Go Back Email Link
Hand holding a Buffalo Chicken Puff Pastry Pocket dipping into ranch dressing.
Print Add to Collection

Buffalo Chicken Puff Pastry Pockets

Creamy Buffalo Chicken Puff Pastry Pockets are stuffed with a yummy shredded cheese and buffalo sauce chicken mixture and baked until golden brown and delicious!
Keyword Buffalo Chicken Puff Pastry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Ang Paris

Ingredients

  • 2 packages Puff Pastry Dough such as Jus-Roll Puff Pastry
  • 8 oz. cream cheese softened
  • ½ cup blue cheese dressing
  • ½ cup buffalo sauce such as Frank's Red Hot Buffalo Wings Sauce
  • ½ cup shredded Monterrey jack or Colby jack cheese
  • 2 cups cooked chicken breasts shredded
  • ½ cup shredded mozzarella cheese
  • 2 diced celery stalks optional
  • egg wash

Instructions

  • In a medium bowl, combine the softened cream cheese, blue cheese dressing hot sauce, shredded chicken, and Monterrey jack cheese.
    8 oz. cream cheese, ½ cup blue cheese dressing, ½ cup buffalo sauce, ½ cup shredded Monterrey jack or Colby jack cheese, 2 cups cooked chicken breasts
  • Unroll the puff pastry onto an ungreased large cookie sheet, leaving it on the parchment paper.
    2 packages Puff Pastry Dough
  • Use a pizza cutter or knife to cut each puff pastry sheet into 8 squares.
  • Add about 1 tablespoon of the chicken mixture to the center of each square.
  • Fold the pastry at an angle to form a triangle. Gently press down on the edges with your fingers.
  • Using a fork, crimp the edges.
  • In a small bowl, mix together one egg and 2 tablespoons of water.
    egg wash
  • Brush the tops of the puff pastry dough with the egg wash.
  • Sprinkle a little bit of shredded mozzarella cheese on top of each triangle.
    ½ cup shredded mozzarella cheese
  • Bake at 400-degrees F for about 20 minutes until golden brown and serve warm.
    2 diced celery stalks

Video

Notes

  • Using shredded rotisserie chicken is a great way to make the filling faster.
  • If you have a few extra minutes, place the trays of chicken pockets into the fridge for 10 minutes before baking.