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Buffalo Chicken Hand Pies

1/2 c. butter, softened

8 oz. cream cheese, softened

1.5 c. flour

2 boneless, skinless chicken breasts, cubed

1/2 c. carrot, finely diced

1/2 c. celery, finely diced

1/2 chopped onion, finely diced

2 cloves garlic, minced

1 c. wing sauce {less, if wanting not as spicy}

1/2 c. ranch or bleu cheese dressing

2 c. shredded mozzarella cheese

1 t. salt

1 t. pepper

2 T. olive oil

1 egg


1.  Preheat the oven to 400 degrees.

2.  In a stand mixer combine the butter and cream cheese until smooth.  Gradually beat in flour until dough forms.  Wrap in plastic wrap and refrigerate.

3.  In a skillet, heat olive oil to medium-high heat.  Add in carrots, celery, onion and garlic.  Saute until translucent and veggies are tender.

4.  Add in the chicken, cooking with the vegetables until no longer pink.  Season with salt and pepper and add in the wing sauce and dressing, tossing to coat.  Remove from the heat and set aside.

5.  On a floured surface, roll the dough to 1/4 in. thickness, big enough to cut into 8 squares.  Place 2-3 spoonfuls of the chicken mixture on one edge of the dough, topping with cheese.  Fold the dough over and press seams together with a fork.

6.  Place the hand pies on a baking sheet.  Mix the egg with a bit of water and brush egg wash over the hand pies.

7.  Bake for 12-15 minutes or until golden brown.

8.  Serve warm with additional ranch or bleu cheese dressing.  If wanting to freeze, lay unbaked hand pies on a baking sheet and freeze.  Then place in a plastic baggie in the freezer.  To bake from frozen, simply add on a few more minutes of baking time.