Buffalo chicken, that tangy, spicy flavor combo, has swept the country, popping up in everything from pizzas and tacos to quinoa dishes. Everyone loves this mix of bold flavors, myself included, so creating a super easy buffalo chicken mini pie was a no-brainer. Trust me, this savory mini pie is going to be the hit of every gathering, it’s that good!
To get started, make the buffalo sauce in a small bowl by mixing together the melted butter, hot sauce, seasoned salt and pepper.
In a medium bowl add the shredded chicken, cheddar cheese and ranch or blue cheese dressing. Pour about half to three-fourths of the buffalo sauce (reserve the remaining for serving) into the chicken mixture. Mix until combined.
In another medium bowl, combine the Bisquick, eggs and milk.
Spray your mini muffin pan with cooking spray. Pour one tablespoon baking mixture into each muffin cup.
Add nearly a ¼-cup buffalo chicken mixture to each cup. Next, cover buffalo chicken layer with one tablespoon of baking mixture.
Sprinkle a few crumbles of blue cheese across the mini pies and bake 30 minutes, until done.
Once removed from the oven, top these guys with extra blue cheese, fresh chopped cilantro, green onions and a generous drizzle of the remaining buffalo sauce. These mini pies are so easy and delicious you’ll want an excuse to have more parties!
Ingredients
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Buffalo Chicken Mixture
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6tablespoons butter, melted
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1/2cup Frank's™ RedHot™ Original cayenne pepper sauce
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1/4teaspoon seasoned salt
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1/4teaspoon pepper
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1 1/2to 2 cups shredded or chopped cooked chicken
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1cup freshly shredded sharp Cheddar cheese (4 oz)
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2tablespoons ranch dressing or blue cheese dressing, if desired
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Batter
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1/2cup Original Bisquick™ mix
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1/2cup milk
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2eggs
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Toppings
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1/3cup blue cheese crumbles
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4green onions, chopped (4 medium)
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1bunch fresh cilantro, chopped
Directions
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1Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
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2In small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make Buffalo sauce.
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3In 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.
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4In 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.
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5Bake 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.
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6Top each with blue cheese, chopped green onion, chopped cilantro and a drizzle of reserved Buffalo sauce. Serve warm.
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