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Nashville hot chicken puff pastry pockets served with creamy dill pickle dip
Demarie

Nashville Hot Chicken Puff Pastry Pockets with Dill Pickle Dip

Flaky puff pastry pockets are filled with chunky Nashville hot chicken and baked until crisp and golden. Serve them with cool, creamy dill pickle dip for an easy game-day appetizer that also travels well for tailgating.
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Prep Time 35 minutes
Chill Time 20 minutes
Servings: 24
Course: Appetizer
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

For the Puff Pastry Pockets
  • 2 Boxes Pepperidge Farm Puff Pastry Sheets, 4 sheets total
  • 2 Pounds Frozen Breaded Chicken Strips I Used Perdue
  • 2 Large Eggs
  • 2 Tbl Water
For the Nashville Hot Sauce
  • 1/2 Cup Unsalted Butter, melted
  • 1/2 Cup Hot Sauce
  • 2 Tbl Light Brown Sugar
  • 1 Tbl Smoked Paprika
  • 1-2 Tsp Cayenne Pepper, Adjusted to your heat taste
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Pepper
For the Dill Pickle Dip
  • 8 Ounces Cream Cheese, Softened
  • 1 Cup Sour Cream
  • 1/2 Cup Mayonnaise
  • 3/4 Cup Finely Diced Dill Pickles
  • 2 Tbl Pickle Juice
  • 2 Tbl Chopped Fresh Dill
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Pepper
  • Salt, to taste

Method
 

  1. Prepare the Dip

    Beat the softened cream cheese until smooth. Add the sour cream, mayonnaise, pickle juice, garlic powder, and black pepper. Mix until creamy. Fold in the diced pickles and fresh dill. Cover and refrigerate while preparing the pockets.

  2. Prepare the Chicken

    Cook the frozen breaded chicken strips according to the package directions. Let them cool briefly. Dice the strips into small, chunky bite-size pieces. Do not shred the chicken. Place the diced chicken in a large mixing bowl.

  3. Make the Nashville Hot Sauce

    Whisk together the melted butter, hot sauce, brown sugar, smoked paprika, cayenne, garlic powder, and black pepper. Pour enough sauce over the chicken to coat it thoroughly without leaving excess liquid in the bottom of the bowl.

  4. Assemble the Pockets

    Line two large baking sheets with parchment paper. Thaw the puff pastry according to the package directions. Work with one sheet at a time, keeping the remaining sheets refrigerated. Cut each sheet into 6 equal squares, for 24 squares total. Place approximately 2 tablespoons of chicken filling slightly off-center on each square. Leave a clean border around the filling. Fold each square diagonally to form a triangle. Press the edges closed, then crimp firmly with a fork. Arrange the pockets on the prepared baking sheets. Refrigerate for 20 minutes.

  5. Bake

    Preheat the oven to 400°F. Whisk the eggs with 2 tablespoons of water. Brush the tops of the chilled pockets lightly with the egg wash. Cut one small steam vent in the top of each pocket. Bake for 18–22 minutes, or until deeply golden and crisp. Allow the pockets to rest for 5–10 minutes before serving.

Notes

  • Keep the chicken pieces chunky but small enough for the pastry to seal.
  • Do not pour excess sauce into the pastry pockets.
  • Keep puff pastry refrigerated until you are ready to use it.
  • Do not overfill the pockets.
  • Bake the pockets while cold for the best puff and flakiness.
  • Transport the dip separately in a chilled, leakproof container.
  • Allow steam to escape before packing warm pockets in the insulated tote.
  • Reheat uncovered in a 350°F oven or air fryer until crisp and hot.