Football Buffalo Chicken Hand Pies Recipe Recipes Net

Ingredients

8ozrotisserie chicken,cooked, shredded

salt and pepper,to taste

½cupmozzarella cheese,shredded

1cupgreen onion,sliced

¾cupbuffalo sauce

¼cupranch dressing,plus more for serving

4premade pie crusts,9-inch in size each, thawed if frozen

egg wash,for brushing

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

In a large bowl, combine the chicken, salt, pepper, mozzarella cheese, green onions, buffalo sauce, and ranch dressing.

Roll out the pie crusts on a lightly floured surface to about ¼-inch thick.

Using a paring knife, cut thin strips to resemble football laces. Then, cut out small football shapes from the remaining dough.

Reroll any excess dough and cut out more shapes. There should be about 48 football shapes in total.

Transfer 24 football shapes to the prepared baking sheet.

Spoon a heaping tablespoon of the chicken filling into the center of each football, leaving about a ½-inch border around the edges.

Brush the edges with egg wash and place another football on top, pressing the edges with your finger. Crimp the edges with a fork to seal.

Arrange the lace cutouts on top of the footballs. Brush more egg wash over the tops.

Bake for 15 to 20 minutes, or until golden brown.

Let cool for 5 minutes before serving.

Serve with ranch dressing, if desired.

Enjoy!