Mini Buffalo Chicken Bisquick Pizzas Recipes

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MINI CHICKEN POT PIES WITH BISQUICK RECIPE - (4.8/5)



Mini Chicken Pot Pies with Bisquick Recipe - (4.8/5) image

Provided by ruthg

Number Of Ingredients 4

1/2 cup of Bisquick,
1/2 Cup of Milk, and
2 eggs
left over supper (ex. chicken and vegetables)

Steps:

  • QUICK DINNER -- Create Your Own Signature Mini Pie (and an easy way to get rid of leftovers!) Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup) Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked) Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go! Recipe from Betty Crocker

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

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