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 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