Impossibly Easy Mini Buffalo Chicken Pies Recipes

IMPOSSIBLY EASY MINI BUFFALO CHICKEN PIES

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.

IMPOSSIBLY EASY MINI CHICKEN POT PIES

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 and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. 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 chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. 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, and serve.

IMPOSSIBLY EASY BUFFALO CHICKEN PIE

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.

IMPOSSIBLY EASY BUFFALO CHICKEN MINI PIES

Steps:

• 1. Preheat oven to 375 degrees F Spray 12 regular size muffin cups with cooking spray.
• 2. In a small bowl mix melted butter, hot sauce, seasoned salt, and pepper to make Buffalo sauce.
• 3. In a medium bowl mix shredded chicken, cheddar cheese and ranch or blue cheese dressing. Pour about half or 3/4 of the buffalo sauce into the chicken mixture. Reserving the remainder for serving. Mix until combined.
• 4. In medium bowl, stir together the batter ingredients with whisk or fork until blended. Spoon one Tablespoon batter into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 Tablespoon batter over chicken in each muffin cup.
• 5. Bake about 30 minutes until tooth pick 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 side up on cooling rack. Cool 5 minutes longer, than transfer to serving tray.
• 6. Top each with blue cheese, chopped green onion and a drizzle of reserved buffalo sauce. Serve Warm.

SKINNY IMPOSSIBLY EASY CHICKEN AND BROCCOLI PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer broccoli, 1/2 cup of the cheese, the chicken and onion in pie plate.
• In medium bowl, stir Bisquick mix, milk, salt, peper and eggs with wire whisk or fork until blended. Pour into pie plate.
• Bake 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 3 to 4 minutes longer or just until cheese is melted. Cool 5 minutes.

IMPOSSIBLY EASY MINI THAI CHICKEN PIES

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.

IMPOSSIBLY EASY LASAGNA PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Spread ricotta cheese in pie plate; sprinkle with Parmesan cheese. Cook ground beef until brown; drain. Stir in 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt; spoon evenly over cheeses.
• Stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5 minutes. Serve with additional spaghetti sauce.