Cheesy Buffalo Chicken Hand Pies are a fun, easy way to enjoy this popular flavor. This savory hand pies recipe can be served as an appetizer, snack, or the main meal.
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I may have mentioned this before, but I was super late to join the Buffalo chicken fan club. I guess I can blame it on the fact that I didn’t like to eat chicken on the bone and always associated Buffalo sauce with traditional chicken wings recipes.
I believe the first time I actually tried Buffalo sauce was in Buffalo Chicken Dip (no bones!). I can’t remember where or when this life changing event happened, but oh what a difference it made.
I loved it so much that the first recipe that I made using Buffalo sauce was a Buffalo Chicken Cauliflower Casserole which is very similar but with added cauliflower rice.
It was basically a gateway to anything and everything Buffalo chicken. In fact, this recipe for Buffalo Chicken Hand Pies was inspired by a frozen meal by the same name. It was so good that I had to recreate it myself.
Why This Recipe Works
This is a quick and easy recipe, if you use store bought pie crust. Obviously, if you opt to make a homemade crust, it’s going to take a bit longer.
You can use shredded leftover or rotisserie chicken to make things even easier. If you need to cook the chicken yourself, I recommend an Instant Pot. Chicken is super easy to shred once it’s done cooking in a pressure cooker.
It’s a delicious, fun recipe to make. You can make hand pies smaller, as pictured here, or larger. Instructions are included for how to cut the crust for both small and large hand pies.
The smaller pies are perfect as appetizers or snacks, while the larger pies can even be served as the main dish.
How To Make Buffalo Chicken Hand Pies
Ingredients
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
If you need to cook the chicken you will need to do that first, let it cool, then shred it.
You’ll also want to set out the cream cheese and pie crusts to come to room temperature before you begin and shred the cheese.
Preheat your oven to 400°F.
Create!
In a large skillet over medium heat, add the cream cheese and chicken. Stir until the cheese is melted and well combined with the chicken.
Pour in the Buffalo sauce and stir in the cheddar cheese. Cook a minute or two until everything is melted and blended.
To make smaller hand pies, take a large circular cookie cutter and cut out 15 circles. You will have to re-roll the pie crust after making the first batch of circles in order to get 15.
To make larger hand pies, roll out your pie crusts and cut them in half, then in half again, so you have 8 pieces total. When you fill these, they will be triangular and resemble a slice of pie.
Divide the chicken mixture evenly among the pieces of pie crust, keeping it in the center for smaller pies or to one side for the larger pies, both with about 1/4-inch border along the edges.
Wet the edges of the pie crust with a little water, fold over, and seal all along the edges by pinching them together or by using the tines of a fork.
Cut a few small slits to vent, brush with egg wash (optional), and place on a baking sheet. I recommend lining the baking sheet with a Silpat mat or parchment paper to prevent sticking.
Bake for 17-20 minutes, or until the crust is golden brown. The bake time is approximately the same for small or large hand pies. Just be sure to keep a close eye on them.
Present!
Stack them up on a large plate or serving tray, and let everyone help themselves. Serve with a side of blue cheese or ranch dressing, if desired.
Tips and Techniques
- Use shredded leftover or rotisserie chicken to make the prep time quicker. Using an Instant Pot to cook the chicken yourself will make it super easy to shred.
- Make smaller hand pies to serve as appetizers or snacks and larger ones to serve as the main dish.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
FAQ’s
How Do You Seal Hand Pies?
You can seal hand pies by wetting the edges of the crust with water and pinching it together. You can also use the tines of a fork to press around the edges to lock them together.
Can You Freeze Hand Pies?
You can freeze hand pies, unbaked, for up to 3 months. Place the pies on a baking sheet in the freezer until frozen, then transfer to a freezer bag or airtight container. You will need to add a few extra minutes to the bake time when cooking from frozen.
How Do You Reheat Hand Pies?
Reheat hand pies in the oven at 350°F for the best results. Place them on a baking sheet and heat until warmed through. You can microwave them if you are short on time, but the pie crust won’t be as crisp.
More Buffalo Chicken Recipes
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Cheesy Buffalo Chicken 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.
- In a large skillet over medium heat, add the cream cheese and chicken. Stir until the cheese is melted and well combined with the chicken.
- Pour in the Buffalo sauce and stir in the cheddar cheese. Cook a minute or two until everything is melted and blended.
- To make smaller hand pies, take a large circular cookie cutter and cut out 15 circles. You will have to re-roll the pie crust after making the first batch of circles in order to get 15. See recipe notes for how to cut crusts for larger hand pies.
- Divide the chicken mixture evenly among the pieces of pie crust, keeping it in the center for smaller pies or to one side for the larger pies, both with about 1/4-inch border along the edges.
- Wet the edges of the pie crust with a little water, fold over, and seal all along the edges by pinching them together or by using the tines of a fork.
- Cut a few small slits to vent, brush with egg wash (optional), and place on a baking sheet.
- Bake for 17-20 minutes, until the crust is golden brown. Let them cool a few minutes before attempting to eat them - trust me!
Notes
Tips and Techniques
- Use shredded leftover or rotisserie chicken to make the prep time quicker. Using an Instant Pot to cook the chicken yourself will make it super easy to shred.
- To make larger hand pies, roll out your pie crusts and cut them in half, then in half again, so you have 8 pieces total. When you fill these, they will be triangular and resemble a slice of pie.
- Make smaller hand pies to serve as appetizers or snacks and larger ones to serve as the main dish.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally published on January 15, 2018. It was updated with new images, more thorough instructions, tips, techniques, FAQ’s and video in October 2020.
