Buffalo Chicken Pockets Recipes

BUFFALO CHICKEN IN PUFF PASTRY

Steps:

• Preheat oven to 400 F degrees. Line a baking sheet with parchment paper or silpat.
• In a large bowl mix mix shredded chicken, blue cheese, cheddar cheese, hot sauce and salt and pepper.
• Sprinkle some flour on your work surface and roll out each sheet of puff pastry into a rectangle about 15 inches by 8 inches.Cut each sheet into 6 equal rectangles.
• Add a couple tablespoons of the chicken mixture to each rectangle and fold each rectangle to seal the edges using a fork. Repeat this with remaining puff pastry and chicken.
• Place each puff pastry on the baking sheet and brush with egg wash.
• Bake for 20 minutes or until golden brown, making sure to check during the last 5 minutes, so as not to burn them.
• Serve plain or with a buffalo dip.

BUFFALO CHICKEN POCKETS

Steps:

• 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., 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., 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.

BUFFALO CHICKEN PIZZA POCKETS

Steps:

• Preheat the oven to 425 degrees F.
• Heat a cast-iron skillet over medium-high heat. Add the oil and chicken, and sprinkle with 1 teaspoon each salt and pepper. Cook for 4 minutes, until fully cooked.
• Scrape the chicken into a mixing bowl along with the Parmesan, Buffalo sauce and scallions. Mix and then cool for 10 minutes.
• Roll out pizza dough and cut into four 4-inch squares. Place a slice of mozzarella in the center of each square and top with the filling. Brush the edges of the dough with egg wash and fold over the sides to seal.
• Place the pockets on a cookie sheet and bake for 10 to 12 minutes.

BUFFALO CHICKEN POCKETS

Steps:

• Preheat oven to 400 degrees
• Boil chicken breasts for 20 minutes, cool, then shred with forks
• In a small bowl, stir chicken and hot sauce
• Lay out egg roll wrappers on a clean flat surface with bowl of water ready
• In each egg roll, place a spoonful of chicken and top with carrots and celery
• Refer to below photos for rolling technique, use water to help stick the sides of the egg roll wrappers together
• Spray each pocket evenly with cooking spray and place on a non-stick cookie sheet
• Bake for 13-15 minutes, or until rolls are browned and crispy
• Enjoy!

CHICKEN POCKETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
• Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
• Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.

BUFFALO CHICKEN POCKETS RECIPE

Steps:

• Preheat the oven to 350°.
• Combine the chicken, buffalo sauce and bleu cheese in a medium bowl and toss to coat.
• Open the can of biscuits and lay them flat on a baking sheet. Press the biscuits out so that they nearly double in size. Divide the chicken evenly amongst the biscuits.
• Fold the biscuits in half and use a fork to seal the halves together. Bake for 10-15 minutes, until the biscuits are golden brown.
• Serve the buffalo chicken pockets with a side of Litehouse® Chunky Blue Cheese dressing, carrots and celery.

BUFFALO CHICKEN FOOTBALL HAND PIES RECIPE BY TASTY

Steps:

• Preheat to oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a large bowl, combine the chicken, salt, pepper, mozzarella cheese, green onions, buffalo sauce, and ranch dressing.
• Roll out the pie crusts on a lightly floured surface to about ¼-inch (6 mm) thick.
• Using a paring knife, cut thin strips to resemble football laces. Then, cut out small football shapes from the remaining dough. Reroll any excess dough and cut out more shapes. You should have about 48 footballs total.
• Transfer 24 football shapes to the prepared baking sheet.
• Spoon a heaping tablespoon of the chicken filling into the center of each football, leaving about a ½-inch (1 cm) border around the edges.
• Brush the edges with egg wash and place another football on top, pressing the edges with your finger. Crimp the edges with a fork to seal.
• Arrange the lace cutouts on top of the footballs. Brush more egg wash over the tops.
• Bake for 15-20 minutes, or until golden brown.
• Let cool for 5 minutes before serving. Serve with ranch dressing, if desired.
• Enjoy!