Buffalo Chicken Open Faced Mini Pies Recipe

Disclosure: This post is part of the blogger program by Naturally Fresh® and The Motherhood, who compensated me for my time and the development of this recipe. Opinions, experiences and photos shared here are my own, and I hope you enjoy them.

If you are having friends over to watch the Big Game (or really for any reason at all) check out this amazing recipe.  I took these to a dinner with some girlfriends and they gobbled them right up.

Buffalo Chicken Open Faced Mini Pies make a delicious meal or an amazing appetizer!  Super easy to make with a buttery shell and creamy texture.

Ingredients

• 2 cups chicken, cooked and shredded
• 1/4 cup buffalo sauce
• 2 stalks celery, cut into small pieces
• 1/4 teaspoon garlic powder
• 4 ounces cream cheese, softened (mine was room temperature and worked fine)
• 2 packages refrigerated crescent rolls, 8 in each
• salt and pepper, to taste
• Optional: 1/2 cup ranch or blue cheese if you want to mix it right in

Directions 

• Preheat oven to 350 degrees F.
• In a bowl mix together the chicken, celery, garlic powder, cream cheese, buffalo wing sauce and salt and pepper (and dressing if you like).  Put this bowl aside.
• Spray the bottom of a muffin pan with cooking spray.
• Use the crescent rolls to create a shell in the individual muffin holes (see the picture above).
• Fill the shells with the chicken mixture and put in pre-heated oven.
• Bake for 10-12 minutes or until golden brown.

This should make about 12 of these.  When I made them I added the Ranch and it gave it a nice kick.  I know lots of people aren’t crazy about Bleu Cheese so I left it on the side.