# Buffalo Chicken Hot Pockets

These high-protein buffalo chicken hot pockets are perfect for meal prep and can be reheated in less than five minutes.

- Servings: 10 servings
- Total time: 180 min
- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 500 g Self Rising Flour
- 520 g Greek Yogurt (0% Fat)
- 1 Tbsp Garlic Salt
- 8 g Italian Seasoning
- 40 oz Chicken Breast
- 0.5 Tbsp Garlic Salt
- 0.5 Tbsp Smoked Paprika
- 2 Tbsps Ranch Seasoning
- 0.5 Tbsp Black Pepper
- 4 Tbsps Tomato Salsa
- 1 Cup Diced White Onions
- 0.5 Cup Buffalo Sauce
- 3.5 Cups Fat Free Mozzarella
- 10 g Fresh Chives
- 1.5 Cups Cottage Cheese
- 2 oz 1/3 Fat Cream Cheese
- 0.5 Tbsp Garlic Salt
- 0.5 Tbsp Black Pepper
- 0.5 Tbsp Onion Powder
- 0.5 Cup Buffalo Sauce
- 0.25 Cup Fat Free Milk

## Instructions

1. Combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker and cook for about two to three hours.
2. Right before the chicken is done, prepare the high protein buffalo sauce using a blender by combining cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat-free milk.
3. Shred the cooked chicken.
4. Add the prepared buffalo sauce, mozzarella, and chives to the shredded chicken and mix until combined.
5. For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
6. Go in with your hands and mix the dough ingredients until you have a clumpy mixture.
7. Knead the dough for a few minutes until it looks smooth.
8. Cut the dough into 10 equal pieces and shape them into balls.
9. Roll these dough balls out until they are very thin.
10. Add some chicken filling and mozzarella on top of each rolled-out dough piece.
11. Pinch the edges of the dough together to make the hot pocket shape.
12. Toast the hot pockets in a pan until golden brown.
13. Wrap them up and enjoy.

## Equipment

- slow cooker
- blender
- pan

## Tips

- You can use rotisserie chicken as an alternative to making your own.
- For freezing, wrap hot pockets in aluminum foil or put them in an airtight freezer bag and keep frozen for up to 1 month.
- For reheating, wrap a frozen hot pocket in a wet paper towel, microwave for 3-4 minutes, and toast or air fry for a few minutes for crispiness.

## Source

- Original video: https://www.facebook.com/TrustTheSkinnyChef/videos/buffalo-chicken-hot-pockets-makes-10-hot-pockets-macros-per-hot-pocket-425-calor/1489526402112260/
- Recipe page: https://www.cliprecipe.com/recipe/4ed55562-a6c5-4240-9b61-fcfd0282d8c1
- Extracted: 2026-01-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt