Photo of Buffalo chicken two-ingredient dough pockets by WW

Buffalo chicken two-ingredient dough pockets

Points® value
Total Time
35 min
20 min
15 min
WeightWatchers’ member Rachel uses two-ingredient dough to make these cheesy, chicken-filled pocket sandwiches. They pair deliciously with a three-ingredient yogurt-ranch sauce.


Cooking spray

4 spray(s)

Self-rising flour

2 cup(s), divided

Cooked skinless boneless chicken breast

1 cup(s), chopped, or shredded

Table salt

tsp(s), or to taste

Black pepper

tsp(s), or to taste

Garlic powder

tsp(s), or to taste

Reduced-fat cheddar cheese

cup(s), shredded

Buffalo wing sauce

2 tbsp(s)

Ranch seasoning

5 tsp(s)


1 tbsp(s), finely chopped


  1. Preheat the oven to 350°F. Generously coat a large sheet pan with cooking spray.
  2. Place flour and 1 cup yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky; set aside for 5 minutes.
  3. Season the chicken with salt, pepper, and garlic powder to taste; place in a mixing bowl. Add ½ cup yogurt, cheese, and buffalo sauce; stir to combine.
  4. On a lightly floured work surface, divide dough into 6 equal parts; gently roll each piece of dough into a 5-inch square. Working with 1 dough square at a time (leaving a ½-inch space on all four sides), top it with a few spoonfuls of the chicken mixture. Fold the dough in half to form a rectangle. Using the tines of a fork, press the edges together to seal the dough pocket and to make little lines along the edges of the pocket. Place the pocket on the prepared pan; repeat with the remaining ingredients to form 6 pockets.
  5. Bake until the tops of the pockets are golden brown, 10 to 15 minutes.
  6. Meanwhile, in a small bowl, to make the dip, combine the remaining ½ cup yogurt, ranch seasoning, and chives. Serve the pockets with the dip.
  7. Serving size: 1 pocket with about 1 ½ tbsp dip