Chicken Bacon Ranch Hot Pocket
Hot pockets are an absolute nostalgia play. But, now that I’m not a kid microwaving them as a lunch snack or after school anymore, I decided to go BIG with this chicken bacon ranch hot pocket. And not just big. Absolutely massive. Like can’t-fit-into-the-microwave huge. Perfect for healthy adult appetites (or a crowd of kids at dinner) that love chicken bacon ranch like nobody’s business. The only fuel that I know can handle this kind of ambition is Cowboy Charcoal. The company is my go-to for charcoal, since it makes a full range of all-natural hardwood charcoals that always deliver an authentic smoky taste. Because it’s made without chemicals or additives, it burns clean and hot and is perfect for adding smoky flavor. Table of Contents Why You’ll Love the Chicken Bacon Ranch Hot PocketChicken Bacon Ranch Hot Pocket IngredientsHomemade Ranch DressingHow to Make a Chicken Bacon Ranch Hot PocketWhat to Serve with the Chicken Bacon Ranch Hot PocketLeftovers and ReheatingMore Ranch!FAQsFlavor X Fire & FOOD X FireChicken Bacon Ranch Hot Pocket Recipe Why You’ll Love the Chicken Bacon Ranch Hot Pocket Chicken Bacon Ranch Hot Pocket Ingredients Homemade Ranch Dressing How to Make a Chicken Bacon Ranch Hot Pocket What to Serve with the Chicken Bacon Ranch Hot Pocket Leftovers and Reheating More Ranch! FAQs Flavor X Fire & FOOD X Fire Chicken Bacon Ranch Hot Pocket Recipe Why You’ll Love the Chicken Bacon Ranch Hot Pocket Hot pockets are beloved by picky eaters, college students, and us grownups who are looking for a little childhood comfort food (pizza rolls, anyone?). Hot pockets are one of the best ways to get a hit of good memories with your dinner. By combining those with smoky flavors from the grill and a classic tender chicken, crispy bacon and ranch combo, we get one of those quick meals that just make everyone happy. Also, let’s not forget that this isn’t the hot pocket you would fit on a microwave-safe plate. It’s massive, which (in my opinion) makes it all the more fun. For the filling, you can use homemade ranch dressing or your favorite bottle from the grocery store. If you make your own, I’ve got a quick recipe in the next section! And, if you’re looking to save even more time, you can use rotisserie chicken from the store rather than the grilled chicken thighs. Finally, the Buffalo sauce isn’t necessary, but I like it for the extra heat. ​Want more chicken bacon ranch? Check out my recipes for Chicken Bacon Ranch Taquitos, Chicken Bacon Ranch Quesadilla, Chicken Bacon Ranch Patty Melt and Chicken Bacon Ranch Sausage Skewers. Chicken Bacon Ranch Hot Pocket Ingredients Chicken: We’ll season boneless, skinless chicken thighs with my Cowboy Butter Seasoning and canola oil as needed. Filling: ​To make the hot pocket filling, we’ll combine our chicken with bacon bits, shredded mozzarella cheese, shredded cheddar cheese, cream cheese, ranch dressing and Buffalo sauce. Hot Pocket: ​Now, for the crispy, flaky, delicious exterior! We’ll use puff pastry dough, egg yolks and everything bagel seasoning to finish off our hot pocket. Chicken: We’ll season boneless, skinless chicken thighs with my Cowboy Butter Seasoning and canola oil as needed. Filling: ​To make the hot pocket filling, we’ll combine our chicken with bacon bits, shredded mozzarella cheese, shredded cheddar cheese, cream cheese, ranch dressing and Buffalo sauce. Hot Pocket: ​Now, for the crispy, flaky, delicious exterior! We’ll use puff pastry dough, egg yolks and everything bagel seasoning to finish off our hot pocket. Homemade Ranch Dressing ​Here’s my easy, quick recipe for ranch dressing. In a small bowl, mix together 2.5 tablespoons sour cream, 2 tablespoons mayonnaise, 1.5 tablespoons chopped parsley, 1 tablespoon chopped dill weed, 1.5 teaspoons garlic powder, 1 teaspoon black pepper, kosher salt to taste and buttermilk to your desired consistency. Less buttermilk if you want it on the thicker side for a perfect dip; more buttermilk if you want it thinner as a homemade salad dressing. Pour into a mason jar and let it set in the fridge for 30 minutes so the flavors meld. Serve with everything from this hot pocket to steak, quesadillas, shrimp and even more chicken. Bring the Flavor Home How to Make a Chicken Bacon Ranch Hot Pocket Ready to make this monster hot pocket? Let’s go! First, slather 6-8 boneless, skinless chicken thighs in canola oil and season generously with 2.5 tablespoons of my Cowboy Butter Seasoning., Next, use Cowboy Charcoal to preheat your smoker/grill for indirect heat at 400 degrees Fahrenheit. Add some wood chips or wood chunks to the smoker for more smoke flavor. To cook the chicken, add the thighs to the smoker to cook for 20-25 minutes until the internal temperature reaches 165 degrees F internal. When they’ve hit temp, pull the chicken off and chop up into bite-sized small cubes. To make the filling, combine the chopped chicken, 1 cup bacon bits, 1 cup shredded mozzarella cheese, 1 cup shredded cheddar cheese, 1 block cream cheese, 1/2 cup ranch dressing and 1/4 cup Buffalo sauce in a large bowl. Mix together thoroughly. Now, it’s time to assemble the hot pocket. Lay out a base of puff pastry sheets, top with 1-2 scoops of the filling and cover with another sheet of puff pastry. Seal the sides and square them off. Brush 3-4 egg yolks over the top and season with everything bagel rub. To cook the hot pocket, heat your smoker/grill to indirect heat at 400 degrees F. Once again, add some wood chips or wood chunks to the smoker for more smoke flavor. Place your hot pockets on the smoker and let them cook for about 25-30 minutes until golden crispy brown. No deep frying required! Pull your hot pocket off the grill, serve with ranch for dipping and enjoy! What to Serve with the Chicken Bacon Ranch Hot Pocket Since you’ve got a jam-packed hot pocket with this recipe, go easy, fresh and crunchy with the sides. A simple green salad, cucumber salad or slaw would be perfect, or even just some pickles! Leftovers and Reheating If you’ve got leftovers of this chicken bacon ranch hot pocket, wrap it in aluminum foil and stash it in the fridge for up to 3 days. To reheat this giant hot pocket, oven is your best bet. Heat your oven to 325 degrees F, then put the chicken bacon ranch hot pocket on a baking sheet lined with parchment paper or aluminum foil (in case any filling leaks out). Then, cook for 15-20 minutes depending on thickness. Also, wait a few minutes before biting in! Something that hasn’t changed since childhood is that the filling can be as hot as lava right out of the oven. More Ranch! FAQs How do I make sure the hot pocket stays sealed? The egg wash will help a lot with keeping this hot pocket together. For extra insurance, you could also use a fork to crimp the edges after you seal the sides. Just make sure not to overstuff the hot pocket, since too much filling will cause it to open up, leak or burst. Can I make this hot pocket ahead of time? If you want to get a jump on your meal prep, you can definitely make the filling for the hot pocket ahead of time. The cooked chicken, cheese and sauce mixture will stay good in the fridge for up to 3 days. Then, you can assemble and cook the hot pocket day-of for maximum golden crispiness. Where can I find Cowboy Charcoal? Pretty much everywhere, since it’s hands-down the best stuff around. Check the company’s store locator for a hardware store or supermarket that carries it near you. You can also order online. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Chicken: ▢ 6-8 Chicken Thighs boneless & skinless▢ 2.5 tbsp Cowboy Butter Rub▢ Canola Oil as needed ▢ 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 ▢ 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 ▢ 4 Puff Pastry Dough Sheets ▢ 3-4 Egg Yolks ▢ Everything Bagel Seasoning 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 cubesIn 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! Slather the chicken in oil and season generously with my Cowboy Butter Rub. 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. 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 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. 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. 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. 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. 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! Pull off and serve with ranch for dipping and enjoy! 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 Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!