Buffalo Chicken Puff Pastry Pockets are creamy and cheesy on the inside and flaky on the outside. They're the perfect party snack or easy weeknight dinner!
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Just like my Puff Pastry Chicken Pockets, these buffalo chicken pockets make an easy appetizer or even a fun weeknight dinner. If you love the flavor of buffalo chicken wings, then you're going to adore this great recipe.
It's everything you love about classic Buffalo Chicken Dip, tucked into tender and flaky puff pastry!
Ingredients
This is a brief overview of our Buffalo Chicken Puff Pastry recipe. Please scroll down to the teal box below for step-by-step instructions and a full printable recipe card with ingredients.
- Puff Pastry Dough - I prefer refrigerated puff pastry to the frozen kind. Look for it in the refrigerator case near pie dough and biscuit dough.
- Chicken: I love using pulled chicken or shredded rotisserie chicken for this recipe. You can also use our crockpot Buffalo chicken.
- Cream Cheese: Helps add flavor and to bind the ingredients together. Use regular or low-fat cream cheese.
- Blue Cheese Dressing: Adds tanginess and creaminess. Store-bought or homemade dressing will both work. This can be substituted with Ranch dressing if you prefer.
- Buffalo Hot Sauce: I like Frank's Redhot original hot sauce, but you can use any brand or variety of hot sauce you like.
- Cheese: I like to use a mixture of Monterrey jack and mozzarella cheese. You could also use cheddar cheese or even pepper jack if you like. Freshly grated cheese will melt better than pre-shredded cheese.
- Celery: Adding minced celery to the chicken mixture is optional but does at a little brunch. You could also add chopped red onion or bell peppers to your chicken mixture.
- Egg: This will be beaten with a little water to make an egg wash for the puff pastry dough. It helps the dough to bake up golden brown, but is optional.
Variations:
- Instead of buffalo wing sauce, use your favorite barbecue sauce in the chicken filling. Of course, then they wouldn't be buffalo chicken pockets!
Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this easy puff pastry chicken recipe.
Buffalo hot sauce has a kick to it, but you can purchase it in different heat levels at your local grocery store.
While both phyllo and puff pastry becomes flaky when baked, they are not the same kind of dough.
Puff pastry is buttery, light, and flaky because it is a combination of flour and fat. Phyllo dough on the other hand has less fat so it's not as airy as puff pastry. Phyllo dough is paper-thin and dries out easily.
Puff pastry dough is much easier to work with, in my opinion.
Puff pastry is a simple dough that is stretched and folded to form many layers. When the dough bakes, the layers puff up as moisture in the dough turns into steam giving it that amazing flaky texture everyone loves.
Ang's Tips
✔️ Don’t let the dough sit on the countertop for too long; handling it is much easier right out of the refrigerator.
✔️ For extra flaky puff pastry, pop your tray into the fridge for 10 minutes before baking. This isn't required, but if you have the time, I recommend it.
Related: Mini Barbeque Chicken Calzones
Storage
To Store: Store leftover puff pastry pockets in an airtight container for 3-4 days. (These are my favorite airtight containers.)
To Reheat: Individual pockets can be microwaved in 30-second intervals until warmed throughout.
Make Ahead
Prepare the chicken pockets up to 24 hours before you wish to bake them. Store them in the fridge covered in plastic wrap until ready to bake.
Serving Suggestions
Serve your buffalo chicken pockets with blue cheese or ranch dressing for dipping along with some celery or carrot sticks if you like.
While these make a yummy game day snack (super bowl anyone??) and a great addition to your party spread, they are also awesome with a side salad for dinner!
Similar Recipes
Next time, try one of these delicious recipes made with puff pastry:
If you're looking for another great buffalo-flavored recipe, be sure to check out our list of Buffalo Chicken Recipe Ideas.
Not ready to make these easy Buffalo Chicken Puff Pastry Pockets yet?
When you do make it, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Buffalo Chicken Puff Pastry Pockets
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Ingredients
- 2 packages Puff Pastry Dough such as Jus-Roll Puff Pastry
- 8 ounces 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
- ½ cup celery diced, 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 ounces 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.½ cup celery
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.
AngELA Murch says
Omg! This is so easy! I like that you can make them to the level of spiciness you want.
Leela says
I've never made chicken turnovers with puff pastry before but those look amazing!!
Tami Vollenweider says
I usually use crescent rolls to make pocket type sandwiches! Yours looks so light and airy! Got to try them the next time I make them! I do like a little spice but not to overboard with it!
Samantha Murch says
I haven't made anything like this before but I think I will try them with my son! I do like puff pastry! I prefer ranch over blue cheese, but my new favorite cheese is gouda!
Sarah Oswald says
I love my buffalo chicken mild and I have never tried buffalo chicken with puff pastry but it sounds yummy.
Jodi W says
I like both ranch dressing and blue cheese dressing as sides to dip my turnovers into. YUM!
Ameera says
I have made this recipe a couple of times already and my family absolutely love it! They devour them in minutes and hide some for later! Didn’t need to change a thing, the recipe is amazingly good!
Angela Paris says
Thanks so much for your comment Ameera! 🙂 I'm thrilled to hear your family loves our Buffalo Chicken Puff Pastry recipe!!