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Impossibly Easy Mini Buffalo Chicken Pies

impossibly easy mini buffalo chicken pies
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Thank you Betty Crocker for the recipe!

Ingredients

Buffalo Chicken Mixture: 

  • 6 Tbsp butter (melted)

  • ½ cup cayenne pepper sauce

  • ¼ tsp seasoned salt

  • ¼ tsp pepper

  • 1 + ½ – 2 cups shredded or chopped cooked chicken 

  • 1 cup freshly shredded sharp Cheddar cheese 

  • 2 Tbsp ranch dressing 

Batter:

  • ½ cup Bisquick mix

  • ½ cup milk 

  • 2 eggs

Toppings:

  • ⅓ cup blue cheese crumbles

  • 4 green onions (chopped)

  • 1 bunch fresh cilantro (chopped)

Instructions

  1. Heat the oven to 375°F and spray 12 regular-sized muffin cups with cooking spray. 

  2. In a small bowl, mix the melted butter, hot sauce, seasoned salt, and pepper to make the buffalo sauce. 

  3. In a medium bowl, stir the batter ingredients with a whisk until it’s blended. Spoon 1 tablespoon of batter into each muffin cup. Top with about ¼ cup of the chicken mixture. Spoon 1 tablespoon of batter over the chicken mixture in each muffin cup. 

  4. Bake for about 30 minutes and cool for 5 minutes. Place the pies on the cooling rack and cool for another 5 minutes. 

  5. Top each pie with blue cheese, chopped green onion, chopped cilantro, and drizzle with the reserved buffalo sauce.

Find it online: https://shesafullonmonet.com/tailgate-recipes/