Chicken Bacon Ranch Hot Pocket
Hot pockets are absolute nostalgia. But now that I'm not microwaving them after school, I went BIG with this chicken bacon ranch hot pocket.
Servings: 4 people
Ingredients
Chicken:
- 6-8 Chicken Thighs boneless & skinless
- 2.5 tbsp Cowboy Butter Rub
- Canola Oil as needed
Filling:
- Chopped Cooked Chicken
- 1 cup Bacon Bits
- 1 cup Shredded Mozzarella Cheese
- 1 cup Shredded Cheddar Cheese
- 1 Block Cream Cheese
- ½ cup Ranch Dressing
- ¼ cup Buffalo Sauce
Hot Pockets:
- 4 Puff Pastry Dough Sheets
- 3-4 Egg Yolks
- Everything Bagel Seasoning
Instructions
- Slather the chicken in oil and season generously with my Cowboy Butter Rub.
- Preheat your smoker/grill to indirect heat at 400F using Cowboy Charcoal. Add some wood chips or wood chunks to the smoker for added smoke flavor.
- Add the chicken to the smoker to cook for 20-25 minutes until 165F internal. Once done, pull off and chop up into bite small cubes
- In a bowl, add chicken and all the ingredients for the filling. Mix together thoroughly.
- Lay out a base of puff pastry, top with 1-2 scoops of the filling and cover with another sheet of pastry. Seal the sides and square them off. Brush an egg yolk over the top and season with everything bagel rub.
- Heat your smoker/grill to indirect heat at 400F. Add some wood chips or wood chunks to the smoker for added smoke flavor.
- Add your hot pockets to the smoker and let cook for about 25-30 minutes until golden crispy brown.
- Pull off and serve with ranch for dipping and enjoy!
Nutrition
Calories: 2164kcal | Carbohydrates: 125g | Protein: 71g | Fat: 153g | Saturated Fat: 43g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 73g | Trans Fat: 0.1g | Cholesterol: 373mg | Sodium: 2236mg | Potassium: 850mg | Fiber: 8g | Sugar: 7g | Vitamin A: 947IU | Vitamin C: 0.2mg | Calcium: 830mg | Iron: 11mg