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.