Cheesy Buffalo Chicken Hand Pies

Introduction

These Cheesy Buffalo Chicken Hand Pies are the ultimate party-friendly food, packing the classic spicy, tangy flavor of Buffalo wings into a convenient, handheld pastry. You get creamy, shredded chicken and melted cheddar in every crispy, flaky bite. They’re perfect for game day, a quick dinner, or a delicious snack.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

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 well combined and creamy.
On a lightly floured surface, unroll the two pie crusts. Use a 4 to 5-inch round cutter (or an inverted bowl) to cut out circles from the dough. Re-roll any scraps to cut more circles. You should get about 15 circles total.
Place a heaping tablespoon of the chicken filling onto the center of half of the dough circles, leaving a border around the edge.
Place the remaining dough circles over the filling. Use a fork to firmly press and crimp the edges together to seal each hand pie. Use the tip of a sharp knife to make 2-3 small slits on top of each pie for venting.
Place the sealed hand pies on the prepared baking sheet. For a golden finish, brush the tops lightly with the beaten egg wash.
Bake for 18-20 minutes, or until the crust is golden brown. Let cool on the pan for 5 minutes before serving.

Variations

Pot Sticker Style: Instead of fully enclosing the filling, fold a dough circle in half over the filling to create a half-moon shape and crimp the edges.
Mini Slider Buns: Bake the filling-filled pies without a top crust, then sandwich between small, sliced dinner rolls for a Buffalo chicken slider.
Seasoned Crust: Brush with the egg wash and sprinkle the tops with everything bagel seasoning, sesame seeds, or a little garlic powder before baking.
Dipping Trio: Serve with a side of ranch dressing, blue cheese dressing, and extra Buffalo sauce for dipping.

Tips for Success

Ensure your cooked chicken is finely shredded so it mixes evenly with the cream cheese and creates a smooth, cohesive filling.
Let the cream cheese sit out until it’s very soft; this makes it much easier to blend with the other ingredients without lumps.
When cutting dough circles, dip your cutter in flour to prevent sticking and get clean cuts for easier sealing.
Don’t overfill the hand pies, as the filling can leak out during baking and make the pies difficult to seal.

Storage & Reheating

Store completely 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 oven for 10-12 minutes, or until warmed through and crispy. For a quick option, microwave for 30-60 seconds, though the crust will be softer.

FAQ

Can I use rotisserie chicken?

Absolutely. About 2-3 cups of shredded rotisserie chicken works perfectly and saves you time.

What if I don’t have a round cutter?

You can use the rim of a standard drinking glass or a wide-mouth mason jar lid. A knife and a small bowl or saucer as a guide will also work.

How can I make these spicier or milder?

Control the heat by choosing your Buffalo sauce brand and variety. For milder pies, use a “mild” sauce. For more heat, use an extra-hot sauce or add a pinch of cayenne pepper to the filling.

Why is my filling leaking out?

This is usually due to overfilling or not sealing the edges firmly enough. Make sure you leave a border of empty dough, press the edges well, and use the fork to crimp securely.

Can I freeze these hand pies?

Do I have to use the egg wash?

No, the egg wash is optional but recommended for a beautiful, shiny, golden-brown crust. Without it, the crust will still bake but will have a more matte finish.