Buffalo Chicken Pie 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

IMPOSSIBLY EASY BUFFALO CHICKEN PIE



Impossibly Easy Buffalo Chicken Pie image

Enjoy this baked chicken layered upon cream cheese and pepper sauce made using Original Bisquick® mix - dinner ready for six.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 12

1/4 cup blue cheese dressing
1/4 cup Frank's™ RedHot™ Original cayenne pepper sauce
1 package (3 oz) cream cheese, softened
1 1/4 cups cubed cooked chicken
1/2 cup chopped celery
1/4 cup sliced green onions (4 medium)
1 cup shredded Swiss cheese (4 oz)
3/4 cup Original Bisquick™ mix
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
3 eggs

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • In small bowl, mix dressing, pepper sauce and cream cheese until blended. Spread in bottom of pie plate. Top with chicken, celery, green onions and Swiss cheese. In medium bowl, stir remaining ingredients with whisk or fork until blended. Pour in pie plate.
  • Bake 25 to 30 minutes or until top is golden brown and center is set. Let stand 10 minutes before serving. Serve with additional dressing, if desired.

Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 1 g

BUFFALO CHICKEN POT PIE



Buffalo Chicken Pot Pie image

This tasty twist on classic chicken pot pie couldn't be easier with ready-to-go pie crust and rotisserie chicken.

Provided by Brooke McLay

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 8

1 tablespoon butter
1/2 white onion, diced
6 stalks celery, diced
3 carrots, diced
1 deli rotisserie chicken (2 lb)
3/4 cup Buffalo wing sauce
1 cup crumbled blue cheese (4 oz)
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • Heat oven to 400°F.
  • In 3-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes or until softened. Add celery and carrots; cook 5 to 7 minutes.
  • Meanwhile, remove and discard skin from chicken. Remove chicken from bones; cut chicken into small pieces and discard bones.
  • In large bowl, toss vegetable mixture, chicken, Buffalo wing sauce and cheese until well mixed.
  • Make pie crusts as directed on box for Two-Crust Pie using 10-inch glass deep-dish pie plate. Pour chicken mixture into crust-lined plate. Top with second crust and flute; cut slits in several places.
  • Bake 25 to 35 minutes or until edge is golden brown.

Nutrition Facts : ServingSize 1 Serving

BUFFALO CHICKEN POT PIE WITH CHEDDAR BISCUITS



Buffalo Chicken Pot Pie with Cheddar Biscuits image

Cheesy onion biscuits top a creamy filling that brings all the flavors of Buffalo wings to a crowd-pleasing weeknight casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 12

3 cups shredded deli rotisserie chicken (about 1 lb)
1/3 cup Frank's® Red Hot® Buffalo Wings Sauce
1 tablespoon vegetable oil
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
1 cup Progresso™ unsalted chicken broth (from 32-oz carton)
6 oz cream cheese, cubed
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup Original Bisquick™ mix
1/3 cup milk
2 tablespoons sliced green onions

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix chicken and sauce.
  • In 12-inch skillet, heat oil over medium heat. Add onion, celery and carrot; cook 6 to 7 minutes or until carrot is tender. Stir in chicken mixture and broth. Add cream cheese cubes and 1 1/4 cups of the Cheddar cheese; stir until completely melted. Pour mixture into baking dish.
  • Meanwhile, in small bowl, mix Bisquick™ mix, milk, green onions and remaining 1/4 cup Cheddar cheese until well blended. Spoon 16 tablespoons dough on top of chicken mixture. Bake uncovered 20 to 25 minutes or until casserole is bubbly and biscuits are golden brown.

Nutrition Facts : Calories 380, Carbohydrate 14 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 0 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 3 g, TransFat 1/2 g

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 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

CAST IRON BUFFALO CHICKEN POT PIE RECIPE BY TASTY



Cast Iron Buffalo Chicken Pot Pie Recipe by Tasty image

It's a red hot, cheesy twist on a classic dinner favorite. Dig into this pot pie that's full of everything you love about buffalo chicken. We recommend saving room for seconds.

Provided by Betsy Carter

Categories     Dinner

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

8 oz cream cheese, softened
1 oz packet of ranch seasoning
½ cup Frank's® Red Hot Buffalo Wing Sauce
2 large eggs
3 cups cooked shredded chicken (from 1 rotisserie chicken)
1 cup diced celery
½ cup diced carrot
½ cup minced white onion
1 cup shredded cheddar cheese
10-inch pie dough (7 ounces), thawed according to package instructions
1 tablespoon heavy cream
3 scallions, white and light green parts only, thinly sliceds

Steps:

  • Preheat the oven to 425°F (220°C).
  • Add the cream cheese to a large bowl. With an electric hand mixer, beat the cream cheese until creamy and soft, 1-2 minutes. Add the ranch seasoning, buffalo sauce, and 1 egg and mix on low speed to combine, gradually increasing the speed to medium as the mixture becomes less watery, 1-2 minutes.
  • Add the chicken, celery, carrots, onion, and shredded cheddar to the cream cheese mixture. Stir with a spatula to combine.
  • Transfer the chicken mixture to a 10-inch cast iron skillet. Unroll the pie dough over the skillet and lay evenly over the filling. Run your fingers underneath the edges of the dough and tuck under itself to form a crust that sits neatly along the edges of the skillet.
  • In a small bowl, mix together the remaining egg and the heavy cream. Brush the egg wash over the top of the pie crust. Using a paring knife, make a few small slits in the center of the crust.
  • Bake the pot pie for 35-40 minutes, until the crust is golden brown and cooked through. Remove the pot pie from the oven and let cool for 15 minutes.
  • Serve the pot pie garnished with scallions.
  • Enjoy!

Nutrition Facts : Calories 338 calories, Carbohydrate 7 grams, Fat 23 grams, Fiber 0 grams, Protein 24 grams, Sugar 3 grams

BUFFALO CHICKEN POT PIES



Buffalo Chicken Pot Pies image

Provided by Jaymee Sire

Categories     main-dish

Time 40m

Yield 12 pot pies

Number Of Ingredients 10

1 to 2 cans buttermilk biscuits (you will need enough for 12 biscuits)
Nonstick cooking spray
1 1/2 cups cooked, shredded chicken
8 ounces low-fat cream cheese, softened
1/2 cup ranch dressing or blue cheese dressing
1/2 cup wing sauce, such as Frank's RedHot Wing Sauce (not the hot sauce)
1/2 cup shredded Mexican cheese blend
1/4 cup diced carrots
1/4 cup diced celery
1 large egg

Steps:

  • Preheat the oven according to the instructions on the biscuit package. Spray the cavities of a 12-cup muffin pan with cooking spray.
  • Mix together the chicken, cream cheese, dressing, wing sauce, shredded cheese, carrots and celery in a large bowl.
  • Lightly beat the egg with 1 tablespoon water in a small bowl to form an egg wash.
  • Using a piece of string, cut each biscuit in half so that you have 2 thin rounds. Flatten the rounds and press 12 of them into the prepared muffin pan.
  • Evenly divide the chicken filling among the muffin cups and top with the remaining 12 biscuit rounds. Try to press the edges together and seal with the bottom portion of dough if possible. Cut 2 small slits in the top to allow steam to escape.
  • Brush the tops of each pot pie with the egg wash. This will help them turn a nice golden brown. Bake in the oven until the dough is cooked through and golden brown, about 20 minutes.

BUFFALO CHICKEN POT PIE



Buffalo Chicken Pot Pie image

Make and share this Buffalo Chicken Pot Pie recipe from Food.com.

Provided by David04

Categories     Chicken Thigh & Leg

Time 1h12m

Yield 6-10 serving(s)

Number Of Ingredients 7

12 ounces chicken wing sauce, Frank's Wing Sauce
1 tablespoon heavy whipping cream
1 lb boneless chicken thighs, shredded
16 ounces bread dough
12 ounces blue cheese, crumbled
1 celery rib, diced
1 egg, beaten for egg wash

Steps:

  • Place chicken in baking dish, fill with enough water to cover chicken.
  • Bake at 425F for 30 - 45 minutes until chicken is fully cooked.
  • Let chicken cool.
  • Using two forks, shred chicken. Set aside.
  • In a small saucepan saute the celery for 5 minutes until just starting to soft.
  • Mix in the wing sauce and the chicken to the celery. Let simmer over very low heat while preparing the dough.
  • Roll dough out thin into 8 inch discs. Place the dough discs into each section of of a coated large muffin pan. The dough will overlap, you will need it.
  • Spoon in the chicken mixture about 2/3 to the top.
  • Top with blue cheese.
  • Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed. Repeat until out of ingredients.
  • Lower oven to 350°F
  • Bake for 10-12 minutes.
  • Let sit for 10 minutes.

Nutrition Facts : Calories 381.6, Fat 29.6, SaturatedFat 14.7, Cholesterol 144.8, Sodium 866.4, Carbohydrate 1.7, Fiber 0.1, Sugar 0.5, Protein 26.4

BUFFALO CHICKEN PIE



Buffalo Chicken Pie image

3rd Place Winner Bisquick® Recipe Contest 2010! Love Buffalo wings? Pack a punch of Buffalo flavor in an easy-to-make chicken pie.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

2 cups cooked chicken strips
1/2 cup Frank's™ RedHot™ Buffalo Wings Sauce
1 cup shredded Cheddar cheese (4 oz)
1/2 cup crumbled blue cheese (2 oz)
1 cup chopped celery (about 2 1/2 stalks)
1 cup Original Bisquick™ mix
1/2 cup cornmeal
1/2 cup milk
1 egg
2/3 cup blue cheese dressing

Steps:

  • Heat oven to 400°F. In large bowl, toss chicken and Buffalo wing sauce until well coated. Stir in cheeses and celery. Pour into ungreased 9-inch glass pie plate.
  • In medium bowl, mix Bisquick mix, cornmeal, milk and egg. Pour over chicken mixture; spread to cover.
  • Bake 25 to 30 minutes or until topping is golden brown. Cut into wedges; drizzle with blue cheese dressing.

Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1 g

RACHAEL RAY'S BUFFALO CHICKEN POT PIE



Rachael Ray's Buffalo Chicken Pot Pie image

This recipe is from the 9/10/07 episode of the Rachael Ray Show. I love spicy food, so I DOUBLED the amount of hot sauce to 1/2 cup! It is a delicious recipe!

Provided by Shelby Jo

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

5 tablespoons extra virgin olive oil, divided
3 boneless skinless chicken breasts, cut into bite sized pieces
1 large onion, chopped into bite sized pieces
2 carrots, peeled and chopped into bite sized pieces
3 stalks celery, chopped into bite sized pieces
2 garlic cloves, grated
4 tablespoons butter
4 tablespoons flour
2 1/2 cups chicken stock
1/4 cup hot sauce (or more for more kick!)
17 ounces boxed cornbread mix (like 2 boxes of Jiffy mix)
2/3 cup milk
2 eggs
1 cup blue cheese, crumbled

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Heat 2 tablespoons of EVOO (extra virgin olive oil) in a large skillet over medium-high heat.
  • Add the chopped chicken chunks and sauté them on both sides until golden brown.
  • Remove chicken chunks from skillet and reserve on a plate.
  • Add another 2 tablespoons of EVOO, onion, carrot, celery and garlic to the same skillet and cook, stirring occasionally, until the vegetables are tender, 5 to 6 minutes.
  • While the veggies are cooking start the sauce. In a medium-size sauce pan, melt the butter over medium-high heat; stir in the flour and cook until light brown, about 1 minute.
  • Whisk the chicken stock and hot sauce into the butter/flour mixture and bring it to a boil.
  • Simmer the gravy until thickened, 2 or 3 minutes.
  • Return the reserved chicken chunks to the skillet with the cooked vegetables.
  • Add the gravy, stirring to combine.
  • Transfer everything to a 9x11" casserole dish and set aside while you prepare the topping.
  • TOPPING:.
  • In a medium-size mixing bowl, prepare the cornbread according to package directions.
  • Stir the blue cheese crumbles into the cornbread mixture and drop spoonfuls of the batter onto the top of the casserole, covering it completely.
  • Bake the pot pie until the cornbread is baked through and the filling is hot, 20 to 30 minutes.

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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