impossibly easy buffalo chicken mini pies

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By Marjorie Milligan
from Hollywood, AL

Very delicious recipe from Betty Crocker.

serves 12
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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