# Buffalo Chicken Hot Pockets

These high-protein buffalo chicken hot pockets are perfect for meal prep, offering better macros than most protein bars and 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
- 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 2 to 3 hours.
2. Prepare the high protein buffalo sauce by combining cottage cheese, 1/3 fat cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat free milk in a blender.
3. Shred the cooked chicken.
4. Add the buffalo sauce, fat-free mozzarella, and fresh chives to the shredded chicken and mix.
5. To make the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning and 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.
11. Toast the hot pockets in a pan until golden brown.
12. Wrap the hot pockets in aluminum foil or an airtight freezer bag for freezing, keeping them frozen for up to 1 month.
13. To reheat, wrap a frozen hot pocket in a wet paper towel and microwave on a plate for 3-4 minutes.
14. Toast the reheated hot pocket in a pan or air fry for a few minutes if a crispy texture is desired.

## Equipment

- slow cooker
- blender
- pan

## Tips

- You can use rotisserie chicken for convenience.
- Knead the dough until smooth.
- Hot pockets can be frozen for up to one month.
- Reheat frozen hot pockets in a microwave and then in a pan or air fryer for crispiness.

## Source

- Original video: https://www.facebook.com/watch/?ref=saved&v=1489526402112260
- Recipe page: https://www.cliprecipe.com/recipe/da3447f2-4df1-4353-9435-4be87acf0e02
- Extracted: 2026-02-21

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