Buffalo Chicken Football Pockets

These Buffalo Chicken Football Pockets are a must make appetizer for your next Game Day festivities!

Course Appetizer

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings Pockets

Calories 145kcal

Author Nicole Crocker

Ingredients

For the Pie Crust

1 package Store bought pie crust

For the buffalo chicken filling

1 ,8 ounce package Cream cheese ,softened
2 Cups Cooked chicken breast ,shredded
1/2 Cup Frank's Red Hot sauce or your favorite buffalo sauce
1/2 Cup Blue Cheese dressing
1 Cup Shredded cheddar cheese

Instructions

For the Buffalo Chicken Filling

Place cream cheese in a large mixing bowl and beat until smooth with a hand mixer.
Add Frank's Red Hot and blue cheese dressing to the bowl and mix well.
Stir in chicken and cheddar cheese. Set aside.

To make the Football shaped pie crust pockets

Preheat oven to 375 Degrees F. Line a large baking sheet with parchment paper. Set aside.
Unroll your refrigerated pie crust and place on a clean counter. Roll over a few times with a rolling pin to smooth out.
Using a 2 inch round cookie cutter, cut out as many circles as you can. Pull up excess dough and set aside. (You will roll this out again.)
Use your round cutter to cut the top of your circles off to create football shapes. Place excess with the rest of your left over pie crust to knead back together are roll out again.
Place your football shaped pie crusts together in groups of two. One top and one bottom.
Place about 2-3 Tablespoons of your Buffalo Chicken filling on one pie crust.
Place your other pie crust on top to encase your filling.
Press down along the edges to seal the two crusts together. (Some of your filling may seep out. I just used a paper towel to wipe up anything that seeped out) Use a fork to crimp the edges so that it stays sealed during baking.
Poke three air holes along the top to look like stitching with the tip of a sharp pointy knife.
Brush the tops of all of your pockets with egg wash.
Place on your parchment lined baking sheet. Continue until you have used just about all of your pie crust. I ended up with 21 pockets. You may have a little bit of filling left depending on how much you put inside your pockets. This can be stored in the fridge and heated up later to serve with corn chips as a dip if you like.
Bake in preheated oven for 15-20 minutes or until crust is cooked through and slightly brown.
Place on serving tray. Serve with blue cheese dressing for dipping.

Notes

If you need to reheat any left over pockets, reheat in your oven on a low temperature to keep your pie crusty flaky. About 250 Degrees F.

Nutrition