These Buffalo Chicken Hand Pies are filled with tender shredded chicken, tangy buffalo sauce, cream cheese, and two kinds of shredded cheese, all wrapped in flaky, golden pie crust. Shaped like miniature footballs, they’re a fun and delicious appetizer for game day, tailgating, or Super Bowl parties.
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If you love buffalo chicken dip, imagine all those creamy, spicy, cheesy flavors tucked inside a buttery, flaky hand pie. That’s exactly what we’re making here, and instead of scooping everything up with chips, you get all that goodness in one handheld bite.
I love making appetizers that taste just as good as they look, especially during football season. These little footballs have decorative pastry laces, golden brown edges, and a creamy buffalo chicken filling that makes them perfect for a game-day spread.
The best part is that we’re using refrigerated pie crust and already-cooked chicken, so there’s no need to make dough from scratch or cook chicken specifically for this recipe. After testing the filling, I found that 3 cups of finely shredded chicken with just enough cream cheese, shredded cheese, and buffalo sauce gives us a filling that’s flavorful and creamy without being so wet that it leaks out of the pastry. One batch makes 20 hand pies, with no leftover filling!
Why You’ll Love These Buffalo Chicken Hand Pies
All the flavors of buffalo chicken dip
Tender chicken, tangy buffalo sauce, cream cheese, sharp cheddar, and Monterey Jack come together for a creamy, cheesy filling with plenty of buffalo flavor.
Perfect for football season
The football shape and decorative pastry laces make these a fun addition to tailgates, watch parties, and Super Bowl celebrations. They’re almost too cute to eat. Almost.
Easy shortcuts
Refrigerated pie crust and precooked shredded chicken make these much easier to prepare than traditional homemade hand pies. Rotisserie chicken works beautifully here!
Great for feeding a crowd
This recipe makes 20 individual hand pies, so they’re easy to grab from an appetizer platter and enjoy without utensils.
Make-ahead friendly
You can prepare the buffalo chicken filling up to two days in advance, making assembly much easier when you’re getting ready for a party.
Ingredients You’ll Need
You only need a handful of ingredients to make these cheesy buffalo chicken hand pies. Here’s what goes into them and why each ingredient matters.
For the Buffalo Chicken Filling
- Cooked shredded chicken: Use 3 cups of finely shredded cooked chicken. Rotisserie chicken is a great shortcut, and smaller shreds make the hand pies easier to fill and seal.
- Cream cheese: Adds creaminess and helps bind the filling together so it doesn’t fall apart when you bite into the pastry.
- Sharp cheddar cheese: Gives the filling a rich, savory cheese flavor that pairs perfectly with buffalo sauce.
- Monterey Jack cheese: Melts beautifully and adds creaminess without overpowering the buffalo flavor.
- Buffalo sauce: The star of the filling! Use your favorite prepared buffalo wing sauce for tangy, spicy flavor.
- Green onions: Add a little freshness and mild onion flavor to balance the rich filling.
- Garlic powder, onion powder, black pepper, and salt: Simple seasonings that round out the flavor of the chicken and cheese.
For the Hand Pies
- Refrigerated pie crust: You’ll need four 9-inch pie crusts, usually sold in two packages. They bake into a flaky, golden exterior without the work of homemade pastry.
- Egg and water: Whisked together to create an egg wash that helps seal the pastry and gives the tops a beautiful golden finish.
- Ranch or blue cheese dressing: For dipping! Both are delicious with buffalo chicken.
See the recipe card below for exact measurements and complete instructions.
How to Make Buffalo Chicken Football Hand Pies
These hand pies are surprisingly simple to assemble once you have your filling mixed together. The key is keeping the dough cool, leaving enough room around the filling to seal the edges, and taking a little extra time to decorate the tops.
Make the Buffalo Chicken Filling
In a large mixing bowl, combine the finely shredded cooked chicken, softened cream cheese, sharp cheddar, Monterey Jack, buffalo sauce, green onions, garlic powder, onion powder, black pepper, and salt to taste.
Stir everything together until the chicken is evenly coated and the cheeses are distributed throughout.
The filling should look thick, creamy, and cohesive, not loose or soupy. We want plenty of buffalo flavor, but we also need the filling to stay inside the pastry while it bakes.
Cut the Football-Shaped Pie Crusts
Preheat your oven to 400°F and line two large sheet pans with parchment paper.
Unroll the refrigerated pie crusts onto a lightly floured work surface. Using a sharp knife, pizza cutter, or football-shaped template, cut the dough into football-shaped ovals.
You’ll need 40 pieces total: 20 bottoms and 20 tops.
Save some of the dough scraps for the decorative football laces. Gently reroll the remaining scraps as needed to get all your football shapes.
Tip: If the dough becomes too soft or sticky while you’re working, pop it back into the refrigerator for 10–15 minutes. Cold dough is easier to handle and helps the hand pies maintain their shape.
Fill and Seal the Hand Pies
Arrange 20 football-shaped pieces on the prepared sheet pans.
Divide the buffalo chicken filling evenly among the bottom crusts, leaving a small border around the edges.
In a small bowl, whisk together the egg and water. Lightly brush the exposed pastry borders with egg wash, then place the remaining football-shaped pieces over the filling.
Gently press around each mound of chicken to remove excess air, then press the edges together. Use your finger to create a secure seal around the outside of each football.
Add the Football Laces
This is the fun part!
Using the reserved pie dough, cut thin strips to create the football laces.
Place one short strip lengthwise down the center of each football, then add three or four smaller strips across it to resemble football laces.
Gently press the decorations onto the pastry so they stay in place during baking.
Tip: I actually found that you can use the egg wash like a “glue” to hold your laces on if you are struggling with them rolling off. So you can always do this step after you chill & egg wash them. But right before you bake them! Make sure to also egg wash the laces!
Chill, Egg Wash, and Bake
Refrigerate the assembled hand pies for about 10 minutes to firm up the dough.
Brush the tops and decorative laces with the remaining egg wash. Use the tip of a toothpick to make a small steam vent near the center of each hand pie.
Bake at 400°F for 17–20 minutes, or until the pastry is puffed, crisp, and beautifully golden brown. If you’re baking on two oven racks, rotate the pans halfway through for even browning.
Allow the hand pies to cool for about five minutes before serving. The filling will be very hot straight from the oven!
Serve warm with ranch or blue cheese dressing for dipping.
Tips for the Best Buffalo Chicken Hand Pies
Finely shred the chicken
Smaller pieces of chicken are much easier to distribute throughout the filling and tuck inside the pastry. Large chunks can make the hand pies difficult to seal and create uneven pockets of filling.
Keep the filling thick
One of the most important things I learned while developing this recipe is that the filling shouldn’t be as loose as traditional buffalo chicken dip.
Using 3 cups of chicken, 4 oz of cream cheese, 1 cup of shredded cheese, and 2/3 cup of buffalo sauce gives us a filling that’s creamy and flavorful while still holding together nicely.
Adding too much extra sauce can make the pastry soggy or cause the filling to leak through the seams.
Keep the pie crust cold
Pie crust becomes softer and more difficult to work with as it warms up. If you’re having trouble cutting clean football shapes or transferring the dough, refrigerate it briefly before continuing.
Chilling the assembled hand pies before baking also helps the dough firm up after all that handling.
Leave room around the filling
It can be tempting to stuff as much buffalo chicken as possible into each football, but overfilling makes them difficult to seal.
Leave a very small border around the filling so the top and bottom crusts can come together without chicken getting trapped in the seams.
Don’t skip the egg wash
Egg wash does two important jobs in this recipe. It helps the top and bottom crusts stick together, and it gives the finished hand pies that beautiful golden brown color.
Make sure to brush the decorative laces, too, so they stand out after baking.
Let them cool slightly before serving
As tempting as it is to grab one straight from the oven, give the hand pies about five minutes to cool. The buffalo chicken filling gets extremely hot, and a short rest makes them easier to handle.
Variations and Substitutions
These buffalo chicken hand pies are delicious exactly as written, but there are a few easy ways to customize them.
- Make them spicier: Use a hotter buffalo sauce or replace the Monterey Jack with Pepper Jack cheese.
- Add blue cheese: If you love classic buffalo chicken and blue cheese together, replace some of the Monterey Jack with crumbled blue cheese.
- Make regular hand pies: Skip the football shape and cut the dough into circles or rectangles instead. They’re just as delicious for parties throughout the year.
- Change the dipping sauce: Ranch and blue cheese dressing are the classics, but you can also serve these with extra buffalo sauce for anyone who likes more heat.
What to Serve with Buffalo Chicken Hand Pies
I love serving these on a big appetizer platter with a bowl of ranch or blue cheese dressing in the center. Add some celery and carrot sticks around the edges for a little crunch and freshness.
They’re also great alongside other game-day favorites, especially cheesy, savory appetizers like my Cheeseburger Bombs.
If you’re serving these as part of a larger football party spread, pair them with a few dips, something fresh and crunchy, and another hearty appetizer so guests have plenty of options.
You can even turn them into a casual meal with a big green salad or roasted vegetables on the side.
Make Ahead, Storage, and Reheating
Can You Make Buffalo Chicken Hand Pies Ahead of Time?
Yes! The easiest way to get ahead is to prepare the buffalo chicken filling up to two days before you plan to bake the hand pies.
Store the filling in an airtight container in the refrigerator until you’re ready to assemble. Cold filling is also easier to portion onto the pie crust.
For the best flaky texture, I recommend assembling the hand pies closer to baking time rather than leaving the filled pastry in the refrigerator overnight.
How to Store Leftovers
Allow the baked hand pies to cool, then transfer them to an airtight container and refrigerate for up to 3–4 days.
How to Reheat Buffalo Chicken Hand Pies
For the best results, reheat the hand pies in a 350°F oven until warmed through and the pastry is crisp again.
You can also use an air fryer to help restore that flaky exterior.
The microwave works in a pinch, but it will soften the crust, so the oven or air fryer is my preferred method.
Frequently Asked Questions
Can I use rotisserie chicken for buffalo chicken hand pies?
Absolutely! Rotisserie chicken is one of my favorite shortcuts for this recipe. Just remove the skin and bones, finely shred the meat, and measure out 3 cups.
How do you keep buffalo chicken hand pies from getting soggy?
Start with a thick filling rather than a loose, saucy mixture. Keep the pie dough cold, avoid overfilling, and bake until the pastry is golden brown and crisp.
It’s also important to let the hand pies cool slightly before serving so the filling has a chance to settle.
Can I make these without the football shape?
Of course! The football shape is especially fun for game day, but you can make these into traditional round, rectangular, or half-moon hand pies for any occasion.
Just keep in mind that changing the size or shape may affect the yield and baking time.
What is the best dipping sauce for buffalo chicken hand pies?
Ranch and blue cheese dressing are both excellent choices. Ranch adds a cool, creamy contrast to the tangy buffalo filling, while blue cheese dressing brings a sharper, more traditional buffalo-wing flavor.
Can I use leftover chicken?
Yes! This is a great way to use leftover cooked chicken. Just make sure it’s finely shredded and isn’t heavily seasoned with flavors that would compete with the buffalo sauce.
More Game Day Appetizers You’ll Love
If you’re planning a football party or just love a good handheld appetizer, try these other favorites from The Spice Girl Kitchen:
- Bacon Wrapped Asparagus
- Baked Feta with Honey and Pistachios
- Pizza Bombs
- Lavender Goat Cheese Tarts
- Spinach Artichoke Puff Pastry Twists
Buffalo Chicken Football Hand Pies
Ingredients
Equipment
Method
- In a large mixing bowl, combine the cooked shredded chicken, softened cream cheese, sharp cheddar, Monterey Jack, buffalo sauce, green onions, garlic powder, onion powder, black pepper, and salt to taste. Stir until evenly combined. The filling should be thick, creamy, and cohesive rather than loose or runny.
- Preheat the oven to 400°F and line two large sheet pans with parchment paper. Unroll the refrigerated pie crusts onto a lightly floured work surface. Cut the dough into football-shaped ovals, reserving scraps for the decorative laces. Gently reroll the remaining scraps as needed to create 40 football-shaped pieces, enough for 20 tops and 20 bottoms.
- Arrange 20 football-shaped pieces on the prepared sheet pans, leaving space between them. Divide the buffalo chicken filling evenly among the bottoms, keeping a very small border clear around the edges.
- Whisk together the egg and water in a small bowl. Lightly brush the exposed borders of the bottom crusts with egg wash. Place the remaining football-shaped pieces over the filling and gently press around each mound to remove excess air. Use your finger to create a secure seal around the outside of each football.
- Refrigerate the assembled hand pies for 10 minutes to firm up the pastry and help the footballs hold their shape during baking.
- Brush the tops of the chilled hand pies lightly with the remaining egg wash. Use a toothpick to create a small steam vent near the center of each hand pie.
- Cut thin strips from the reserved pie dough. Place one short strip lengthwise down the center of each football, then add 3 smaller strips across it to resemble football laces. Gently press the decorations onto the egg-washed pastry to help them adhere. Lightly brush the laces with additional egg wash.
- Bake at 400°F for 17–20 minutes, or until the pastry is puffed, crisp, and golden brown. Rotate the pans halfway through baking if necessary for even browning.
- Allow the hand pies to cool for about 5 minutes before serving warm with ranch or blue cheese dressing for dipping.
Video
Notes
- Chicken: Rotisserie chicken is a great shortcut for this recipe. Alternatively, place boneless, skinless chicken breasts in a lightly greased baking dish with a splash of chicken broth or water. Cover tightly with foil and bake at 375°F for approximately 20–30 minutes, depending on thickness, or until the internal temperature reaches 165°F. Shred the chicken while it's still warm, then allow it to cool slightly before mixing with the remaining filling ingredients.
- Shredding the Chicken: Chicken is much easier to shred while it's still warm. You can use two forks to pull it apart, a hand mixer in a large bowl, or a stand mixer fitted with the paddle attachment (my favorite method for getting the finest shred with the least amount of effort). Another option is to place warm chicken between two sheets of parchment paper and gently pound it with the flat side of a meat tenderizer to break it into shreds. Finely shredded chicken distributes evenly throughout the filling and makes the hand pies easier to assemble.
- Buffalo Sauce: Use your favorite buffalo wing sauce rather than plain hot sauce. The 2/3 cup gives the chicken plenty of buffalo flavor while the cream cheese and shredded cheeses help bind the filling.
- Cheese: Sharp cheddar adds flavor while Monterey Jack provides a creamy melt. Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Pie Crust: Four refrigerated 9-inch pie crusts produced 20 hand pies during testing. Gently reroll the scraps to maximize the number of football shapes. Avoid overworking the dough, which can make the pastry tough.
- Keep the Dough Cold: If the pie crust becomes too soft while cutting or assembling, refrigerate it for 10–15 minutes before continuing.
- Storage: Store leftover baked hand pies in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 350°F oven or air fryer until heated through and crisp.
- Make Ahead: Prepare the buffalo chicken filling up to 2 days in advance and refrigerate it in an airtight container. Assemble the hand pies shortly before baking for the best pastry texture.
- Substitutions: Substitute Pepper Jack for Monterey Jack for extra heat. Use ranch or blue cheese dressing for dipping. For a stronger blue cheese flavor, replace a portion of the Monterey Jack with crumbled blue cheese.
- Nutrition (per hand pie, 20 servings): Approximately 260 calories, 17 g carbohydrates, 12 g protein, 16 g fat, and 1 g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.
Whether you’re hosting a Super Bowl party, putting together a tailgate spread, or just craving something cheesy and delicious, these Buffalo Chicken Football Hand Pies are such a fun way to serve a classic flavor combination. Don’t forget the ranch or blue cheese dressing for dipping!
This post was all about Buffalo Chicken Hand Pies.
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