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Quick Mini Buffalo Chicken Pies

Quick Mini Buffalo Chicken Pies

Quick Mini Buffalo Chicken Pies
Quick Mini Buffalo Chicken Pies
Quick Mini Buffalo Chicken Pies
Quick Mini Buffalo Chicken Pies
Recipe By:
  • 6 T. melted butter
  • ½ c. Tabasco
  • Seasoned salt/black pepper
  • 2 c. shredded or chopped cooked chicken (can be deli-roasted chicken)
  • 1 c. shredded sharp cheddar cheese or your favorite cheese
  • 3 T. blue cheese or ranch dressing
  • ½ c. Bisquick mix
  • ½ c. milk
  • 2 eggs
  • ⅓ c. blue cheese crumbles
  • 1 bunch green onions, chopped
  • 1 bunch fresh parsley or cilantro, chopped
  1. Heat oven 375. Spray 12 regular-sized muffin cups with PAM.
  2. In small bowl, mix melted butter, Tabasco and salt and pepper. This is the Buffalo Sauce.
  3. In medium bowl, mix shredded chicken, cheese and dressing. Pour ½ to ¾ of the Buffalo Sauce into mixture. Save the rest for dipping. Mix well.
  4. In another bowl, stir together batter ingredients and whisk until blended.
  5. Spoon 1 T. of batter into each muffin cup.
  6. Top with ¼ c. of chicken mixture. Then spoon 1 T. of batter over chicken mixture.
  7. Bake 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes
  8. With a knife, loosen sides of pies from pan and remove.
  9. Place top sides up and sprinkle each with blue cheese crumbles, green onions and parsley or cilantro. Drizzle with extra Buffalo sauce. Serve warm.
*****Pies can be baked ahead and rewarmed when ready to serve. Bake as directed, cool completely, leave toppings off. Refrigerate up to 2 days. Heat in 300 oven for about 15 minutes and then put toppings.
*****You can also fully assemble and leave unbaked for 2 days. Refrigerate unbaked in muffin cups. When ready, remove from refrigerator and heat oven to 350 and bake and then top as directed.
*****To freeze baked pies-place on baking sheet and freeze 45 minutes. Remove from freezer and place in plastic baggie and place back in freezer. When ready to serve, allow pies to sit in refrigerator for 2 hours or overnight or bake frozen at 375 for 20-30 minutes or until warmed through.

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