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Impossibly Easy Buffalo Chicken Pie

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  • Prep 20 min
  • Total 60 min
  • Servings 6
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Enjoy this baked chicken layered upon cream cheese and pepper sauce made using Original Bisquick® mix – dinner ready for six.
Updated Sep 9, 2016
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  • 1/4 cup blue cheese dressing
  • 1/4 cup Frank's™ RedHot™ Original cayenne pepper sauce
  • 1 package (3 oz) cream cheese, softened
  • 1 1/4 cups cubed cooked chicken
  • 1/2 cup chopped celery
  • 1/4 cup sliced green onions (4 medium)
  • 1 cup shredded Swiss cheese (4 oz)
  • 3/4 cup Original Bisquick™ mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup milk
  • 3 eggs


  • 1
    Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • 2
    In small bowl, mix dressing, pepper sauce and cream cheese until blended. Spread in bottom of pie plate. Top with chicken, celery, green onions and Swiss cheese. In medium bowl, stir remaining ingredients with whisk or fork until blended. Pour in pie plate.
  • 3
    Bake 25 to 30 minutes or until top is golden brown and center is set. Let stand 10 minutes before serving. Serve with additional dressing, if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use ranch dressing instead of the blue cheese dressing. Cheddar cheese can be used in place of the Swiss cheese.
  • tip 2
    The standing time for this pie allows the pie to set up before cutting.
  • tip 3
    Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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