impossibly easy buffalo chicken mini pies
Very delicious recipe from Betty Crocker.
No Image
prep time
15 Min
cook time
45 Min
method
Bake
yield
12 serving(s)
Ingredients
- - 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
-
Step 1Preheat oven to 375 degrees F Spray 12 regular size muffin cups with cooking spray.
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Step 2In a small bowl mix melted butter, hot sauce, seasoned salt, and pepper to make Buffalo sauce.
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Step 3In 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.
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Step 4In 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.
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Step 5Bake 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.
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Step 6Top each with blue cheese, chopped green onion and a drizzle of reserved buffalo sauce. Serve Warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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