# Buffalo Chicken Hot Pockets

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

- Servings: 10 servings
- Total time: 120 min
- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 500 g Self Rising Flour
- 520 g Greek Yogurt (0% Fat)
- 1 Tbsp Garlic Salt
- 1 Tbsp 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. Cook chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker for 2-3 hours.
2. While the chicken is cooking, prepare the high protein buffalo sauce by blending 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.
5. For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning, then mix by hand until clumpy.
6. Knead the dough for a few minutes until smooth.
7. Cut the dough into 10 equal pieces and shape them into balls.
8. Roll out each dough ball until it is very thin.
9. Place some chicken filling and mozzarella on top of each rolled-out dough piece.
10. Pinch the edges of the dough together to form the hot pocket.
11. Toast the hot pockets in a pan until golden brown.
12. Wrap them up and enjoy.

## Equipment

- slow cooker
- blender
- pan

## Tips

- You can use rotisserie chicken as an alternative to cooking your own chicken breast.
- To freeze, wrap hot pockets in aluminum foil or put them in an airtight freezer bag for up to 1 month.
- To reheat, wrap a frozen hot pocket in a wet paper towel, microwave for 3-4 minutes, and then toast in a pan or air fry for a few minutes for crispiness.
- Knead the dough for a few minutes until smooth.
- Roll the dough balls very thin.

## Source

- Original video: https://www.instagram.com/reel/DSQOzfBCPcg/?igsh=bmFxeDljaGF5ejl5
- Recipe page: https://www.cliprecipe.com/recipe/a2e05873-5f0d-4883-a8f9-1b22022367c3
- Extracted: 2026-01-08

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