Buffalo Chicken and Blue Cheese Hand Pies

with Buffalo Wing Sauce
time: 30-60 minutes | serves: 4 to 6
  • 1 rotisserie chicken
  • 4 oz. cream cheese
  • ½ cup Sweet Baby Ray's Buffalo Wing Sauce & Glaze
  • 8 oz. package of blue cheese crumbles
  • 1 package of prepared pie crust (found in the refrigerator section)
  • 1 egg
  • 1 tbsp water
  • Optional: Carrots, celery, and blue cheese salad dressing to garnish
  • Start by rolling out the pie crust (some already come rolled out). Using a bowl or cup as a guide, cut out 5-inch diameter circles.
  • Remove the chicken from the bones and skin and shred the meat. Add the Buffalo Wing sauce to the chicken and toss to coat evenly.
  • Beat the egg and water with a fork to make an egg wash.
  • Brush around the edge of each circle of pastry with the egg wash. Spread about 1 teaspoon of cream cheese, then a small scoop of the chicken and finally a generous sprinkling of the blue cheese on each circle. Place in the center and off to one side slightly.
  • Fold the pastry in half and gently press the sides together.
  • Using the prongs of a fork, press along the edge of the now half-circle hand pie to seal the edges completely.
  • Prick the center of each hand pie a couple times with the fork to create a vent.
  • Transfer to a parchment-lined baking sheet and bake at 400°F oven for about 20 minutes, or until they are golden brown.
  • Serve warm with carrot sticks, celery, and blue cheese salad dressing.

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