Impossibly Easy Mini Buffalo Chicken Pies

Ingredients

• 6 tablespoons butter melted
• 0.5 cup sauce of the chicken from the turbo broiler 
• 0.3 teaspoon lawry's seasoned salt 
• 0.3 teaspoon pepper 
• 1.5 cups chicken shredded cooked chopped
• 4 oz sharp cheddar cheese shredded
• 2 tablespoons cheese dressing blue
• 0.5 cup milk 
• 2  eggs 
• 0.3 cup cheese crumbles blue
• 4 medium spring onion chopped
• 1 bunch cilantro leaves fresh chopped
• 0.5 cup frangelico 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• toothpicks
• muffin liners

Directions

1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2. In small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make Buffalo sauce.
3. In medium bowl, mix shredded chicken, Cheddar cheese and ranch dressing.
4. Pour about half to three-fourths of the Buffalo sauce (reserving remaining for serving) into chicken mixture.
5. Mix until combined.
6. In medium bowl, stir together Batter ingredients with whisk or fork until blended. Spoon 1 tablespoon batter into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon batter over chicken mixture in each muffin cup.
7. 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.
8. Place top sides up on cooling rack. Cool 5 minutes longer, then transfer pies to serving tray.
9. Top each with blue cheese, chopped green onion, chopped cilantro and a drizzle of reserved Buffalo sauce.
10. Serve warm.