Mini Buffalo Chicken Pies

INGREDIENTS:

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

2 eggs

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

INSTRUCTIONS:

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!