Mini Buffalo Chicken Pies
by Emily C.
Yield: 5
servings
Description:
A bite size spicy treat for your tailgates.
Ingredients:
- 6 tablespoons butter, melted
- 1/2 cup Frank's RedHot Original hot sauce
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 1/2 cups shredded or chopped chicken
- 1 cup freshly shredded cheddar cheese
- 2 tablespoons ranch or blue cheese dressing
- 1/2 cup Original Bisquick mix
- 1/2 cup Milk
- 2 eggs
- 1/3 cup blue cheese crumbles, optional
- 4 green onions, chopped
- 1 bunch fresh cilantro, chopped
Steps:
- 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- 2 In small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make Buffalo sauce.
- 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.
- 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.
- 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.
- 6 Top each with blue cheese, chopped green onion, chopped cilantro and a drizzle of reserved Buffalo sauce. Serve warm.
