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Impossibly Easy Mini Buffalo Chicken Pies

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Cheeky Kitchen
Updated Apr 18, 2017
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Ready in just 45 minutes, our bite-sized buffalo chicken appetizers add some heat to game day.

More About This Recipe

  • Need dinner fast? These easy li'l pies pack a punch. Tons of kicky flavor, served hot, in no time at all! If you love the flavor of Buffalo Chicken wings, how's about you turn that crazy addictive yumminess into these little three-bite Impossibly Easy Mini Buffalo Chicken Pies? Here's all the step-by-step deets you need to get them cooking in your own kitchen. Once baked, let those pies cool slightly before serving. Then, grab a napkin and get ready to take a bite. Or two. Or twenty seven. Mini Cupcake Recipes If you think these are deliciously cute, try some more mini cupcake flavors.

Impossibly Easy Mini Buffalo Chicken Pies

  • Prep Time 15 min
  • Total 45 min
  • Servings 12
  • Ingredients 13
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Ingredients

Buffalo Chicken Mixture

  • 6 tablespoons butter, melted
  • 1/2 cup hot sauce
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 1/2 to 2 cups shredded or chopped cooked chicken
  • 1 cup (4 oz) freshly shredded sharp Cheddar cheese
  • 2 tablespoons ranch dressing or blue cheese dressing, if desired

Batter

  • 1/2 cup Bisquick™ Original baking mix
  • 1/2 cup milk
  • 2 eggs

Toppings

  • 1/3 cup blue cheese crumbles
  • 4 green onions, chopped (4 medium)
  • 1 bunch fresh cilantro, chopped

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • Step 
    2
    In small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make Buffalo sauce.
  • Step 
    3
    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.
  • Step 
    4
    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.
  • Step 
    5
    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.
  • Step 
    6
    Top each with blue cheese, chopped green onion, chopped cilantro and a drizzle of reserved Buffalo sauce. Serve warm.

Nutrition

No nutrition information available for this recipe
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