High Protein Buffalo Chicken Hotpockets
High Protein Buffalo Chicken Hotpockets
Ingredients
For the Dough
- 3 1/4 cups all-purpose flour
- 1 3/4 cups 0% fat Greek yogurt
- 1/4 teaspoon salt, optional, to taste
For the Buffalo Chicken Filling
- 1 1/8 pounds chicken breast, diced into small cubes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, optional, for added spice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 3/4 tablespoons hot sauce, such as Frank's RedHot
- 2 tablespoons light butter
- 1 tablespoon apple cider vinegar
- 1 1/2 tablespoons brown sugar alternative, or brown sugar/regular sweetener
- 1 1/4 tablespoons honey
- 1 teaspoon cornstarch
- 2 teaspoons water
For Assembly
- 1 1/2 cups low-fat shredded cheese, such as 50% less fat
- cooking spray, as needed
Instructions
- 1
Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and 0% fat Greek yogurt. If desired, add the optional salt. Mix with a spoon until crumbly, then knead by hand for 3-5 minutes until a smooth, cohesive ball forms. Divide the dough into 8 equal portions and roll each into a small ball. Set aside.
⏱️ 10 min
- 2
Prepare the Chicken: In a separate bowl, season the diced chicken breast with garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix thoroughly to ensure the chicken is evenly coated. Heat a large skillet over medium-high heat and spray generously with cooking spray. Add the seasoned chicken and cook for 5-7 minutes, or until golden brown and fully cooked through. Remove the cooked chicken from the skillet and set aside.
⏱️ 15 min
- 3
Make the Buffalo Sauce: In the same skillet (no need to clean), melt the light butter over medium heat. Add the hot sauce, apple cider vinegar, brown sugar alternative, and honey. Stir well. In a small bowl, whisk together the cornstarch and water to create a slurry. Add the cornstarch slurry to the sauce in the skillet, stirring constantly until the sauce thickens slightly, about 1-2 minutes. Return the cooked chicken to the skillet and stir until it is completely coated in the thickened buffalo sauce. Remove from heat.
⏱️ 10 min
- 4
Assemble the Hotpockets: Take one dough ball and roll it out on a lightly floured surface into a thin, circular shape, about 6-7 inches in diameter. Place approximately 1/8 of the buffalo chicken filling (about 2-3 tablespoons) onto the center of the rolled-out dough. Sprinkle about 2 tablespoons of low-fat shredded cheese over the chicken filling. Carefully fold one side of the dough over the filling to meet the other side, forming a half-moon shape. Pinch the edges tightly to seal the hotpocket. You can crimp with a fork for a decorative edge. Flip the sealed hotpocket over and gently press down to flatten it slightly. Repeat this process for the remaining 7 dough balls and filling.
⏱️ 20 min
- 5
Cook the Hotpockets: Heat a large non-stick pan or griddle over medium heat and spray generously with cooking spray. Place 2-3 hotpockets in the pan, ensuring they are not overcrowded. Cover the pan with a lid. Cook for 3-4 minutes on each side, or until the hotpockets are golden brown and cooked through. Repeat with remaining hotpockets. Serve immediately.
⏱️ 20 min
- 6
Storage: To store, allow hotpockets to cool completely. Wrap each hotpocket individually in aluminum foil. Store in the freezer for up to 2-3 months.
- 7
Reheating: To reheat from frozen, unwrap from foil and wrap in a damp paper towel. Microwave for 3-4 minutes, or until heated through. Carefully unwrap from the paper towel and air-fry or toast in a pan for a couple of minutes to get crispy. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
High Protein Buffalo Chicken Hotpockets
Ingredients
For the Dough
- 3 1/4 cups all-purpose flour
- 1 3/4 cups 0% fat Greek yogurt
- 1/4 teaspoon salt, optional, to taste
For the Buffalo Chicken Filling
- 1 1/8 pounds chicken breast, diced into small cubes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, optional, for added spice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 3/4 tablespoons hot sauce, such as Frank's RedHot
- 2 tablespoons light butter
- 1 tablespoon apple cider vinegar
- 1 1/2 tablespoons brown sugar alternative, or brown sugar/regular sweetener
- 1 1/4 tablespoons honey
- 1 teaspoon cornstarch
- 2 teaspoons water
For Assembly
- 1 1/2 cups low-fat shredded cheese, such as 50% less fat
- cooking spray, as needed
Instructions
- 1
Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and 0% fat Greek yogurt. If desired, add the optional salt. Mix with a spoon until crumbly, then knead by hand for 3-5 minutes until a smooth, cohesive ball forms. Divide the dough into 8 equal portions and roll each into a small ball. Set aside.
⏱️ 10 min - 2
Prepare the Chicken: In a separate bowl, season the diced chicken breast with garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix thoroughly to ensure the chicken is evenly coated. Heat a large skillet over medium-high heat and spray generously with cooking spray. Add the seasoned chicken and cook for 5-7 minutes, or until golden brown and fully cooked through. Remove the cooked chicken from the skillet and set aside.
⏱️ 15 min - 3
Make the Buffalo Sauce: In the same skillet (no need to clean), melt the light butter over medium heat. Add the hot sauce, apple cider vinegar, brown sugar alternative, and honey. Stir well. In a small bowl, whisk together the cornstarch and water to create a slurry. Add the cornstarch slurry to the sauce in the skillet, stirring constantly until the sauce thickens slightly, about 1-2 minutes. Return the cooked chicken to the skillet and stir until it is completely coated in the thickened buffalo sauce. Remove from heat.
⏱️ 10 min - 4
Assemble the Hotpockets: Take one dough ball and roll it out on a lightly floured surface into a thin, circular shape, about 6-7 inches in diameter. Place approximately 1/8 of the buffalo chicken filling (about 2-3 tablespoons) onto the center of the rolled-out dough. Sprinkle about 2 tablespoons of low-fat shredded cheese over the chicken filling. Carefully fold one side of the dough over the filling to meet the other side, forming a half-moon shape. Pinch the edges tightly to seal the hotpocket. You can crimp with a fork for a decorative edge. Flip the sealed hotpocket over and gently press down to flatten it slightly. Repeat this process for the remaining 7 dough balls and filling.
⏱️ 20 min - 5
Cook the Hotpockets: Heat a large non-stick pan or griddle over medium heat and spray generously with cooking spray. Place 2-3 hotpockets in the pan, ensuring they are not overcrowded. Cover the pan with a lid. Cook for 3-4 minutes on each side, or until the hotpockets are golden brown and cooked through. Repeat with remaining hotpockets. Serve immediately.
⏱️ 20 min - 6
Storage: To store, allow hotpockets to cool completely. Wrap each hotpocket individually in aluminum foil. Store in the freezer for up to 2-3 months.
- 7
Reheating: To reheat from frozen, unwrap from foil and wrap in a damp paper towel. Microwave for 3-4 minutes, or until heated through. Carefully unwrap from the paper towel and air-fry or toast in a pan for a couple of minutes to get crispy. Enjoy!