• Prep Time: 15
  • Cooking Time: 20 mins
  • Serves: 8

Buffalo Chicken Pockets

  • Recipe Submitted by on

 Ingredients List

  • 3/4 pound ground chicken
  • 1/3 cup Buffalo wing sauce
  • 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
  • 1/2 cup shredded cheddar cheese
  • Blue cheese salad dressing, optional


Preheat oven to 375°. In a large skillet, cook chicken over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain. Remove from heat; stir in wing sauce.
On a lightly floured surface, roll each biscuit into a 6-in. circle; top each with 1/4 cup chicken mixture and 2 tablespoons cheese. Fold dough over filling; pinch edge to seal.
Transfer to an ungreased baking sheet. Bake until golden brown, 12-14 minutes. If desired, serve with blue cheese dressing. Freeze option: Freeze cooled pockets in a freezer container. To use, reheat pockets on an ungreased baking sheet in a preheated 375° oven until heated through.

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