Mini Buffalo Chicken Pies
1 1/2 - 2 cups shredded or chopped cooked chicken
1 cup freshly shredded sharp Cheddar cheese (4 oz)
2 tbsp ranch or blue cheese dressing
1/2 cup Original Bisquick mix
1/2 cup milk
1/3 cup blue cheese crumbles
4 green onions, chopped (4 medium)
1 bunch fresh cilantro, chopped
1/2 cup Lane's One Legged Chicken Buffalo Sauce
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In a medium bowl, mix shredded chicken, Cheddar cheese, and ranch dressing. Pour about three-fourths of One Legged Chicken Buffalo Sauce into chicken mixture. Mix until combined.
In medium bowl, stir together the batter mix, milk, and eggs with a whisk or fork until combined/blended. Spoon 1 tbsp batter into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tbsp batter over chicken mixture in each muffin cup.
Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown.
Cool 5 minutes. With knife, loosen sides of pies from pan and remove. Place top sides up on cooling rack. Cool 5 minutes longer, then transfer pies to serving tray.
Top each with blue cheese, chopped green onion, chopped cilantro, and a drizzle of One Legged Chicken Buffalo Sauce.
Serve warm. Enjoy!