Buffalo Chicken Hand Pies

Makes about 1 dozen pies

Buffalo Chicken Hand Pies

My vision for these pies was a self-contained Super Bowl snack that captured the flavor of chicken wings, complete with hot sauce, carrots, celery, and blue cheese dressing, but was encapsulated in a pie crust and able to be held in the hand while watching the game. They are obnoxiously good. For more delicious pie recipes, visit my blog Nothing in the House.

Ingredients

  • 1 batch Nothing in the House pie crust
  • 5 bone-in chicken thighs
  • All-purpose flour
  • Salt and pepper, to taste
  • Oil for browning
  • 1/2 bottle of Frank's RedHot sauce, plus more for dipping, if desired
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 4 ounces blue cheese, crumbled
  • Blue cheese dressing for dipping, if desired

Instructions

Prepare Nothing in the House pie crust as per the directions. Refrigerate while you prepare the chicken and other filling ingredients.

Prepare the chicken. Preheat oven to 350 F. In a small baking dish, spread a thin layer of flour and season with salt and pepper. Coat chicken on all sides with the flour mixture. In a skillet, brown chicken with oil over medium heat. Transfer to a heavy baking dish and cover with hot sauce. Bake for 35 to 40 minutes until chicken is cooked through. Let cool completely before removing skin and shredding chicken with a fork. Set aside.

Once your filling is ready and pie dough has chilled for at least 1 hour, remove from fridge and roll out, on a lightly dusted surface, to about 1/8 inch thick. Using a large biscuit cutter or top of a large mug or jar, cut circles out of the dough (you can make them as large or small as you like, just remember that the smaller the pie, the less filling it can hold).

Mound chicken, vegetables and blue cheese in the center of each circle--you'll want to aim for about 2 tablespoons of filling but can use more or less, depending on the dough circle's size. Remember, it is better to understuff than overstuff.

Moisten the edge of the pastry circle with your finger, then fold over the dough to form a half-moon shape. Press the edges together and flute with a fork to seal completely. Place the formed pies on a parchment paper-covered baking dish and place in the freezer, at least 20 minutes and up to an hour.

Meanwhile, heat the oil (if you prefer to bake your pies, you can do so in an oven set at 375 F for about 15 to 25 minutes). Pour at least 2 cups of canola oil (or 4 inches deep) into a deep and heavy saucepan. Insert a candy thermometer into the oil. Slowly heat on medium-low until the oil temperature reaches 350 F.

Gently lower one pie at a time into the heated oil and cook until golden brown (about 2 minutes per side). Using a slotted spatula, transfer to a paper towel-lined plate. Repeat with the remaining pies.

Let pies cool slightly before serving. They are best eaten when fresh and warm! Dip them in your favorite buffalo chicken wing sauce or blue cheese dressing. Go, team!

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