Buffalo Chicken Puffs Recipes

BUFFALO CHICKEN IN PUFF PASTRY

Steps:

• Preheat oven to 400 F degrees. Line a baking sheet with parchment paper or silpat.
• In a large bowl mix mix shredded chicken, blue cheese, cheddar cheese, hot sauce and salt and pepper.
• Sprinkle some flour on your work surface and roll out each sheet of puff pastry into a rectangle about 15 inches by 8 inches.Cut each sheet into 6 equal rectangles.
• Add a couple tablespoons of the chicken mixture to each rectangle and fold each rectangle to seal the edges using a fork. Repeat this with remaining puff pastry and chicken.
• Place each puff pastry on the baking sheet and brush with egg wash.
• Bake for 20 minutes or until golden brown, making sure to check during the last 5 minutes, so as not to burn them.
• Serve plain or with a buffalo dip.

BUFFALO CHICKEN CRESCENT PUFFS

Steps:

• Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonfuls into 32 (1 1/2-inch) balls; place on cookie sheet. Refrigerate 20 minutes.
• Meanwhile, heat oven to 350 degrees F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.
• In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm.

BUFFALO CHICKEN PUFF PASTRY

Steps:

• 1. Boil chicken (I use boneless skinless breast, which I cube to cook faster).
• 2. Toss cooked chicken in the wings and hot sauce. Set aside.
• 3. Cook puff pastry per directions. I suggest using an egg wash for presentation.
• 4. When puff pastry comes out of the oven, place chicken inside of the pocket and add cheese on top. Stick under broiler for a couple of minutes to melt cheese.
• 5. I add the top of puff pastry and enjoy with ranch dressing or blue cheese.

CHAMPION CHICKEN PUFFS

Steps:

• In a small bowl, beat cream cheese and garlic powder until smooth. Stir in chicken. , Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise, forming two triangles. Place 1 teaspoon of chicken mixture in the center of each. Fold short side over filling; press sides to seal and roll up. , Place 1 in. apart on greased baking sheets. Bake at 375° until golden brown, 12-14 minutes. Serve warm.

BUFFALO CHICKEN POT PIE

Steps:

• Melt the butter in a large saucepan over medium heat. Add the garlic and onion and cook until translucent, about 3 minutes. Add the celery, carrots and a pinch of salt and cook until the colors brighten and the vegetables soften, about 5 minutes.
• Sprinkle in the flour and cook, stirring, until the butter and liquid is absorbed, about 2 minutes. Pour the stock and milk into the pot, stirring continuously to dissolve the flour, and cook until thickened, about 6 minutes. Remove from the heat and stir in the chicken, peas, hot sauce, sour cream and 1 teaspoon salt. Let cool to room temperature, about 15 minutes.
• Preheat the oven to 425 degrees F.
• Unroll 1 pie crust over a 9-inch pie plate, easing it over the bottom and gently pressing it up the sides. Let any excess hang over the edges. Spoon half of the cooled pot pie filling onto the bottom crust. Sprinkle half of the blue cheese on top. Pour the remaining filling on top and sprinkle with the remaining blue cheese. Unroll the top crust over the pie. Roll the bottom and top crust edges together and crimp.
• Whisk the egg and 2 tablespoons water in a small bowl to make an egg wash. Brush the top of the pie with the egg wash and make 4 slits on top (this will let steam escape). Bake until the crust is golden brown, about 40 minutes. Let cool for 15 to 20 minutes before slicing and serving.