Buffalo Chicken Hand Pies

I had a big-time craving for buffalo chicken something. It’s been awhile since we’ve been to Buffalo Wild Wings, which is a good thing (hooray for saving money!). I also had a craving (that’s been going on for awhile) for something involving puff pastry. So I decided to combine the two:

Buffalo Chicken Hand Pies - tray

Buffalo Chicken Hand Pies.

These were SO good. Crispy and flaky pastry surrounding cheesy buffalo chicken.

Buffalo Chicken Hand Pies

I ate two of them right off the bat…If I hadn’t sliced up the potatoes to go alongside, I probably could’ve eaten 3 of them, although they are rather filling.

Buffalo Chicken Hand Pies 2

But then, I have a tendency to over-eat just about anything whenever buffalo sauce is involved.

Yield: 8

Buffalo Chicken Hand Pies

Buffalo Chicken Hand Pies
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 1 lb. boneless, skinless chicken breasts
  • 1-2 Tbsp. olive oil
  • salt & pepper
  • 1/3 C buffalo wing sauce (I like Frank's Red Hot)
  • 2 Tbsp. butter, melted
  • 4 slices mozzarella or provolone cheese, cut in half
  • 2 sheets puff pastry, thawed
  • flour, for dusting
  • 1 egg, lightly beaten
  • 1 Tbsp. water


Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

Heat the olive oil in a skillet. Season both sides of the chicken with salt and pepper, and cook 4-6 minutes per side, or until golden brown and cooked through. Let the chicken rest 5 minutes and chop into bite-sized pieces.

In a mixing bowl, whisk together the buffalo wing sauce and the melted butter, then add the chicken. Toss well to coat.

Combine the egg with the Tbsp. of water, to make an egg wash.

On a well-floured surface, roll out a sheet of the puff pastry to a 12 x 15-inch rectangle. Cut into 4 equal pieces. Repeat with the 2nd sheet.

Place a cheese half on one side of a puff pastry piece, close to the edge. Top with about 2-3 Tbsp. of the chicken mixture. Brush the outer edges of the pastry with the egg wash, then fold over and press the edges lightly to adhere. Crimp the edges with a fork to fully seal. With a sharp knife, cut a couple vents in the top of the pie, and place on the baking sheet. Repeat.

Brush the tops of the pies with the rest of the egg wash and bake for 20-25 minutes, until the pies have puffed up and are golden-brown.

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You could serve these with ranch or blue cheese dressing on the side–I don’t like the stuff, so I never use it. You could also dice up some celery or carrots and add those with the chicken mixture inside the pies, or you could just serve celery and carrot sticks alongside. No matter what, these are delicious and I really can’t wait to make them again!

Buffalo Chicken Hand Pies - Final

I wonder how long it’d take Jay and the bambino to get burned out on chicken…!

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