Impossibly Easy Mini Buffalo Chicken Pies

By Booper-2

Ingredients

• Ingredients
• Buffalo Chicken Mixture
• 6 6
• tablespoons butter, melted
• 1/2 1/2
• cup hot sauce
• 1/4 1/4
• teaspoon seasoned salt
• 1/4 1/4
• teaspoon pepper
• 1 1/2 1 1/2
• to 2 cups shredded or chopped cooked chicken
• 1 1
• cup freshly shredded sharp Cheddar cheese (4 oz)
• 2 2
• tablespoons ranch dressing or blue cheese dressing, if desired
• Batter
• 1/2 1/2
• cup Original Bisquick® mix
• 1/2 1/2
• cup milk
• 2 2
• eggs
• Toppings
• 1/3 1/3
• cup blue cheese crumbles
• 4 4
• green onions, chopped (4 medium)
• 1 1
• bunch fresh cilantro, chopped

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

Directions
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