Best Buffalo Chicken Hand Pies Recipe By Tasty Recipes

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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

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

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.

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