Buffalo chicken puff pastry bites

Buffalo Chicken Puff Pastry Bites combine flaky pastry with a creamy filling of shredded chicken, Buffalo sauce, cheddar, and mozzarella. Each bite bakes in a mini muffin pan, making the portions easy to arrange on a party platter.

Serve them for game day, a tailgate gathering, or an appetizer spread. Start with fully cooked chicken and thaw the pastry according to its package directions before assembling.

For a cool, tangy addition to the snack table, serve our Creamy Dill Pickle Dip with vegetables or crackers alongside the warm pastry bites.

Tips for Making Buffalo Chicken Puff Pastry Bites

Keep the puff pastry cool while working. If it becomes soft and sticky, refrigerate it briefly before continuing. Cut evenly sized squares so the pastry cups bake consistently.

Shred the chicken into small pieces to make the filling easier to portion. Mix thoroughly so each bite contains chicken, cheese, and sauce.

Avoid overfilling the cups. Leave the pastry edges exposed so they can rise around the filling. Serve extra dressing separately rather than pouring it over the entire platter, which can soften the pastry.

Preparing These Party Bites Ahead

For easier party preparation, organize the filling ingredients, serving dishes, and garnishes before you begin assembling. Keep the prepared filling refrigerated and fill the pastry cups shortly before baking.

If making several batches, put out a smaller platter first and replenish it as needed. Keep the remaining filling refrigerated until you are ready to assemble the next batch.

Tiffany

Buffalo Chicken Puff Pastry Bites

These Buffalo Chicken Puff Pastry Bites combine flaky golden pastry with creamy Buffalo chicken and melted cheese. Baked in a mini muffin pan, they make an easy game-day or party appetizer that is ready in about 35 minutes.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 24 bites

Course: Appetizer, Snack

Cuisine: American

Calories: 135

Ingredients Equipment Method Notes

Ingredients

  

Buffalo Chicken Filling

• 2 cups cooked shredded chicken
• 4 ounces cream cheese softened
• 1/3 cup Buffalo-style hot sauce
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 green onions thinly sliced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon ranch dressing or blue cheese dressing optional

Puff Pastry Cups

• 1 package frozen puff pastry 2 sheets, thawed according to package directions
• 1 large egg
• 1 tablespoon water
• Nonstick cooking spray

For Serving

• Ranch dressing or blue cheese dressing
• Additional sliced green onions
• Chopped fresh parsley optional

Equipment

• Mini muffin pan
• Large mixing bowl
• Rolling Pin
• Sharp knife or pizza cutter
• Measuring cups and spoons
• Pastry brush

Method

 

1. Preheat the oven to 400°F. Lightly coat a 24-cup mini muffin pan with nonstick cooking spray.
2. In a large bowl, combine the shredded chicken, softened cream cheese, Buffalo sauce, cheddar, mozzarella, green onions, garlic powder, onion powder, and dressing if using.
3. Mix until the chicken is evenly coated and the ingredients are well combined.
4. Unfold the thawed puff pastry sheets on a lightly floured surface. Gently roll each sheet to smooth the fold lines.
5. Cut each pastry sheet into 12 equal squares, creating 24 squares in total.
6. Press one pastry square gently into each cup of the mini muffin pan. Allow the corners to extend slightly above the pan.
7. Place approximately 1 tablespoon of Buffalo chicken filling into each pastry cup. Do not overfill.
8. In a small bowl, whisk together the egg and water.
9. Lightly brush the exposed pastry edges with the egg wash.
10. Bake for 13–16 minutes, until the pastry is puffed and golden and the filling is thoroughly hot.
11. Let the bites cool in the pan for 5 minutes.
12. Carefully remove them with a small knife or offset spatula.
13. Garnish with additional green onions or parsley. Serve warm with ranch or blue cheese dressing.

Notes

Thaw the puff pastry in the refrigerator according to the package directions. Pastry that becomes too warm may be sticky and will not puff as well.

Use rotisserie chicken or another fully cooked chicken to save preparation time.

The heat level depends on the Buffalo sauce. Begin with less sauce for a milder appetizer.

Do not overfill the pastry cups. Excess filling can spill over and make them difficult to remove from the pan.

For easier party preparation, make the chicken filling up to 2 days ahead and refrigerate it in a covered container.

Assemble the bites shortly before baking so the pastry does not become soggy.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven or air fryer until hot and crisp.

Storing and Reheating Buffalo Chicken Puff Pastry Bites

Refrigerate leftover bites promptly in a covered container. Reheat in the oven to help restore the pastry’s crispness, checking that the center reaches 165°F (74°C).

For a party buffet, do not leave these chicken-filled appetizers at room temperature for more than 2 hours, or more than 1 hour when temperatures exceed 90°F (32°C).

For more information, follow the USDA’s recommendations for handling leftovers safely.

More Game-Day Appetizers to Try

Enjoy Buffalo sauce in another form with our Baked Buffalo Chicken Meatballs. They offer a pastry-free option for guests who want another savory party snack.