Buffalo Chicken Pockets

It may be a surprise to a lot of you out there to hear that I am a picky eater. You’re probably also wondering how a food blogger can be a picky eater. It’s not that I don’t enjoy food, because I do, but I’m very weird about certain textures and flavors. Mushrooms, count me out. Eggs, forget about it!

Another thing that I’m really picky about is eating meat off of the bone. Did I also mention that I’m a very visual eater? There are a lot of foods, however, that I enjoy that traditionally are bone-in, such as chicken wings. I’m obsessed with buffalo sauce. The downside to this is that when I’m out at restaurants buffalo sauce most of the time comes with, you guess it, bone-in chicken wings. I had to come up with a way to enjoy buffalo chicken without the bones.  

Ready to Bake
Because of my aversion to certain types of foods I have had to create alternatives that still allow me to enjoy certain flavors.  I can typically get over the fact that French toast has been soaked in eggs by drenching my favorite breakfast food with syrup or fruit. Chicken wings are a little harder to get past and so I’ve come up with an alternative: Buffalo Chicken Pockets. I use rotisserie chicken (no bones) tossed in buffalo sauce and tuck it away inside of a flaky biscuit. The perfect solution. Oh, did I mention the tiny crumbles of Litehouse Bleu Cheese? They perfectly compliment the buffalo chicken. These make for an enjoyable snack or football food.  

Serve with Veggie Sticks and Bleu Cheese Dressing Dip

While I don’t think I’ll ever get over my aversion to mushrooms, or the fact that I can only eat bananas cold and sliced, I have managed to find ways to enjoy my favorite foods in alternative ways. I’m sure everyone out there has a picky eater at home. How have you been able to transform favorite flavors into palatable foods?


Buffalo Chicken Pockets

Serves 4 | Finish in 20 minutes


  • 1 can 8 count refrigerated biscuits
  • 2 cups shredded rotisserie chicken
  • ¼ cup buffalo sauce
  • ½ cup Litehouse Bleu Cheese Crumbles
  • Litehouse Chunky Bleu Cheese dressing (for dipping)


1. Preheat the oven to 350 degrees.

2. Combine the chicken, buffalo sauce and bleu cheese in a medium bowl and toss to coat.

3. Open the can of biscuits and lay them flat on a baking sheet. Press the biscuits out so that they nearly double in size. Divide the chicken evenly amongst the biscuits.

4. Fold the biscuits in half and use a fork to seal the halves together. Bake for 10-15 minutes, until the biscuits are golden brown.

5. Serve the buffalo chicken pockets with a side of Litehouse Chunky Bleu Cheese dressing, carrots and celery.

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