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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.

Buffalo Chicken Open Faced Mini Pies

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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

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.

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Ingredients

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Directions 

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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.

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Print [2]
Buffalo Chicken Open Faced Mini Pies
Author: 
Recipe type: Appetizer or Side Dish
Cuisine: American
 
These Buffalo Chicken Open Faced Mini Pies make a delicious dinner or an amazing appetizer! Super easy to make with a buttery shell and creamy texture.
Ingredients
  • 2 cups chicken, cooked and shredded
  • ¼ cup buffalo sauce
  • 2 stalks celery, cut into small pieces
  • ¼ 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: ½ cup ranch or blue cheese if you want to mix it right in
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a bowl mix together the chicken, celery, garlic powder, cream cheese, buffalo wing sauce and salt and pepper.
  3. Spray the bottom of a muffin pan with cooking spray.
  4. Bake for 10-12 minutes or until golden brown.
  5. Top with Blue Cheese or Ranch Dressing to add even more flavor!