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 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

IMPOSSIBLY EASY CHICKEN POT PIE



Impossibly Easy Chicken Pot Pie image

This pot pie couldn't be easier. It's loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust.

Provided by Bisquick

Categories     Trusted Brands: Recipes and Tips     Bisquick®

Time 35m

Yield 6

Number Of Ingredients 6

1 ⅔ cups Green Giant™ Steamers™ frozen mixed vegetables
1 cup cut-up cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup
1 cup Original Bisquick® mix
½ cup milk
1 egg

Steps:

  • Heat oven to 400 degrees F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1-1/4 inches.
  • Stir together remaining ingredients with fork until blended. Pour into pie plate.
  • Bake 30 minutes or until golden brown.

Nutrition Facts : Calories 208.8 calories, Carbohydrate 22 g, Cholesterol 56.5 mg, Fat 8 g, Fiber 1.2 g, Protein 12.4 g, SaturatedFat 2.4 g, Sodium 622.1 mg, Sugar 3.3 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.

BUFFALO CHICKEN FOOTBALL HAND PIES RECIPE BY TASTY



Buffalo Chicken Football Hand Pies Recipe by Tasty image

Here's what you need: rotisserie chicken, salt, pepper, shredded mozzarella cheese, green onion, buffalo sauce, ranch dressing, premade pie crusts, egg wash

Provided by Betsy Carter

Categories     Appetizers

Yield 24 servings

Number Of Ingredients 9

8 oz rotisserie chicken, cooked, shredded
salt, to taste
pepper, to taste
½ cup shredded mozzarella cheese
1 cup green onion, sliced
¾ cup buffalo sauce
¼ cup ranch dressing, plus more for serving
4 premade pie crusts, 9 inch (23 cm) each, thawed if frozen
egg wash, for brushing

Steps:

  • Preheat to oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine the chicken, salt, pepper, mozzarella cheese, green onions, buffalo sauce, and ranch dressing.
  • Roll out the pie crusts on a lightly floured surface to about ¼-inch (6 mm) thick.
  • Using a paring knife, cut thin strips to resemble football laces. Then, cut out small football shapes from the remaining dough. Reroll any excess dough and cut out more shapes. You should have about 48 footballs total.
  • Transfer 24 football shapes to the prepared baking sheet.
  • Spoon a heaping tablespoon of the chicken filling into the center of each football, leaving about a ½-inch (1 cm) border around the edges.
  • Brush the edges with egg wash and place another football on top, pressing the edges with your finger. Crimp the edges with a fork to seal.
  • Arrange the lace cutouts on top of the footballs. Brush more egg wash over the tops.
  • Bake for 15-20 minutes, or until golden brown.
  • Let cool for 5 minutes before serving. Serve with ranch dressing, if desired.
  • Enjoy!

Nutrition Facts : Calories 188 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram

IMPOSSIBLY EASY MINI BLUE CHEESEBURGER PIES RECIPE - (4/5)



Impossibly Easy Mini Blue Cheeseburger Pies Recipe - (4/5) image

Provided by á-75984

Number Of Ingredients 11

BURGER MIXTURE:
1 pound lean (at least 80%) ground beef
1 large onion, chopped, about 1 cup
1/2 cup blue cheese, crumbled, about 2-ounces
2 teaspoons Worcestershire sauce
BAKING MIXTURE:
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs
TOPPING:
6 tablespoons French-fried onions from a can

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Cool 5 minutes; stir in blue cheese and Worcestershire sauce. 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 burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon French-fried onions 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, and serve.

IMPOSSIBLY EASY ITALIAN CHICKEN PIE



Impossibly Easy Italian Chicken Pie image

Satisfy your craving for Pizza with an easy Italian-style chicken pie. It's loaded with cheese and authentic Italian seasonings. Instead of basil and oregano you can use 1 teaspoon Italian seasoning. The recipe comes from BettyCrocker.com.Note: This recipe can be frozen and reheated.

Provided by Barb G.

Categories     Savory Pies

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1/3 cup grated parmesan cheese
1 1/2 cups cut-up cooked chicken
1 1/4 cups shredded mozzarella cheese (5 ounces)
1/2 teaspoon dried oregano leaves
1/2 teaspoon basil leaves
1/2 teaspoon garlic powder
1 (6 ounce) can tomato paste
1/2 cup original Bisquick baking mix
1 cup milk
1/4 teaspoon pepper
2 eggs

Steps:

  • Preheat oven to 400 degrees.
  • Grease 9-inch pie plate.
  • Sprinkle Parmesan Cheese in pie plate.
  • Mix chicken, 1/2 cup of mozzarella cheese, the oregano, basil, garlic powder and tomato paste; Spoon over Parmesan cheese.
  • Stir Bisquick mix, milk, pepper and eggs until blended, Pour over chicken mixture.
  • Bake 35 minutes.
  • Sprinkle with remaining mozzarella cheese.
  • Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean.
  • Cool 5 minutes.
  • To Freeze: Freeze serving size in a rigid container. Label and Freeze.
  • To Reheat: Remove it from container, put it in a proper fitting dish, leave it uncovered, Bake at 425 degrees for 35 minutes(The time would have to be adjusted for how much you are reheating to make sure it is heated through).

Nutrition Facts : Calories 272.8, Fat 14, SaturatedFat 6.6, Cholesterol 117.5, Sodium 634.9, Carbohydrate 15.3, Fiber 1.5, Sugar 5.1, Protein 21.6

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