chicken

Football Party Idea: Buffalo Chicken Puff Pastry Roll-ups

If you’re looking for a delicious and spicy appetizer that will impress your guests, look no further than buffalo chicken puff pastry rollups. These little bites are packed with flavor and wrapped in a flaky, buttery puff pastry shell. Perfect for game day parties, potlucks, or even as finger food for movie nights at home.

What makes these buffalo chicken rollups truly special?

There is a combination of shredded rotisserie chicken that is coated in tangy buffalo sauce and creamy cheese, all rolled up in a crispy puff pastry crust. To elevate the buffalo sauce, there’s butter, honey, and bourbon, and wait for it…TRUFFLE OIL! The result is an explosion of flavors in every bite. To make these delectable treats, start by preparing the filling.

How to Make Buffalo Chicken Puff Pastry Rollups

Mise En Place

2 sheets puff pastry, thawed
4 ounces of cream cheese, softened
1/3 cup of hot sauce
4 Tablespoons of unsalted butter, melted
2 Tablespoons honey
1 ½ Tablespoons of Bourbon
½ teaspoon of garlic powder
½ teaspoon of onion powder
½ teaspoon of smoked paprika
½ teaspoon of white truffle oil
8 ounces of shredded rotisserie chicken
2 cups of shredded Monterey Jack cheese, divided into two
2 – 3 Tablespoons of chopped fresh chives and/or parsley

Recipe Steps

Step One:

Preheat oven to 375 degrees Fahrenheit.

Step Two:

In a bowl, mix together the buffalo sauce by whisking together the hot sauce, melted butter, honey, bourbon, truffle oil, garlic powder, onion powder, and smoked paprika.

Step Three:

Next, combine the softened cream cheese, and chicken. Gently fold in the buffalo sauce and chopped herbs until combined.

Step Four:

Next, unroll one of your thawed puff pastry sheets onto a lightly floured surface. Place half of your buffalo chicken mixture onto the pastry dough center and spread out evenly. Be sure to leave some space around the edges to seal them later.

Step Five:

Sprinkle one cup of the Monterey Jack cheese over the buffalo chicken mixture.

Steps Six and Seven:

Starting on the long edge, roll the dough into a log. Trim off the excess dough on the ends.

Repeat this process with your second puff pastry sheet, remaining buffalo chicken mixture, and cheese. Wrap both logs tightly with plastic wrap and place in the freezer for 10 – 15 minutes.

Step Eight:

After the logs have chilled, remove them from the plastic wrap. Using a serrated knife, cut each log into ½-inch-wide slices.

Step Nine:

Place each slice onto a parchment-lined baking sheet.

Spread out evenly so that they have at least an inch between them.

Step 10: Bake for 16-18 minutes, until the puff pastry is golden brown.

Let the roll-ups cool slightly and serve. Garnish with additional herbs and bleu cheese dressing, if desired.

Recipe Variations

In place of Monterey Jack, you may opt for Blue cheese crumbles are traditional for Buffalo-style dishes.
If you don’t have truffle oil, it’s okay to leave it out and make a more traditional Buffalo sauce.
Other add-ins:
- Chopped jalapenos
- Fresh Basil
- Spinach
- Diced Shallots or Onions

Can I make these buffalo chicken rollups ahead of time?

Yes, I recommend making them no more than one day ahead of your party or event.

Here’s how to make the roll-ups one day ahead:

First, prepare them, bake them, and let them cool completely.
Lastly, store the roll-ups in an air-tight container and refrigerate. Before your event, reheat them in the oven and serve warm.

How long do the leftover roll-ups keep?

These can be kept in the refrigerator for up to 3 days. I recommend reheating in a conventional or toaster oven. It reheats more evenly and keeps the flakiness of the pastry.

However, I have popped these in the microwave before for about 30 seconds and still enjoyed them!

All in All

These buffalo chicken puff pastry roll-ups are a delicious and easy-to-make appetizer or snack that is sure to be a crowd-pleaser. Here, traditional spicy buffalo chicken is kicked up a notch with a touch of bourbon and white truffle oil. Whether you’re hosting a party or just looking for a tasty treat, these rollups are the perfect, elevated choice.

If you don’t believe me, check out this video where I took a batch of buffalo chicken puff pastry roll-ups and other gameday treats to the hosts of Let’s Talk Kentucky. The ladies LOVED them, and I know you will too. Go Cats!

Brittany and hosts of Let's Talk Kentucky daytime news show in Lexington Kentucky.

Other Recipes for Your Tailgate or Super Bowl Party

Buffalo Chicken Puff Pastry Roll-Ups

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Prep Time 30

Cook Time 18

Course Appetizer, Brunch, Snack

Servings 12

Ingredients

2 sheets puff pastry thawed
4 ounces of cream cheese softened
1/3 cup of hot sauce
4 Tablespoons of unsalted butter melted
2 Tablespoons honey
1 ½ Tablespoons of Bourbon
½ teaspoon of garlic powder
½ teaspoon of onion powder
½ teaspoon of smoked paprika
½ teaspoon of white truffle oil
8 ounces of shredded rotisserie chicken
2 cups of shredded Monterey Jack cheese divided into two
2 – 3 Tablespoons of chopped fresh chives and/or parsley

Instructions

Preheat oven to 375 degrees Fahrenheit.
In a bowl, mix together the buffalo sauce by whisking together the hot sauce, melted butter, honey, bourbon, truffle oil, garlic powder, onion powder, and smoked paprika.
Next, combine the softened cream cheese, and chicken. Gently fold in the buffalo sauce and chopped herbs until combined.
Next, unroll one of your thawed puff pastry sheets onto a lightly floured surface. Place half of your buffalo chicken mixture onto the pastry dough center and spread out evenly. Be sure to leave some space around the edges to seal them later.
Sprinkle one cup of the Monterey Jack cheese over the buffalo chicken mixture.
Starting on the long edge, roll the dough into a log. Trim off the excess dough on the ends.
Repeat this process with your second puff pastry sheet, remaining buffalo chicken mixture and cheese. Wrap both logs tightly with plastic wrap and place in the freezer for 10 – 15 minutes.
After the logs have chilled, remove them from the plastic wrap. Using a serrated knife, cut each log into ½ inch-wide slices. Place each slice onto a parchment lined baking sheet. Bake for 16-18 minutes, until the puff pastry is golden brown.
Let cool the roll ups cool slightly and serve. Garnish with additional herbs and bleu cheese dressing, if desired.

Chicken Pot Pie

So, a quick confession. I’m a recovering perfectionist. I’ve been stalling on posting this recipe just because it wasn’t Picture PERFECT. My oven temp was way too low at the beginning because I accidentally set it wrong. Therefore, the puff pastry sank a little. I also wasn’t completely pleased with the lattice.

Then I realized, “What is wrong with me?”. My family LOVES this dish. When I placed it on the table, my husband said, “Wow”, and my toddler smiled.

Sometimes, our imperfect dishes are surprisingly fulfilling. This Chicken Pot Pie is TASTY, SIMPLE to make, and HEARTY!

Plus, the purpose of this blog is for me to refine my cooking skills, learn from my mistakes and share them with you, friends. I hope that my lessons along the way are helpful to your culinary adventures and encourage you to go be brave in the kitchen.

Mise En Place

Here are the ingredients you’ll find in my Chicken Pot Pie Recipe…

Sweet Yellow Onion
Carrots – Peeled and diced
Celery
Garlic
Unsalted Butter
Frozen Peas – no need to thaw
Puff Pastry – takes 30 minutes to thaw
Ground Thyme
Chopped Rotisserie Chicken
Chicken Broth
Whole Milk
All Purpose Flour
Salt & Pepper
One Egg + Water = Egg Wash

The carrots, celery and onions are softened in butter to add a richness to the pot pie. You can opt to use olive oil if you’d like.

This recipe is a great combination of fresh ingredients and prepared food for convenience. For example, the onions, celery and carrots are freshly diced while the peas are from the freezer aisle. I don’t use canned peas due to the high sodium.

Also, instead of cooking the chicken from scratch, I use the meat from a store bought rotisserie chicken. This probably sheds 20-30 minutes of cooking time.

The Crust

One way to take your chicken pot pie to the next level is to change up the crust. Instead of traditional pie crust, I use puff pastry. I usually just lay it across the top of my pot pie mixture, but this time I cut thawed puff pastry into one-inch strips and weaved them together to make a lattice. I still brushed the pastry with an egg wash to help it reach a golden brown hue.

You may opt to simply lay the whole sheet of puff pastry across the top. Or you may come up with a fun or fancy crust design. Either way, go for it! Be brave and try something new for the fun of it.

All in All

Although my chicken pot pie isn’t exactly magazine cover worthy, it sure is delicious and the flavors are on point! The filling is hearty and creamy. The ingredients are traditional and simple. All of of these qualities make it a true comfort dish.

Chicken Pot Pie

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Course Main Dish

Cuisine American

Servings 4 servings

Ingredients

1 Small, Sweet Onion chopped
2-3 Carrots peeled and sliced
2 Celery stalks
1 teaspoon minced garlic
6 Tablespoons Unsalted butter
1 Sheet Frozen Puff Pastry Thawed
1 12 oz Package Frozen Peas
1/2 Tablespoon ground thyme
1/3 Cup all purpose flour
2 Cups chicken broth
1 Cup whole milk
1 Cup Rotisserie Chicken diced or shredded
1 Egg
1 Tablespoon water
salt and pepper (to taste)

Instructions

Preheat oven to 400 degrees F.
In a small bowl, whisk together egg and water. Set aside.
In heavy pan or skillet, melt butter. Saute carrots, onions, celery and garlic until vegetables are softened; about 6-8 minutes. Season lightly with salt and pepper.
Form a roux: Stir ground thyme and flour into vegetables until well combined. Allow to cook for about 2-3 minutes until flour melts and is bubbly.
Add stock and milk to pan. Stir for 2-3 more minutes until mixture thickens to a gravy like consistency. If needed, season with more thyme, salt and/or pepper.
Turn off heat and stir in the frozen peas and chicken.
Transfer mixture to a baking dish. Lightly lay the puff pastry (either as a full sheet or in a lattice) on top of the vegetable mixture.
Carefully, brush egg wash on the puff pastry. Optional: Sprinkle on salt flakes prior to baking.
Bake pot pie for 15- 20 minutes until pastry puffs and is golden brown.

Notes

Be sure to allow ample time for your frozen puff pastry to thaw.
If you don't have flaky salt for topping the puff pastry, you can lightly season with salt and pepper.
Feel free to add other seasonings to the pot pie such as parsley, rosemary and/or sage.

Keyword chicken

Tortilla-Crusted Chicken

Tortilla-crusted chicken is an entree that will definitely wow your guests! If you want to switch up taco night, make tortilla-crusted chicken. It’s fun to prep and is baked for a healthy alternative.

This is a throwback for me! I used to treat my husband (at the time, boyfriend) to tortilla-crusted chicken dinners when we were undergraduate students. We lived across the street from each other, and it was an easy and inexpensive date dinner to put together for college students- and it still is! The difference now is that I serve a little homemade salsa with it, and we have a little bundle of joy to share some with.

Tortilla-crusted chicken is FUN to make, especially if you are having a bad day. It involves crushing up chips and pounding the chicken thin. So, if you need to de-stress and feel like chowing down, this is the recipe for you.

Here’s how it’s made…

Prep the Tortilla Chips

I like to crush the chips in a gallon-sized freezer bag. The bag will later serve as a vessel for coating the chicken. I find using a rolling pin to crush the chips most comfortable. To get the chips broken down into even-sized crumbs, I roll one side of the bag a few times, then flip the bag over and roll again. I repeat this process until the tortilla chips are broken into a panko-like consistency.

Tortilla chips in a freezer bag being crushed by a rolling pin that is rolling over the bag. — I prefer crushing the chips with a rolling pin and a freezer bag.

Rolling pin next to bag of crushed tortilla chips. — Using a plastic freezer bag is convenient for coating the chicken in later steps. Plus, it’s one less dish to clean up.

Prep the Chicken

Next, you’ll want to prep the chicken. I prefer using boneless, skinless chicken pieces that I cut down myself. Two large chicken breasts can be split in half to create four servings. I recommend pounding the chicken pieces out to make the baking process quicker. This also tenderizes the chicken and is another fun time to relieve stress! You can use a rolling pin, mallet, or a heavy pan to do this.

Dredge & Bake

Dredging chicken can be pretty simple if you prep your station first. Remember, mise en place means “everything in place” before you start cooking. For more info, visit my post here.

You’ll want to set up a little dredging station that includes a bowl of flour, a bowl of egg wash, your bag of crushed tortilla chips, and a prepared baking sheet to place your dredged chicken pieces at the end.

Dredging station of flour, chicken, egg wash and crushed tortilla chips needed to make tortilla crusted chicken. — Setting up a dredging station is a form of **mise en place** or having “everything in place” before cooking.

Be sure to lightly season your chicken and the flour with salt and pepper before you begin. You’ll also mix the spices in the tortilla chips. Note: I don’t add salt or pepper to the tortilla chips because the store-bought chips are usually pretty salty.

When preparing the egg wash, I like to add a splash of water to the eggs as I whisk them. This loosens the egg slightly. It doesn’t take much, just a splash.

When ready, you’ll work with one piece of chicken at a time. You’ll first coat the chicken entirely in the seasoned flour, dip it in the egg wash, and then place it in the bag of tortilla chips. Close up the bag and shake to coat the chicken in the chip pieces- just like ‘Shake and Bake’! Remove the chicken from the bag and place on the prepared baking sheet. Repeat this process with the remaining three pieces of chicken and then bake until golden and cooked through.

Tortilla crusted chicken prepped on a sheet pan and ready to go in teh oven.

Serving

Once the chicken is baked, serve warm on a platter. It is fun to serve the chicken with optional toppings for your guests. Any toppings you would pair with tacos or fajitas go wonderfully with this dish: sour cream, cheese, salsa, limes, cilantro, etc.

If you are up to making homemade salsa, check out my recipe for Roasted Tomato Salsa.

Tortilla crusted chicken on the left with topping on the right.

All in All

This has been one of my favorite dishes over the last decade. It brings back so many fun memories! Christian and I always reminisce about funny college stories while eating this dish. I hope this becomes one of your favorites, too.

Do you have a dish or meal that brings back fun memories? If so, please share it in the comments. I’d love to hear!

Don’t forget to pin this recipe for later!!!

Tortilla Crusted Chicken

5 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Dish

Cuisine Mexican

Servings 4

Ingredients

2 Boneless, Skinless Chicken Breast about 1-1 1/2 pounds
5-6 handfuls Tortilla Chips
3/4 cup all purpose flour
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
salt and pepper (to taste)

Instructions

Prepare Tortilla Chips

Crush the tortilla chips in a gallon-sized freezer bag.
Mix in cumin, onion powder, and smoked paprika. If desired, add salt and pepper.

Prepare Chicken & Dredging Bowls

Split chicken breasts in half. Pound chicken with a heavy skillet or rolling pan until about 1 inch thick. Pat chicken dry with a paper towel and season with salt and pepper.
In a bowl or plate, season flour lightly with salt and pepper.
In another bowl or a small baking dish, whisk together the egg with a splash of water.
Prepare a rimmed baking sheet by spraying it lightly with your favorite cooking spray.

Dredge Chicken & Bake

One piece of chicken at a time dredge the chicken in the following order: coat with flour, dip in egg wash and then coat with tortilla chips. Place the chicken on the baking sheet and repeat this process with the remaining 3 pieces of chicken.
Bake the chicken at 375 degrees F until cooked through. This will take about 20-25 minutes. Flip the chicken halfway through.
When chicken is cooked, serve on a platter with desired toppings. Optional: Garnish with chopped cilantro.

Keyword chicken

Roasted Brussel Sprouts & Chicken Quarters

This is a flavorful fall dish that only requires a few ingredients and only one pan.

For the Love of Brussels

So call me crazy, but I was the kid who loved brussel sprouts. My mom can attest to me not being a very picky kid when it came to vegetables. Now that I am all grown up, I enjoy cooking with fresh brussel sprouts, especially in the fall and winter months.

This recipe is quite simple to make. The ingredients are minimal and easy to prep. To make things even better, it involves using just one pan!

I love using my cast iron skillet as much as possible. It was the perfect tool for this recipe because it creates such a beautiful char on the chicken and sprouts. It also transfers to the oven to finish cooking. If you don’t have one, then any heavy oven-proof pan will work.

Making this Dish

You start with seasoning the chicken quarters with salt, pepper, and smoked paprika. Next, you’ll brown the chicken until golden and crisp in coconut oil.

Ingredients for roasted brussel sprouts and chicken quarters.

Tip: To ensure your chicken becomes crisp and browns to a beautiful color, dry the skin with a paper towel before seasoning.

Once the skin is browned, transfer the chicken to a plate while you saute halved brussel sprouts in the same skillet. The vegetables will begin to char and pick up some of the chicken flavorings in the pan. Next, you’ll stir in broth, lemon juice, garlic and herbs. Stir gently to lift brussel sprouts from the bottom of the pan. You’ll then nestle the chicken back into the pan and finish cooking the meal in the oven until the chicken is cook through.

Roasted chicken on top of brussel sprouts in cast-iron skillet.

Note: Cooking time for the chicken may vary based on the thickness of the chicken pieces. Be sure to use a thermometer to ensure your meat is safely cooked through.

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Roasted Brussel Sprouts & Chicken Quarters

This is a flavorful fall dish that only requires a few ingredients. Chicken quarters and fresh brussel sprouts are browned in a cast-iron skillet and then finished in the oven.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Dish

Servings 2

Ingredients

2 teaspoons coconut oil
2 chicken leg quarters
20-24 fresh brussel sprouts all cut in half
2 teaspoons smoked paprika
1 teaspoon fresh thyme
2 cloves garlic minced
salt and pepper (to taste)

Instructions

Heat oven to 425 degrees F. Dry chicken skin with a paper towel and then season generously with salt, pepper and smoked paprika.
Heat a cast-iron skillet or heavy skillet over medium-high heat. Add coconut oil and allow to melt.
When the oil is hot but not smoking, add chicken (seasoned side down) and allow to cook 6-8 minutes until golden brown. Flip and cook 2-3 more minutes and remove from pan.
Add brussel sprouts, minced garlic, and thyme. Season lightly with salt and pepper. Let cook 1-2 minutes.
Add broth and lemon juice to brussel spouts. Then nestle chicken quarters on top of brussel sprouts.
Carefully, transfer skillet to oven and cook at least 20-25 minutes or until chicken is cooked through. (Cooking time will vary based on thickness of meat)

Chicken Noodle Soup

This chicken noodle soup is “homemade-ish”. It involves a few short cuts but still has that hearty, homemade taste that is perfect for a cold or sick day.

On the Struggle Bus

This week, both my son and I have been ill. I took him to the pediatrician and luckily he didn’t have the flu or strep. He just has a nasty cold and congestion. As a parent, it is so hard to watch your baby feel so bad and not be able to communicate their symptoms. The best I could offer was careful attention, comforting snuggles, and simple cold remedies.

This was also the first time I have been sick at the same time as my son. Gosh, it is draining! And it was terribly hard to focus on my own health because I was so concerned for his well being. I wished for my own mother to come to take care of me but she lives over an hour away. I just wanted some of her homemade chicken noodle soup. Luckily she has taught me how to make soup, and during a phone conversation encouraged me to make some this week. She reminded me that it would be a great treat for my son too because he has a sore throat.

Homemade-ish Chicken Noodle Soup

I love to make dishes from scratch- like in when I made this braised lamb last week. However, when I’m sick it is a challenge to find the energy. This recipe involves some short cuts. For example, instead of cooking chicken I bought a rotisserie chicken. Also, I used chicken broth I keep in the pantry for emergencies just like this.

Minced garlic, dried herbs, bay leaf, onions, carrots and celery.

Organic rotisserie chicken from Good Foods Co-op.

When extremely tired or sick, what cooking shortcuts do you take? Do you have a favorite soup you eat when under the weather?

Chicken Noodle Soup with Rotisserie Chicken

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Ingredients

2 Carrots sliced
2 Celery stalks chopped
1 small Onion chopped
3 Tablespoon Unsalted butter
1 teaspoon minced garlic
1 teaspoon Italian seasoning
1/2 teaspoon Kosher salt
8 cups chicken broth I used low-sodium
1 cup water
2 teaspoons lemon juice
3 cups cooked chicken dice or shredded
8 oz egg noodles uncooked, medium size

Instructions

In a large pot, melt butter over medium heat. Sautè onions, celery and carrots for 4-5 minutes until softened.
Add garlic and cook 1 more minute.
Add italian seasoning, salt, chicken broth, water, lemon juice, and chicken. Stir to combine.
Bring soup to a boil, uncovered. Stir in egg noodles and lower heat. Cook until egg noodles are al dente, stirring occasionally.

Notes

Optional: Serve soup with saltine crackers, crusty French bread, or garlic toast.

Keyword chicken noodle, soup