# Buffalo Chicken Hot Pockets

These buffalo chicken hot pockets are a high-protein meal prep option with better macros than most protein bars, that can be frozen and reheated in 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
- 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. To make the chicken, 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 by blending cottage cheese, 1/3 fat cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat-free milk.
3. Shred the cooked chicken.
4. Add the 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, then mix with your hands until clumpy.
6. Knead the dough for a few minutes until it is smooth.
7. Cut the dough into 10 equal pieces and shape them into balls.
8. Roll out each dough ball until very thin.
9. Add 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 shape.
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 making your own.
- To freeze, wrap hot pockets in aluminum foil or an airtight freezer bag for up to 1 month.
- To reheat from frozen, wrap in a wet paper towel, microwave for 3-4 minutes, then toast or air fry for crispiness.
- Knead the dough until smooth.
- Roll out the dough balls very thin.

## Source

- Original video: https://www.instagram.com/reel/DSQOzfBCPcg/?utm_source=ig_web_copy_link&igsh=NTc4MTIwNjQ2YQ==
- Recipe page: https://www.cliprecipe.com/recipe/d0bf6bad-8e0d-4f3c-9113-f383e2648967
- Extracted: 2026-01-28

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