Buffalo Chicken Football Pockets


Is it really football season? Is it really autumn, or fall, or whatever you call it? Is it really almost time to bring out my boots and sweaters?

I feel like a giddy little girl on christmas morning. Oh my goodness. Is it getting close to christmas morning?


Basically these pockets of joy symbolize my complete excitement over what is coming. Although in full disclosure, I am not a football fan. Boo me. I know, unfollow me now. Do whatever you’ve got to do. I’m just not going to lead you onto a trail of disappointment. An unhonest relationship of you believing that I am a football fanatic when indeed I am not anywhere close. BUT…..


Football snacks? That I’m a fan of. I literally go to Super Bowl parties with no idea who is playing or what team I am rooting for, but man am I excited to beeline it to the snack table while I make friends with other non-football watchers like me. That’s where the party’s at.

As soon as I took my first bite into these buffalo chicken football pockets I knew this would be my Super Bowl staple snack. It will bring on legions of non-football watcher fans and I’ll be hailed as the best football snack maker ever.

And those yells from the football tv area won’t be about the actual game, they will be for me and my football pockets as the grungy football watchers take a giant bite out of this hot and mildly spicy pocket of goodness. Hashtag my dream.


So what team am I rooting for this year, you ask? The buffalo chicken football pocket with a side of vegan blue cheese sauce team, baby.

Pockets all around!


5.0 from 1 reviews
Buffalo Chicken Football Pockets
Serves: 20-25
  • 2 boneless, skinless chicken breasts
  • 1 8-ounce package of vegan cream cheese (I used Go Veggie!)
  • ¼ cup buffalo sauce
  • ¼ teaspoon salt
  • vegan blue cheese sauce (I used this ranch recipe and added tofu crumbles)
For the crust:
  • 2½ cups all-purpose flour
  • 2 teaspoons salt
  • ½ teaspoon freshly ground pepper
  • 2 sticks (16 tablespoons) Earth Balance butter, cut into pieces
  • 6-8 tablespoons ice water
The crust:
  1. In a food processor*, place the flour, salt, and pepper and pulse until combined. Add in the butter and pulse until coarse crumbs form. Add in the ice water, a little at a time while pulsing, until the dough is formed. Place the dough into the refrigerator for at least 1 hour, or up to overnight.
The filling:
  1. In a large pot, pour enough water to completely submerge the chicken and bring to a boil. Place the chicken in the pot and boil for 30-45 minutes, or until completely cooked through and there is no pink left.
  2. Drain the chicken and let cool. Then, using a fork, shred the chicken.
  3. Place the shredded chicken into a medium bowl and pour in the buffalo sauce, vegan cream cheese, and salt. Mix until well combined.
To assemble:
  1. Preheat the oven to 375 degrees F.
  2. Roll out the dough as thin as you can get it, and using a pizza cutter or sharp knife, cut out football shapes about the size of your palm. Place a spoonful of filling on one piece of dough, and then place another piece of dough on top and press a fork around the edges to seal. Using a butter knife, slice a line down the middle of the dough on top, and then four small slices across to make it look like a football. Place on a baking sheet. Continue until all the pockets are made.
  3. Bake for 20-25 minutes, or until the crust is golden brown.
*I do not have a food processor, so I tried this the first time in a Vitamix and then in a stand mixer with a hook attachment, and both times the motors overheated. I definitely think that you can hand mix the dough if you do not have a food processor, and that would be my suggestion.

{savory pie crust recipe adapted from Martha Stuart}



  1. Happy Stomach says

    I made these last night and they were amazingggg. And surprisingly filling so I even have leftovers for today! Great Recipie

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