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Buffalo Chicken Football Hand Pies

I took my go-to Crockpot Buffalo Chicken Dip recipe and gave it a makeover for the Super Bowl!

When I think of game day food, Buffalo Chicken dip is the first thing that comes to mind. Between College Football Season and the NFL Season, I probably make this dip 10 times a year. It’s just a classic game day dip! And let’s be real, the food is just as important as the game.

Since you all know I love celebrating any and all occasions, I had to create a football themed recipe.

I started by halving my usual Buffalo Chicken Dip recipe since I knew I wouldn’t need nearly as much as I usually make. Then I stuffed it inside flakey pie dough to make football shaped hand pies. It doesn’t get more festive than that, am I right?

I even had extra dip left over to snack on with chips and carrot sticks!

To achieve the football shaped dough, I used a 6-inch football shaped cookie cutter. Here is the one I have from Amazon.

You can also trace your own stencil and cut the dough with a knife. I suggest keeping the 6-inch size if you go this route.

These Buffalo Chicken Football Hand Pies will impress your guests and be talked about more than the halftime show!

Buffalo Chicken Football Hand Pies

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes


  • 10oz shredded chicken, cooked
  • 8oz cream cheese
  • 1/3 cup buffalo wing sauce
  • ½ cup ranch dressing
  • ¾ cup shredded cheddar cheese
  • 3 rolls pre-made pie crust
  • 2 green onions, chopped
  • 1 egg
  • 6 inch football shaped cookie cutter or DIY stencil


  1. Place cooked chicken, cream cheese, buffalo sauce, ranch, and cheddar cheese in slow cooker. Lightly stir until mixed (cream cheese will remain in block).
  2. Cook on low for 60-90 minutes, stirring occasionally as cream cheese melts.
  3. Meanwhile, preheat oven to 400 F. Place parchment paper on large baking sheet, then set aside.
  4. Lightly whisk egg and 1 tbsp water in small bowl, then set aside. Using the football cookie cutter or DIY stencil, cut 16 footballs from the unrolled pie dough. (Do not discard excess dough yet.)
  5. Place 8 footballs on prepared baking sheet. Lightly brush edges with egg wash.
  6. Scoop and about 3 tbsp buffalo chicken mixture onto footballs. Sprinkle with green onion, then place remaining 8 footballs on top.
  7. Using a fork, crimp the sides edges of the footballs together until completely closed. Lightly brush crimped edges and center of the top footballs with egg wash.
  8. Using excess dough, cut thing strips for the football laces. Then lightly brush laces with egg wash.
  9. Bake for 14-17 minutes or until edges are golden brown. Serve warm and enjoy!
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