Impossibly Easy Mini Buffalo Chicken Pies
Watching your figure? This gluten free recipe has 147 calories, 8g of protein, and 12g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up green onions, cilantro, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make Buffalo sauce.
In medium bowl, mix shredded chicken, Cheddar cheese and ranch dressing.
Pour about half to three-fourths of the Buffalo sauce (reserving remaining for serving) into chicken mixture.
In medium bowl, stir together Batter ingredients with whisk or fork until blended. Spoon 1 tablespoon batter into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon batter over chicken mixture in each muffin cup.
Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With knife, loosen sides of pies from pan and remove.
Place top sides up on cooling rack. Cool 5 minutes longer, then transfer pies to serving tray.
Top each with blue cheese, chopped green onion, chopped cilantro and a drizzle of reserved Buffalo sauce.