Buffalo Chicken Mini Pot Pies

buffalo chicken mini pot pies Appetizer
Buffalo Chicken Mini Pot Pies
  • Prep 20 min
  • Total 45 min
  • Ingredients 8
  • Servings 10

Creamy Buffalo popcorn chicken baked into a Pillsbury biscuit. Who could resist? MORE+ LESS-

Updated June 8, 2018
Pillsbury Biscuits
Make with
Pillsbury Biscuits


can (12 oz) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (10 biscuits)
cup sour cream
cup Buffalo sauce
cup diced celery
cup frozen popcorn chicken (about 30 small pieces)
cup shredded cheddar cheese
Crumbled feta cheese, for garnish
Chopped fresh cilantro, for garnish


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  • 1
    Bake the popcorn chicken according to package directions. Set aside. Place rack in the center of your oven and preheat oven to 400°F. Lightly grease a 12-cup standard muffin tin with cooking spray.
  • 2
    Lightly flatten each biscuit, then press in the bottom and up the sides of the prepared muffin cups. Use the wells at the edges of the pan, as the cupcakes at the edges will rise more when baked.
  • 3
    In a large mixing bowl, stir together the sour cream and Buffalo sauce. Add the cooked popcorn chicken and celery. Toss gently to coat.
  • 4
    Spoon the mixture evenly into the 10 biscuits. Sprinkle tops with cheddar cheese, then bake for 12-15 minutes, until puffed and golden. Remove from oven and let rest 3 minutes. Garnish with feta and cilantro, then serve.

Nutrition Information

No nutrition information available for this recipe

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