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Cheesy Chicken Stuffed Buns

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Soft, golden yeast buns stuffed with a flavorful mix of shredded chicken, sautéed peppers, and gooey cheddar cheese. Finished with a poppy seed topping, these buns are perfect for lunchboxes, potlucks, or cozy meals.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 2¼ tsp active dry yeast
  • 1 cup warm milk (110°F)
  • 2 tbsp sugar
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1½ cups cooked shredded chicken
  • ½ cup chopped red bell pepper
  • ½ cup chopped onion
  • 1 cup shredded cheddar cheese
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 1 egg (beaten, for egg wash)
  • 1 tbsp poppy seeds

Instructions

  1. In a small bowl, mix yeast, warm milk, and sugar. Let sit for 10 minutes until frothy.
  2. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Knead into a soft, elastic dough (about 8–10 minutes).
  3. Cover and let it rise in a warm place for 1 hour or until doubled in size.
  4. In a skillet, heat 1 tbsp olive oil and sauté onions and peppers until soft.
  5. Add shredded chicken, garlic powder, smoked paprika, salt, and pepper. Mix well and let cool slightly.
  6. Divide dough into 8 balls. Flatten each ball, spoon 2 tbsp of chicken mixture and cheddar cheese into the center, and pinch to seal.
  7. Place buns seam-side down on a parchment-lined baking tray. Cover and let rise again for 20 minutes.
  8. Preheat oven to 375°F (190°C). Brush buns with egg wash and sprinkle with poppy seeds.
  9. Bake for 18–20 minutes or until golden brown. Serve warm.

Notes

  • You can use leftover rotisserie chicken for convenience.
  • Try substituting mozzarella or pepper jack for a different cheese flavor.
  • These buns freeze well—just reheat in the oven before serving.

Nutrition

Keywords: cheesy chicken stuffed buns, savory stuffed rolls, chicken and cheese buns, lunchbox recipe, baked buns

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