Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, buffalo chicken pouches. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Buffalo Chicken Pouches is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Buffalo Chicken Pouches is something that I’ve loved my whole life.

This tangy, creamy dip tastes just like Buffalo chicken wings. It's best served hot with crackers and Great dip for football season! Buffalo chicken doesn't just have to be for game days. Tangy buffalo sauce featuring classic flavors of cayenne pepper and buttermilk to add to boneless chicken breasts in your slow cooker and transform into shredded Buffalo chicken.

To begin with this recipe, we have to first prepare a few ingredients. You can have buffalo chicken pouches using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Buffalo Chicken Pouches:

1. Prepare 2 1/2 lb chicken breast
2. Make ready 2 can crescent rolls
3. Take 8 oz cream cheese
4. Make ready 1/2 large onion diced
5. Take 1/3 cup Your favorite hot sauce (I use Texas Pete)
6. Take 1/3 cup ranch or blue cheese dressing
7. Get 3 tbsp butter
8. Prepare 1 cup shredded cheddar cheese
9. Get 1 dash salt
10. Get 1 dash pepper

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Instructions to make Buffalo Chicken Pouches:

1. bring chicken breast to boil in large pot with just enough water to cover chicken. add dash or two of salt and pepper and cook for 20-25 min. Carefully remove chicken and allow to cool. Save broth for another recipe or discard. Once chicken is cool enough to work with shred chicken with forks and place in a mixing bowl
2. preheat oven to 375°F
3. place 1 tbsp butter in small skillet and saute diced onions for 3-5 min place in mixing bowl with chicken
4. mix chicken, cream cheese, hot sauce, ranch, onion, and shredded cheese until well blended in mixing bowl
5. working with one can of crescent rolls at a time. open and unroll. divide into 4 equal rectangles. 2 rolls per pouch
6. In mixing bowl divide mixture into 8 equal portions. place 1/8th of chicken mixture in middle of formed dough.
7. fold one end over mixture then fold opposite end over. take a fork and seal the seams of fold and on both ends and place on cookie sheet. Repeat until all pouches are made
8. melt 2 tbsp of butter and brush over each pouch.
9. Bake for 15 minutes or until crust is golden brown. Two pouches per serving. cut recipe in half if you want only 1 Pouch and side dishes

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