Buffalo Chicken Football Hand Pies Recipe hits every game day craving with spicy, cheesy, flaky goodness in a handheld package. It works perfectly for football parties, kids’ sleepovers, or any snack spread, and you can finish a batch in about 45 minutes. I tested these during a Sunday game and almost missed a touchdown because I hovered over the baking sheet like it was the actual sport.
Why Make This Buffalo Chicken Football Hand Pies Recipe at Home
You control the heat level, the amount of cheese, and the quality of the chicken, so every bite tastes exactly how you like it. Store-bought snacks often taste bland or greasy, while these hand pies stay crisp, saucy, and full of flavor.
You also shape them like little footballs, which makes everyone at the party smile before they even take a bite. Kids love the fun shape, adults love the buffalo kick, and you love that you can prep them ahead of time.
“These Buffalo Chicken Football Hand Pies disappeared before halftime and guests asked for the recipe on the spot. ★★★★★”
Ingredients You Need
Here is everything you need for this Buffalo Chicken Football Hand Pies Recipe, plus some helpful notes from a decade of game day cooking.
Buffalo chicken filling
- 2 cups cooked shredded chicken
- Rotisserie chicken saves time and adds great flavor.
- Leftover grilled or baked chicken works well too.
- 1/3 to 1/2 cup buffalo wing sauce
- Use your favorite brand; I like Frank’s or Sweet Baby Ray’s buffalo sauce.
- Start with 1/3 cup if you prefer mild heat and add more to taste.
- 4 ounces cream cheese, softened
- Full-fat cream cheese gives the richest texture.
- Neufchâtel works if you want it a bit lighter.
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Mozzarella melts nicely and stretches a bit, which feels extra fun in a hand pie.
- 2 tablespoons finely chopped green onion
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional, for a subtle smoky note)
- Salt and black pepper to taste
Dough and assembly
- 2 refrigerated pie crusts, softened slightly at room temperature
- You can use homemade pie dough if you enjoy that project, but store-bought crust keeps this recipe weeknight friendly.
- 1 large egg
- 1 tablespoon water
- 2 tablespoons unsalted butter, melted (optional, for brushing after baking)
Optional toppings and dips
- Crumbled blue cheese or extra shredded cheddar
- Thinly sliced green onion or chives
- Ranch dressing for dipping
- Extra buffalo sauce for drizzling
Equipment
- Large mixing bowl
- Fork or silicone spatula
- Rolling pin (helpful if pie crusts need a little smoothing)
- Football-shaped cookie cutter (about 4 to 4.5 inches long)
- If you do not own one, use a knife and cut football ovals by hand.
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry brush
- Small sharp knife for vent slits
Tips & Mistakes
- Use warm or room temperature cream cheese so it mixes smoothly with the buffalo sauce and chicken.
- Dry the chicken slightly with paper towels if it feels very wet, or the filling can leak out of the hand pies.
- Do not overfill each football; about 2 tablespoons of filling per pie keeps them sealed and tidy.
- Seal the edges firmly with a fork and press all the way around, or the cheese can ooze out in the oven.
- Chill assembled hand pies in the fridge for 10 to 15 minutes before baking if the dough feels very soft.
- Cut small vent slits on top so steam escapes and the crust stays crisp instead of soggy.
- Rotate the baking sheet halfway through baking so every hand pie browns evenly.
- Let hand pies cool for at least 5 to 10 minutes before serving so the filling sets and no one burns their tongue.
How to Make Buffalo Chicken Football Hand Pies Recipe
Mix the buffalo chicken filling
- Add shredded chicken to a large mixing bowl and break up any big clumps with a fork.
- Add softened cream cheese and buffalo sauce to the bowl and stir until the chicken looks evenly coated.
- Stir in cheddar, mozzarella, green onion, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Taste a small spoonful and adjust seasoning or buffalo sauce level to match your heat preference.
Prep the dough and cut football shapes
- Heat the oven to 400°F and line a baking sheet with parchment paper.
- Unroll the pie crusts on a lightly floured surface and smooth them with a rolling pin if needed.
- Use a football-shaped cutter to cut as many shapes as possible from each crust.
- Gather scraps, gently press them together, roll again, and cut more footballs until you use the dough.
Fill and seal the hand pies
- Place half of the football cutouts on the prepared baking sheet, leaving a little space between each one.
- Spoon about 2 tablespoons of buffalo chicken filling into the center of each piece of dough.
- Keep a small border around the edges so you can seal them without filling spilling out.
- Lay a second football cutout on top of each filled one and press the edges together with your fingers.
Crimp, vent, and egg wash
- Use a fork to crimp all the way around the edges of each hand pie for a tight seal.
- Use a small sharp knife to cut two or three short diagonal slits on top of each pie to mimic football laces and release steam.
- Beat the egg with 1 tablespoon of water in a small bowl to make an egg wash.
- Brush the tops of the hand pies lightly with egg wash so they bake up shiny and golden.
Bake the football hand pies
- Place the baking sheet in the center of the oven.
- Bake for 16 to 20 minutes until the crust turns deep golden brown and you see a little bubbling around some vents.
- Rotate the pan halfway through baking so every hand pie browns evenly.
- Remove the baking sheet from the oven and let the pies cool on the pan for at least 5 to 10 minutes.
Finish and garnish
- Brush the tops with melted butter if you want extra richness and shine.
- Sprinkle with a little crumbled blue cheese or shredded cheddar while they still feel warm.
- Add sliced green onion or chives for color and a fresh bite.
- Serve with ranch dressing and extra buffalo sauce on the side for dipping.
Variations I've Tried
I swap the chicken for cooked shredded turkey after Thanksgiving and the flavor still hits all the buffalo notes. I also tried a version with half buffalo sauce and half barbecue sauce for guests who like a sweeter, milder filling.
Sometimes I mix in a handful of finely chopped celery to mimic classic buffalo wings with celery sticks. I also tested a jalapeño version with minced fresh jalapeño in the filling for spice lovers, and that batch vanished first.
If you want a slightly lighter version, you can use reduced-fat cream cheese and bake smaller, appetizer-size footballs. Just shorten the baking time by a few minutes and keep an eye on the color.
How to Serve Buffalo Chicken Football Hand Pies Recipe
Serve these Buffalo Chicken Football Hand Pies hot or warm on a platter with small bowls of ranch and extra buffalo sauce. Add carrot and celery sticks on the side to balance the richness and give everyone something crunchy and fresh. They also pair nicely with a big green salad, fruit salad, or a tray of cut veggies and hummus. If you host a big game day spread, tuck these between your chips, salsa, and sliders so guests can grab them easily.
How to store
- Store leftover hand pies in an airtight container in the fridge for up to 3 days.
- Chill completely before you place them in the container so condensation does not make the crust soggy.
- Freeze baked hand pies on a baking sheet until solid, then move them to a freezer bag or container for up to 2 months.
- Reheat from the fridge in a 350°F oven or toaster oven for 8 to 12 minutes until hot and crisp.
- Reheat from frozen at 350°F for 18 to 22 minutes, or until the center feels hot when you cut one open.
- Avoid the microwave if possible, since it softens the crust; if you use it, finish in a hot skillet or toaster oven to bring back some crispness.
Buffalo Chicken Football Hand Pies Recipe
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a medium bowl, stir together the shredded chicken, Buffalo wing sauce, cream cheese, shredded cheddar, blue cheese (if using), and green onions until well combined and evenly coated.
- Unroll the pie crusts on a lightly floured surface. Using a 3 to 4-inch oval or round cutter (or trace a football shape with a knife), cut out as many pieces as possible, re-rolling scraps as needed. You should have an even number of cutouts.
- Place half of the cutouts on the prepared baking sheet. Spoon a heaping tablespoon of the buffalo chicken mixture onto the center of each, leaving a small border around the edges.
- In a small bowl, whisk together the egg and water to make an egg wash. Lightly brush the exposed border of each bottom crust with egg wash.
- Top each with a second crust cutout. Press edges firmly with your fingers, then crimp with a fork to seal. If desired, use a knife to score shallow football laces on top of each hand pie.
- Brush the tops lightly with remaining egg wash and, if using, a bit of melted butter for extra color.
- Bake 15–20 minutes, or until the hand pies are puffed and golden brown. Let cool on the baking sheet for 5–10 minutes before serving.
- Serve warm with ranch or blue cheese dressing for dipping.
Notes
Approximate per 1 hand pie (1 of 12): 260 calories; fat 17 g; saturated fat 8 g; carbohydrates 16 g; fiber 0 g; sugars 1 g; protein 10 g; sodium 520 mg. Values will vary based on specific brands, exact crust size, and portion size.
Leave a Reply