These buffalo chicken hand pies can cause a foodgasm!

There’s nothing more delicious than a pile of chicken wings but they are also that much messier.

These little pies wrap up all that tangy, spicy flavor into a portable package.

Cooking bone-in chicken thighs might take a little more time, but the meat stays extra moist.

You can also use any leftover chicken you have for faster cooking.

Though this recipe calls for frying, baking works just as well, takes a lot less effort, and means less greasy hands.

Buffalo Chicken Fried PiesIngredients

5 bone-in chicken thighsAll-purpose flourSalt & pepper to tasteOil for browning1/2 bottle of Frank's RedHot sauce, plus more for dipping if desired2 carrots, finely chopped2 stalks celery, finely chopped4 oz. blue cheese, crumbledBlue cheese dressing, for dipping if desiredDirections1. Prepare Nothing in the House pie crust as per the directions. Refrigerate while you prepare the chicken and other filling ingredients. 2. Prepare the chicken. Preheat oven to 350 degrees F. In a small baking dish, spread a thin layer of flour and season with salt and pepper. Coat chicken on all sides with the flour mixture. In a skillet, brown chicken with oil over medium heat. Transfer to a heavy baking dish and cover with hot sauce. Bake for 35-40 minutes until chicken is cooked through. Let cool completely before removing skin and shredding chicken with a fork. Set aside.2. Once your filling is ready and pie dough has chilled for at least 1 hour, remove  from fridge and roll out onto a lightly dusted surface about 1/8 inch thick. Using a large biscuit cutter or top of a large mug or jar, cut circles out of the dough (you can make them as large or small as you like, just remember that the smaller the pie the less filling can fit inside). 3. Mound chicken, vegetables, and blue cheese in the center of each circle--you'll want to aim for about 2 Tablespoons of filling total, but depending on how big your dough circles are you can use more or less. Remember it is better to under-stuff than over-stuff.4. Moisten the edge of the pastry circle with your finger, then fold over the dough to form a half-moon shape. Press the edges together and flute with a fork to seal completely. Place the formed pies on a parchment paper covered baking dish and place in the freezer, at least 20 minutes and up to an hour.5. Meanwhile, heat the oil (If you prefer to bake your pies, you can do so in an oven set at 375 degrees F for about 15-25 minutes). Pour at least 2 cups of canola oil (or 4 inches deep) into a deep and heavy saucepan. Insert a candy thermometer into the oil. Slowly heat on medium-low until the temperature reads 350 degrees F.6. When the oil temperature reaches 350 degrees, gently lower one pie at a time into the heated oil and cook until golden brown (about 2 minutes per side).  Using a slotted spatula, transfer to a paper-towel lined plate. Repeat with the remaining pies.7. Let pies cool slightly before serving, but they are best eaten when fresh and warm! Dip them in your favorite buffalo chicken wing sauce or blue cheese dressing and you are good to go!