BUFFALO CHICKEN HAND PIES RECIPE BY TASTY
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
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
CHEESY BUFFALO CHICKEN RING RECIPE BY TASTY
Here's what you need: cream cheese, hot sauce, chicken, shredded monterey jack cheese, mozzarella cheese, refrigerated crescent dinner roll
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a bowl, mix cream cheese and hot sauce until smooth.
- Mix in chicken and Monterey Jack cheese.
- Unroll cans of dough, separate into triangles. On a large cookie sheet, arrange the triangles in ring, dough should overlap, leaving around 5 inches (12 ¾ cm) in the center.
- Layer half of the Mozzarella on each triangle closest to the ring.
- Spoon mixture on top of the Mozzarella. Top with the rest of the Mozzarella.
- Bring the top of the triangle over the filling and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
- Bake at 375˚F (190˚C) for 35 minutes or until the dough is golden brown.
- Cool 5 to 10 minutes before cutting into serving slices. Serve with choice dressing.
- Enjoy!
Nutrition Facts : Calories 662 calories, Carbohydrate 27 grams, Fat 41 grams, Fiber 0 grams, Protein 44 grams, Sugar 6 grams
BUFFALO CHICKEN POT PIE
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
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.
CAST IRON BUFFALO CHICKEN POT PIE RECIPE BY TASTY
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
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
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