Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
Step
2
In small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make Buffalo sauce.
Step
3
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.
Step
4
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.
Step
5
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.
Step
6
Top each with blue cheese, chopped green onion, chopped cilantro and a drizzle of reserved Buffalo sauce. Serve warm.
The pies can be baked ahead of time and rewarmed when ready to serve. Just bake the pies as directed, and cool completely. Leave toppings off, and refrigerate up to 2 days. When ready to serve, heat oven to 300°F, and warm in the oven about 15 minutes or until warmed through. Top as directed.
The pies can be fully assembled and left unbaked for up to 2 days. Just assemble the pies as directed, cover and refrigerate in their muffin cups. When ready to bake, remove from fridge, and let stand on the counter while you heat oven to 350°F. Bake and top as directed.
To freeze the baked mini pies: Place on a baking sheet; cover and freeze 45 minutes. Remove from freezer, and place pies in resealable freezer plastic bag. Label bag, and place in freezer. When ready to bake, allow pies to sit in the fridge for 2 hours or overnight to thaw, or bake frozen at 375°F 20 to 30 minutes or until warmed through.
