Chipotle Chicken Bacon Hot Pockets

180 mins
Serves 10
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Directions

  1. 1Combine chicken breast with garlic salt, onion powder, canned chipotle peppers, and honey in a slow cooker and cook for 2 to 3 hours to make the chicken.
  2. 2Combine chicken breast with garlic salt, onion powder, canned chipotle peppers, and honey in a slow cooker and cook for 2 to 3 hours to make the chicken.
  3. 3Combine chicken breast with garlic salt, onion powder, canned chipotle peppers, and honey in a slow cooker and cook for 2 to 3 hours to make the chicken.
  4. 4In a blender, combine cottage cheese, light mayo, canned chipotle peppers, garlic salt, black pepper, honey, and fat-free milk to make the high protein chipotle sauce.
  5. 5In a blender, combine cottage cheese, light mayo, canned chipotle peppers, garlic salt, black pepper, honey, and fat-free milk to make the high protein chipotle sauce.
  6. 6In a blender, combine cottage cheese, light mayo, canned chipotle peppers, garlic salt, black pepper, honey, and fat-free milk to make the high protein chipotle sauce.
  7. 7Shred the cooked chicken.
  8. 8Shred the cooked chicken.
  9. 9Shred the cooked chicken.
  10. 10Add the chipotle sauce, mozzarella, center cut bacon, and chives to the shredded chicken and mix.
  11. 11Add the chipotle sauce, mozzarella, center cut bacon, and chives to the shredded chicken and mix.
  12. 12Add the chipotle sauce, mozzarella, center cut bacon, and chives to the shredded chicken and mix.
  13. 13For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
  14. 14For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
  15. 15For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
  16. 16Mix the dough ingredients with your hands until a clumpy mixture forms.
  17. 17Mix the dough ingredients with your hands until a clumpy mixture forms.
  18. 18Mix the dough ingredients with your hands until a clumpy mixture forms.
  19. 19Knead the dough for a few minutes until it is smooth.
  20. 20Knead the dough for a few minutes until it is smooth.
  21. 21Knead the dough for a few minutes until it is smooth.
  22. 22Cut the dough into 10 equal pieces and shape them into balls.
  23. 23Cut the dough into 10 equal pieces and shape them into balls.
  24. 24Cut the dough into 10 equal pieces and shape them into balls.
  25. 25Roll out each dough ball until very thin.
  26. 26Roll out each dough ball until very thin.
  27. 27Roll out each dough ball until very thin.
  28. 28Add some chicken filling and mozzarella on top of each rolled-out dough piece.
  29. 29Add some chicken filling and mozzarella on top of each rolled-out dough piece.
  30. 30Add some chicken filling and mozzarella on top of each rolled-out dough piece.
  31. 31Pinch the edges of the dough together to form the hot pocket.
  32. 32Pinch the edges of the dough together to form the hot pocket.
  33. 33Pinch the edges of the dough together to form the hot pocket.
  34. 34Toast the hot pockets in a pan until golden brown.
  35. 35Toast the hot pockets in a pan until golden brown.
  36. 36Toast the hot pockets in a pan until golden brown.
  37. 37To freeze, wrap the hot pockets in aluminum foil or put them in an airtight freezer bag and keep frozen for up to 1 month.
  38. 38To freeze, wrap the hot pockets in aluminum foil or put them in an airtight freezer bag and keep frozen for up to 1 month.
  39. 39To freeze, wrap the hot pockets in aluminum foil or put them in an airtight freezer bag and keep frozen for up to 1 month.
  40. 40To reheat, take out a frozen hot pocket, wrap it in a wet paper towel, and microwave it on a plate for 3-4 minutes.
  41. 41To reheat, take out a frozen hot pocket, wrap it in a wet paper towel, and microwave it on a plate for 3-4 minutes.
  42. 42To reheat, take out a frozen hot pocket, wrap it in a wet paper towel, and microwave it on a plate for 3-4 minutes.
  43. 43For a crispy finish after microwaving, toast in a pan or air fry for a few minutes.
  44. 44For a crispy finish after microwaving, toast in a pan or air fry for a few minutes.
  45. 45For a crispy finish after microwaving, toast in a pan or air fry for a few minutes.

Ingredients

  • 500 g Self Rising Flour
  • 500 g Self Rising Flour
  • 500 g Self Rising Flour
  • 520 g Greek Yogurt (0% Fat)
  • 520 g Greek Yogurt (0% Fat)
  • 520 g Greek Yogurt (0% Fat)
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Salt
  • 8 g Italian Seasoning
  • 8 g Italian Seasoning
  • 8 g Italian Seasoning
  • 1135 g Chicken Breast
  • 1135 g Chicken Breast
  • 1135 g Chicken Breast
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Salt
  • 7 g Onion Powder
  • 7 g Onion Powder
  • 7 g Onion Powder
  • 100 g Canned Chipotle Peppers
  • 100 g Canned Chipotle Peppers
  • 100 g Canned Chipotle Peppers
  • 40 g Honey
  • 40 g Honey
  • 40 g Honey
  • 392 g Fat Free Mozzarella
  • 392 g Fat Free Mozzarella
  • 392 g Fat Free Mozzarella
  • 50 g Cooked Center Cut Bacon Slices
  • 50 g Cooked Center Cut Bacon Slices
  • 50 g Cooked Center Cut Bacon Slices
  • 10 g Fresh Chives
  • 10 g Fresh Chives
  • 10 g Fresh Chives
  • 450 g Cottage Cheese
  • 450 g Cottage Cheese
  • 450 g Cottage Cheese
  • 30 g Light Mayo
  • 30 g Light Mayo
  • 30 g Light Mayo
  • 50 g Canned Chipotle Peppers
  • 50 g Canned Chipotle Peppers
  • 50 g Canned Chipotle Peppers
  • 7 g Garlic Salt
  • 7 g Garlic Salt
  • 7 g Garlic Salt
  • 3 g Black Pepper
  • 3 g Black Pepper
  • 3 g Black Pepper
  • 20 g Honey
  • 20 g Honey
  • 20 g Honey
  • 120 g Fat Free Milk
  • 120 g Fat Free Milk
  • 120 g Fat Free Milk

Equipment

slow cookerblenderpanaluminum foilairtight freezer bagmicrowaveair fryer

Tips

  • You can use rotisserie chicken.
  • Knead the dough until smooth.
  • For crispy hot pockets after reheating, toast in a pan or air fry for a few minutes.