Description
These Cheesy Buffalo Chicken Hand Pies are a delicious and portable appetizer or snack featuring tender shredded chicken mixed with creamy cheese and spicy Buffalo sauce, all wrapped in flaky pie crust and baked to golden perfection.
Ingredients
Scale
Filling
- 1 pound boneless, skinless chicken breasts (cooked and shredded)
- 4 ounces cream cheese (at room temperature)
- 1/2 cup Buffalo sauce
- 1 cup cheddar cheese (shredded)
Crust & Finishing
- 2 pie crusts
- 1 egg (lightly beaten, optional egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F to ensure it is hot and ready for baking the hand pies.
- Prepare Filling: In a large skillet over medium heat, combine the cream cheese and cooked shredded chicken. Stir continuously until the cream cheese melts and fully coats the chicken.
- Add Sauce and Cheese: Pour in the Buffalo sauce and stir in the shredded cheddar cheese. Cook for an additional 1-2 minutes, stirring until all the ingredients are melted and blended evenly.
- Cut Pie Crust: Use a large circular cookie cutter to cut out 15 circles from the pie crusts. You will need to re-roll the dough to get all 15 circles. For larger hand pies, follow recipe notes on crust cutting.
- Fill and Shape Pies: Divide the chicken mixture evenly among the pie crust circles, placing the filling in the center for small pies or to one side for larger pies, leaving a 1/4-inch border around edges.
- Seal Edges: Moisten the edges of each pie crust with a little water, fold over the dough, and seal edges by pinching them together or pressing with a fork to ensure they do not open during baking.
- Vent and Egg Wash: Cut a few small slits on top of each pie to allow steam to escape. Brush the tops with the beaten egg wash if using, to achieve a golden glossy finish.
- Bake: Place the hand pies on a baking sheet and bake in the preheated oven for 17-20 minutes or until the crusts are golden brown and cooked through.
- Cool and Serve: Let the pies cool for a few minutes before eating to allow the filling to settle and avoid burns.
Notes
- To make larger hand pies, cut pie crust into bigger circles and adjust filling accordingly.
- Egg wash is optional but provides a shiny, golden crust.
- If desired, you can use store-bought cooked shredded chicken to save time.
- Buffalo sauce can be substituted with your favorite hot sauce for different heat levels.
- Let pies cool slightly before eating as the filling will be very hot.
Nutrition
- Serving Size: 1 hand pie
- Calories: 210
- Sugar: 2g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 55mg
