Description
These Cheesy Buffalo Chicken Hand Pies are a delicious and portable snack that combines tender shredded chicken, creamy cream cheese, tangy Buffalo sauce, and melted cheddar cheese all wrapped in a flaky pie crust. Perfectly baked until golden brown, these savory hand pies offer a spicy, cheesy twist on classic comfort food that’s great for parties, game days, or a tasty appetizer.
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
- 2 pie crusts
Optional
- 1 egg (lightly beaten, for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the hand pies.
- Prepare the Filling: In a large skillet over medium heat, add the cream cheese and cooked shredded chicken. Stir continuously until the cream cheese melts and combines smoothly with the chicken.
- Add Buffalo Sauce and Cheese: Pour in the Buffalo sauce and stir in the shredded cheddar cheese. Cook for an additional 1-2 minutes until the cheese has melted and the mixture is well blended. Remove from heat.
- Cut Pie Crust Circles: Using a large circular cookie cutter, cut out 15 circles from the pie crusts. You will need to re-roll the dough after the first batch to get all 15 circles.
- Fill Pie Crusts: Divide the chicken mixture evenly among the pie crust circles, placing the filling in the center for smaller pies or to one side for larger pies, leaving about a 1/4-inch border around the edges.
- Seal Hand Pies: Moisten the edges of the pie crusts with a little water, then fold them over the filling and press the edges together firmly to seal. Use your fingers or the tines of a fork to crimp the edges.
- Vent and Egg Wash: Cut a few small slits on the tops of the pies to allow steam to escape. If desired, brush the tops with the beaten egg for a golden finish.
- Bake: Place the hand pies on a baking sheet and bake for 17-20 minutes until the crust is golden brown and crisp.
- Cool and Serve: Let the hand pies cool for a few minutes before serving to avoid burning and allow fillings to settle.
Notes
- For larger hand pies, cut the pie crust into 6 or 8 larger circles and increase the filling accordingly, placing filling slightly off-center to fold over easily.
- Re-roll leftover dough carefully to avoid toughening the crust.
- If you prefer milder, reduce the amount of Buffalo sauce or substitute with a milder wing sauce.
- Use homemade or store-bought pie crust depending on your preference.
- Egg wash is optional but gives a nice golden, shiny finish to the crust.
Nutrition
- Serving Size: 1 hand pie
- Calories: 220
- Sugar: 1.5g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg
