Impossibly Easy Mini Buffalo Chicken Pies Recipes

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.

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.

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!

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.

Steps:

• Heat oven to 375°F Spray 12 regular-size muffin cups with cooking spray.
• Step 2 In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.
• In medium bowl, stir baking mixture ingredients (1/2 cup milk, 1/2 cup Original Bisquick® mix, 2 eggs) 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 about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes (mini kosher dill pickles, tomato, ketchup and mustard).
• This recipe was shared by Bisquick®.