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Cluster of Buffalo chicken hand pies with carrots and celery

Buffalo Chicken Hand Pies

5 from 2 votes
Prep Time 2 hrs
Cook Time 40 mins
Course Appetizer, Main Course, Snack
Cuisine American Southern
Servings 12


For the Crust

  • 3 cups AP flour
  • 1 cup unsalted butter, cold
  • 2/3 cup very cold water
  • 1 teaspoon kosher salt
  • 1 egg For the egg wash

For the Filling

  • 1 pound ground chicken
  • 1 cup red pepper hot sauce
  • 1/2 cup diced white onion
  • 1/2 cup unsalted butter
  • 1 teaspoon cornstarch
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt

For the Blue Cheese Dipping Sauce

  • 1/2 cup crumbled blue cheese
  • 1/2 cup buttermilk
  • 1/2 cup Greek yogurt or sour cream
  • 1 tablespoon white wine or rice vinegar
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon kosher salt


To Make the Crust

  • You need to make the pie dough at least 2 hours before making the pie. You can make it up to 24 hours beforehand and store it in the refridgerator, or you can make it up to 3 months beforehand and freeze it. Defrost frozen dough in the refrigerator for 24 hours before using for this recipe.
  • In a small bowl, dissolve the salt into the water. Place the bowl in the refrigerator until you need to use it.
  • Cut the butter into small, pea-sized chunks.
  • Add the flour and butter to the food processor. Working quickly, pulse the mixture until it forms into large crumbs and some of the pieces of butter remain pea-sized.
  • Drizzle about half the salted water over the flour mixture. Pulse several times.
  • Drizzle the rest of the salted water over the mixture and pulse several more times. The dough will come together in the food processor. As soon as it comes together, transfer the dough from the food processor onto a clean, lighly floured surface.
  • Divide the dough into 2 equal balls.
  • Working quickly, shape each ball into a round disk about 1” thick.
  • Completely wrap each disk in plastic wrap, then refrigerate them for a minimum of 2 hours. You can make the dough a day ahead and refrigerate for up to 24 hours.
  • Reserve the egg until later. You will use this as an egg wash right before you bake the assembled hand pies.

To Make the Filling

  • Warm a skillet over medium high on the stovetop until it is completely warmed through.
  • Add the olive oil, then the onions. Sprinkle with a pinch of salt and saute until they are translucent.
  • Add the ground chicken. Sprinkle with a pinch of salt, then cook until the chicken is completely cooked. While it is cooking, break it up with a spatula or spoon. You want the fill to be smooth, with no big chunks of meat.
  • Add the butter and red pepper sauce. Stir to thoroughly combine. Cook this mixture down until it is reduced in liquid and does not have visible liquid at the bottom of the pan, about 5-10 minutes.
  • Sprinkle the cornstarch over the mixture. Stir to combine, then cook another 5 or so minutes, stirring often.
  • Remove from heat. The filling needs to cool down to room temperature before you assemble the pies. It can be cooled in the fridge overnight in an airtight containter.

Make the Pies

  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
  • Roll out the pie discs until they are about 1/4" thick.
  • Cut them into your desired shape and size. For the pies pictured, I cut squares of about 4" on each side. A 4" cookie cutter would also work.
  • Add about 2 tablespoons of the filling to one corner of each pie square. Fold the other side over the filling, making sure all the filling fits inside. Seal the edges by pressing them with the tines of a fork. Repeat for each pie.
  • Arrange the hand pies on the baking sheets so they are not touching.
  • In a small bowl, beat the egg until it is well mixed.
  • Brush each hand pie with the beaten egg. Sprinkle with a bit of salt.
  • Bake at 350 degrees for 30 minutes or until golden brown.

Make the Blue Cheese Dipping Sauce

  • Combine all the sauce ingredients into a jar that has a tight fitting lid.
  • Shake vigorously to combine the ingredients. You can also use a whisk to combine.
  • Serve hand pies warm from the oven with the blue cheese dipping sauce on the side.