Introduction
These Cheesy Buffalo Chicken Hand Pies are the perfect all-in-one snack or meal, packing the iconic spicy, tangy flavor of buffalo wings into a flaky, portable pastry. You get tender shredded chicken and melted cheese in every bite, without any of the mess. They’re ideal for game day, packed lunches, or a quick, satisfying dinner.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 15 hand pies
Ingredients
- 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))
- 2 pie crusts
- 1 egg ((lightly beaten, optional egg wash))
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, Buffalo sauce, and shredded cheddar cheese. Mix until thoroughly combined.
- Unroll the pie crusts on a lightly floured surface. Using a 4-inch round cutter (or a small bowl), cut out as many circles as you can from each crust. You should get about 7-8 circles per crust. Gently re-roll the scraps to cut more circles if needed.
- Place a heaping tablespoon of the chicken mixture onto the center of half of the pastry circles.
- Brush the edges of the filled circles lightly with water. Place a second pastry circle on top and press the edges together with a fork to seal.
- Arrange the sealed hand pies on the prepared baking sheet. Use a sharp knife to cut 2-3 small slits in the top of each pie to allow steam to escape.
- For a golden finish, brush the tops of the hand pies with the lightly beaten egg.
- Bake for 18-20 minutes, or until the crust is golden brown and flaky.
- Let the hand pies cool on the baking sheet for 5 minutes before serving.
Variations
- Spicy Upgrade: Add a sprinkle of extra cayenne pepper or a few dashes of hot sauce to the filling mixture before assembling.
- Different Shapes: Instead of circles, cut the dough into squares or rectangles to make triangle-shaped turnovers.
- Dip It: Serve with a side of ranch or blue cheese dressing for dipping, or a simple extra bowl of Buffalo sauce.
- Mini Pies: Use a smaller cutter to create bite-sized appetizer portions, adjusting the baking time down by a few minutes.
Tips for Success
- Ensure your cream cheese is truly at room temperature to make mixing smooth and easy.
- Don’t overfill the hand pies, as this can cause them to burst open during baking.
- For a crispier bottom crust, preheat your baking sheet in the oven before placing the hand pies on it.
- If the dough becomes too soft while working, pop it in the refrigerator for 10 minutes to firm up.
Storage & Reheating
Store cooled hand pies in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 10-12 minutes, or until heated through and crisp. You can also reheat them in an air fryer for 4-5 minutes.
FAQ
Can I use rotisserie chicken?
Absolutely. About 2 cups of shredded rotisserie chicken is a perfect, time-saving substitute for cooking the chicken breasts yourself.
What if I don’t have a round cutter?
You can use the rim of a glass, a wide-mouth mason jar lid, or even a clean, empty can. Alternatively, cut the dough into squares and fold them over into triangles.
Can I make these ahead of time?
Yes, you can assemble the hand pies, place them on a baking sheet, and freeze them solid. Once frozen, transfer to a freezer bag. Bake from frozen, adding 5-7 extra minutes to the baking time.
My filling is a bit runny. What can I do?
Make sure your cooked chicken is well-drained and not wet. You can also chill the filling for 15-20 minutes before assembling to help it firm up.
Can I use a different cheese?
Yes, while the recipe calls for cheddar, Monterey Jack, pepper Jack, or a Colby blend would also work very well.
Are the hand pies very spicy?
The spice level depends on the Buffalo sauce you use. For a milder version, choose a mild sauce or mix it with a little ranch dressing. For more heat, use an extra-hot sauce.