic salt and Italian seasoning.
    • Mix with your hands until you have a clumpy mixture.
    • Knead the dough for a few minutes until smooth.
    Step 4

  5. Shape the dough

    • Cut the dough into 10 equal pieces and shape them into balls.
    • Roll each ball out until very thin.
    Step 5

  6. Fill and seal the hot pockets

    • Add some chicken filling and mozzarella on top of each rolled dough round.
    • Pinch the edges together to seal and form the hot pockets.
    Step 6

  7. Toast and serve

    • Toast the hot pockets in a pan until golden brown.
    • Wrap them up and enjoy, or freeze for later.
    Step 7
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