Name: Buffalo Chicken Football Hand Pies Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 cups cooked shredded chicken; 1/2 cup buffalo wing sauce; 4 ounces cream cheese, softened; 1 cup shredded cheddar cheese; 1/4 cup crumbled blue cheese; 2 tablespoons chopped green onions; 2 packages refrigerated pie crusts (2 crusts per package), at room temperature; 1 large egg, beaten (for egg wash); 1 tablespoon water; ranch or blue cheese dressing, for dipping

Buffalo Chicken Football Hand Pies Recipe tastes like spicy, cheesy game-day heaven wrapped in a buttery, flaky crust. It works perfectly for busy hosts who want a fun football snack on the table in about 45 minutes, start to finish. I tested these during a Sunday game with my very opinionated family, and the tray disappeared before halftime.

Why Buffalo Chicken Football Hand Pies Recipe Is Worth It

These hand pies deliver all the flavor of buffalo wings without sticky fingers or a pile of bones. You get spicy chicken, creamy cheese, and a golden crust that you can eat one-handed while yelling at the TV.

They also use easy shortcuts like rotisserie chicken and store-bought pie dough, so you save time and dishes. Kids love the football shape, adults love the buffalo kick, and you can prep them ahead for stress-free entertaining.

“These Buffalo Chicken Football Hand Pies vanished from the snack table before the second quarter even started, and everyone asked for the recipe. ★★★★★”

Ingredients You Need

Buffalo chicken filling

2 cups cooked shredded chicken
- Rotisserie chicken works great and saves time.
- Use leftover grilled or baked chicken if you have it.
1/3–1/2 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, then taste and add more.
4 oz cream cheese, softened
- Full-fat melts best, but light cream cheese still works.
1/2 cup shredded cheddar cheese
- Sharp cheddar gives the best flavor punch.
1/4 cup crumbled blue cheese (optional but highly recommended)
- Skip it if your crew hates blue cheese and add extra cheddar instead.
2 tbsp finely chopped green onion
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and black pepper to taste

Crust and assembly

2 refrigerated pie crusts (the rolled kind, 14–16 oz total)
- You can use homemade pie dough if you love making it.
- Puff pastry also works, but the pies puff more and look less “football perfect.”
1 large egg
1 tbsp water
1–2 tbsp sesame seeds or everything bagel seasoning (optional, for “laces”)

Dipping sauces

Ranch dressing
Blue cheese dressing
Extra buffalo sauce

Equipment

Large mixing bowl
Fork or spatula
Rolling pin (helpful, not mandatory)
Football-shaped cookie cutter (about 3–4 inches) or a small knife
Baking sheet
Parchment paper or silicone baking mat
Pastry brush
Fork for crimping edges
Small sharp knife for scoring “laces”

Quick Tips & substitutions

Use canned chicken in a pinch; drain it well and shred with a fork before mixing.
Swap pie crust with puff pastry if you want extra flaky, puffy hand pies.
Use mozzarella or pepper jack instead of cheddar for a different cheese vibe.
Skip blue cheese if your crowd dislikes it and add more cheddar or Monterey Jack.
Chill assembled hand pies in the fridge for 10–15 minutes before baking to help them hold their football shape.
Cut small slits on top so steam escapes and the filling stays inside.
Brush with egg wash right before baking for that deep golden, glossy finish.
Use a pizza cutter to slice dough into ovals if you do not own a football cutter.
Bake on parchment so any cheesy drips clean up easily.
Reheat leftovers in the oven or air fryer so the crust stays crisp.

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 chunks with a fork.
Add softened cream cheese, buffalo sauce, garlic powder, onion powder, and a pinch of salt and pepper.
Stir until the chicken coats evenly and the cream cheese blends in smoothly.
Fold in shredded cheddar, blue cheese, and green onion, then taste and adjust seasoning or buffalo sauce.

Prep the dough

Line a baking sheet with parchment paper or a silicone mat.
Unroll one pie crust on a lightly floured surface.
Use a football-shaped cutter or a small knife to cut as many football ovals as possible.
Gather scraps, press them together gently, and roll again to cut more shapes.

Fill and seal the football hand pies

Place half of the football shapes on the prepared baking sheet; these form the bottoms.
Spoon about 1–2 tablespoons of buffalo chicken filling into the center of each bottom piece, leaving a small border around the edges.
Top each with another football-shaped piece of dough.
Press edges together with your fingers, then crimp all around with a fork to seal well.

Add laces and egg wash

Use a small sharp knife to lightly score “laces” on top of each hand pie; do not cut all the way through.
Beat the egg with 1 tablespoon of water in a small bowl to make an egg wash.
Brush each hand pie with egg wash for shine and color.
Sprinkle sesame seeds or everything bagel seasoning along the “laces” line if you want extra detail.

Bake to golden perfection

Heat the oven to 400°F (200°C) while the pies rest on the baking sheet.
Slide the baking sheet into the oven and bake for 16–20 minutes, until the crust turns deep golden brown and feels firm.
Rotate the pan halfway through baking so they brown evenly.
Cool the hand pies on the pan for 5–10 minutes before serving so the filling sets and does not burn anyone’s mouth.

Recipe Variations

Gluten-free: Use gluten-free pie crust or gluten-free puff pastry and confirm your buffalo sauce and dressings use gluten-free ingredients.
Low carb: Use low-carb tortillas or low-carb fathead dough and bake until golden; expect a different texture but great flavor.
Milder version: Use mild buffalo sauce and add extra cream cheese to soften the heat.
Extra spicy: Add a pinch of cayenne or a few dashes of hot sauce to the filling.
Veggie-packed: Stir in finely chopped celery, bell pepper, or shredded carrot to the filling.
Vegan: Use shredded plant-based chicken, vegan cream cheese, vegan shredded cheese, and dairy-free buffalo sauce, then wrap in vegan pie dough.
Cheesy overload: Add a little mozzarella or pepper jack along with the cheddar for extra stretch.

Ways to Serve Buffalo Chicken Football Hand Pies Recipe

Set them on a platter with bowls of ranch, blue cheese, and extra buffalo sauce for dipping.
Add them to a game-day spread with celery sticks, carrot sticks, and a big salad.
Pack them in lunchboxes with a side of crunchy veggies and fruit.
Serve them as a main dish with roasted potatoes or sweet potato fries.
Offer them at potlucks or tailgates as a fun, handheld appetizer.

Storage Success

Store leftover Buffalo Chicken Football Hand Pies in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven or air fryer for 8–10 minutes until hot and crisp again. Freeze unbaked hand pies on a sheet pan, then transfer them to a freezer bag and bake from frozen, adding a few extra minutes. Keep a labeled bag in the freezer so you always have a quick game-day snack ready to go.