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It’s not a Super Bowl party without Buffalo Chicken Dip, and after creating this Buffalo Chicken Brie Bites recipe in honor of everyone Taylor-gating last year (admittedly, I went all in on Taylor Swift food puns), it’s quickly become a go-to for any watch party, game day or dinner with friends.
Technically, this appetizer is Buffalo Chicken Brie Bites, but I also like to call them You Belong with Brie. Because, as it turns out, the tangy kick of Buffalo sauce pairs wonderfully with the mellow, buttery flavor of gooey brie cheese.
You could also name this dish I Bet You Think About Brie, Brie-gin Again or BRIE! (to the tune of “Me,” of course). Then again, it does have a puff pastry base, so in honor of Swift’s 11th studio album, you could be super timely and pay homage to The Tortured Poets Department with The Tortured Puff Pasty Department. Ah, such ridiculous opportunities abound!
Some quick tips before baking:
- No time to boil and shred chicken? Buy a rotisserie chicken and chop up the meat
- Let the puff pastry thaw for at least 10 minutes before you try to pop it
- If you can’t get puff pastry, Pillsbury Crescent Rolls or biscuit dough could work. It’ll be more buttery and you may need to adjust your cook time, checking it periodically, to ensure it’s fully cooked
- Hate brie? Use balls of mozzarella or cream cheese instead; just know that your punny name is limited to Tortured Puff Pastry Department (not that there’s anything wrong with that)
How to Make You Brielong with Me (ahem, Buffalo Chicken Brie) Bites
Buffalo Chicken Brie Bites (AKA You Brielong with Me Bites)
Equipment
- small saucepan
- mixing bowl
- forks (for shredding chicken)
- mini muffin pan
- oven mitts
Ingredients
- 1 large boneless, skinless chicken breast (about 2/3 pound)
- 1/4 c Buffalo sauce
- 2 sheets puff pastry, thawed
- 8 ounces brie
- ranch dressing
- 2 tbsp chopped scallions (optional)
Instructions
- In a small saucepan, place chicken breast and cover with water. Heat until boiling, then reduce it to medium and cover the pot. Cook chicken until it reaches an internal temperature of 165 degrees, about 12 to 15 minutes, depending on thickness.
- Shred chicken and coat with Buffalo sauce. Set aside.
- Lightly grease mini muffin pan(s) with cooking spray or butter. Preheat oven to 375 degrees.
- Cut puff pastry into 12 squares per sheet. Tuck one square into each cup of the muffin tin.
- Cut brie into 24 pieces. Place one piece atop each puff pastry. Top with Buffalo chicken (enough to mostly cover it without overflowing). Bake for 15 to 18 minutes, or until puff pastry edges are golden and no longer translucent.
- Garnish with a drizzle of Ranch dressing and scallions.
