Impossibly Easy Buffalo Chicken Mini Pies Recipes

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IMPOSSIBLY EASY MINI BUFFALO CHICKEN PIES



Impossibly Easy Mini Buffalo Chicken Pies image

Ready in just 45 minutes, our bite-sized buffalo chicken appetizers add some heat to game day.

Provided by By Tieghan Gerard

Categories     Appetizer

Time 45m

Yield 12

Number Of Ingredients 13

6 tablespoons butter, melted
1/2 cup Frank's™ RedHot™ Original cayenne pepper sauce
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 1/2 to 2 cups shredded or chopped cooked chicken
1 cup freshly shredded sharp Cheddar cheese (4 oz)
2 tablespoons ranch dressing or blue cheese dressing, if desired
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs
1/3 cup blue cheese crumbles
4 green onions, chopped (4 medium)
1 bunch fresh cilantro, chopped

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • In small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make Buffalo sauce.
  • In medium bowl, mix shredded chicken, Cheddar cheese and ranch dressing. Pour about half to three-fourths of the Buffalo sauce (reserving remaining for serving) into chicken mixture. Mix until combined.
  • In medium bowl, stir together Batter ingredients with whisk or fork until blended. Spoon 1 tablespoon batter into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon batter over chicken mixture in each muffin cup.
  • Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With knife, loosen sides of pies from pan and remove. Place top sides up on cooling rack. Cool 5 minutes longer, then transfer pies to serving tray.
  • Top each with blue cheese, chopped green onion, chopped cilantro and a drizzle of reserved Buffalo sauce. Serve warm.

Nutrition Facts : Calories 190, Carbohydrate 5 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 0 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 1 g, TransFat 0 g

BUFFALO CHICKEN POT PIE



Buffalo Chicken Pot Pie image

Here's a spicy twist on chicken pot pie: The flavors of Buffalo chicken are combined with a creamy sauce, then baked between two pie crusts and studded with blue cheese. To cut down on prep time we call for store-bought pie crusts and use shredded cooked chicken meat (you can use leftover roast chicken, or meat from a rotisserie chicken). Make this recipe a new favorite for Game Days or serve it on weeknights for a cozy family dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 16

4 tablespoons unsalted butter
2 cloves garlic, minced
1 small onion, diced
3 stalks celery, diced
2 medium carrots, diced
Kosher salt
1/2 cup all-purpose flour
1 1/2 cups chicken stock
1 cup whole milk
2 1/2 cups shredded cooked chicken meat
1/2 cup frozen green peas
1/4 cup hot sauce, such as Frank's
2 tablespoons sour cream
One 14- to 16-ounce box refrigerated rolled pie crusts (2 crusts)
1/2 cup crumbled blue cheese
1 large egg

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.

IMPOSSIBLY EASY MINI THAI CHICKEN PIES



Impossibly Easy Mini Thai Chicken Pies image

Make and share this Impossibly Easy Mini Thai Chicken Pies recipe from Food.com.

Provided by Pinay0618

Categories     Savory Pies

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/4 cup sliced green onion (4 medium)
1/4 cup chopped fresh cilantro
1/2 teaspoon Thai red curry paste
1 tablespoon fresh lime juice
1 cup shredded mozzarella cheese (4 oz)
1/2 cup original Bisquick baking mix
1/2 cup milk
2 eggs
1/2 cup salted peanuts
1/4 cup sliced green onion (4 medium, if desired)

Steps:

  • Heat oven to 375°F Spray 12 regular-size muffin cups with cooking spray.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add green onions, cilantro, red curry paste and lime juice, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
  • In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup Thai chicken mixture. Spoon 1 tablespoon baking mixture onto Thai chicken mixture in each muffin cup.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and tops of pies are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon peanuts on top of each muffin. Close oven door and finish baking. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer; serve with sliced green onions.

Nutrition Facts : Calories 366.3, Fat 21.8, SaturatedFat 5.9, Cholesterol 128.2, Sodium 502.7, Carbohydrate 14.8, Fiber 2.3, Sugar 3.3, Protein 28.7

BUFFALO CHICKEN HAND PIES RECIPE BY TASTY



Buffalo Chicken Hand Pies Recipe by Tasty image

This appetizer takes everything you love about wings and rolls it into delicious, easy-to-eat hand pies. Roll out store-bought pie dough, stuff with spicy buffalo chicken, and bake until perfectly melty and cheesy. If you want to score even more points with your guests on game day, serve these zesty bites with a side of cool ranch dressing.

Provided by Betsy Carter

Categories     Appetizers

Time 45m

Yield 10 hand pies

Number Of Ingredients 10

2 cups rotisserie chicken, shredded
1 cup cream cheese, softened
1 cup Frank's® buffalo sauce
½ cup shredded mozzarella cheese
¼ cup red onion
½ teaspoon fresh ground black pepper
1 teaspoon celery salt
2 square sheets pie dough
2 egg yolks, beaten
1 cup ranch dressing, for serving

Steps:

  • Preheat the oven to 400ºF (200ºC). Line 2 baking sheets with parchment paper.
  • In a medium bowl, combine the shredded chicken, cream cheese, buffalo sauce, mozzarella, red onion, black pepper, and celery salt. Mix until thoroughly combined.
  • Unroll the pie dough and cut out 4 circles from each sheet using a 3½-inch (8.75 cm) round cutter. Re-roll and cut out as many circles as you can, about 10 total. Discard the dough scraps. Place the dough circles on the prepared baking sheets.
  • Fill each dough circle with 1 heaping tablespoon of the buffalo chicken filling. Fold in half to form a half-moon shape. Using a fork, press all along the outer edges to seal the dough together. Brush all over with the beaten egg yolks.
  • Bake for 12-15 minutes, turning halfway, until the pies are slightly puffed and golden,. Remove from oven and let cool slightly.
  • Serve the hand pies warm with ranch dressing alongside.
  • Enjoy!

Nutrition Facts : Calories 497 calories, Carbohydrate 25 grams, Fat 36 grams, Fiber 0 grams, Protein 15 grams, Sugar 4 grams

MINI CHICKEN POT PIES WITH BISQUICK RECIPE - (4.8/5)



Mini Chicken Pot Pies with Bisquick Recipe - (4.8/5) image

Provided by ruthg

Number Of Ingredients 4

1/2 cup of Bisquick,
1/2 Cup of Milk, and
2 eggs
left over supper (ex. chicken and vegetables)

Steps:

  • QUICK DINNER -- Create Your Own Signature Mini Pie (and an easy way to get rid of leftovers!) Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup) Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked) Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go! Recipe from Betty Crocker

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