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impossibly easy buffalo chicken mini pies

RatherBeCooking avatar
Recipe by
Marjorie Milligan
@RatherBeCooking
Hollywood, AL

Very delicious recipe from Betty Crocker.

yield 12 serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For impossibly easy buffalo chicken mini pies

  • for buffalo chicken mixture combine -
  • 6 tablespoon butter, melted
  • 1/2 cup hot sauce
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 1/2 to 2 cups shredded or chopped cooked chicken
  • 1 cup (4 oz) freshly shredded sharp cheddar cheese
  • 2 tablespoon ranch dressing or blue cheese dressing if desired
  • BATTER
  • 1/2 cup original bisquick mix
  • 1/2 cup milk
  • 2 eggs
  • TOPPING
  • 1/3 cup blue cheese crumbles
  • 4 green onions, chopped (4 medium)
  • 1 bunch fresh cilantro, chopped

How To Make impossibly easy buffalo chicken mini pies

  • 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.
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