Cheesy Ranch Chicken Puffs

by Sabrina Snyder

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15 Comments

5 from 1 vote
12 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Cheesy Ranch Chicken Puffs are a quick and easy skillet-based recipe that bakes up into perfect after-school snacks or portable dinner bites.

Cheesy Ranch Chicken Puffs are a quick and easy portable meal option your friends and family will love using any frozen skillet meal and my Easy Pizza Dough recipe. They’re a mix between a delicious cheesy pasta and my Chicken Pot Pie filled with carrots, corn and broccoli. You’re getting chicken breast meat and vegetables in a light and creamy sauce. 

Sabrina’s Cheesy Ranch Chicken Puffs Recipe

I’m a big fan of portable snack options, especially when they’re cheesy or ranch-flavored. Even better, the best part of this recipe is that you can fill the little bread cups with almost any filling you like. Because I love keeping things easy, I used a cheesy ranch chicken frozen skillet meal and made 48 bites. That said, you can easily swap in any ready-made frozen meal your family loves.

Recipe Card

Dinner, then Dessert

Cheesy Ranch Chicken Puffs Recipe

Cheesy Ranch Chicken Puffs are a quick and easy skillet-based recipe that bakes up into perfect after-school snacks or portable dinner bites.
Yield 12 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
4 vegetable and poultry appetizers on a grey colored background
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Ingredients
 

  • 2 tablespoons butter , melted
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon black pepper
  • 1 ball pizza dough , cut into 24 pieces
  • 1 bag cheesy ranch chicken frozen meal , (or any frozen bag meal)
  • parsley for garnish

Instructions

  • Add the melted butter, salt and pepper into a bowl together.
  • Flatten each piece of dough and rest inside each well of the muffin tin.
  • Scoop 1 tablespoon of filling (frozen bag meal) into each well.
  • Brush with the butter mixture and put into the oven at 375 degrees for 12-15 minutes or until the bread is browned.

Nutrition

Calories: 98kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 299mg | Potassium: 1mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 58IU | Calcium: 1mg | Iron: 1mg

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About This Recipe

There are many great frozen meal options you can use in puffs like these, and because pizza dough is so adaptable, you can easily get creative with different cuisines. For example, I’ve made this snack and meal using sausage and peppers, as well as a chicken alfredo option, both with delicious results. However, my favorite version by far remains the cheesy ranch chicken skillet meal.

How to Store

  • Freeze: You can freeze these puffs for a few weeks in an airtight container.
  • Reheat: If you freeze these Cheesy Ranch Chicken Puffs you’ll want to defrost them by putting them on a plate and covering it with a wet paper towel. Microwave on half-power for 1:00-1:30 minutes.

More Delicious Appetizer Recipes

Collage of chicken bites with title in an orange banner at the center

Photos used in previous version of this post:

plate of four savory puffs
Chicken Puff closeup
Bag of cheesy ranch chicken mixture
glass bowl of cheesy, ranch, vegetables, and chicken mixture
Chicken and vegetable puffs
Chicken Puffs with bite taken out

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. It should still work but make sure that the crescent dough is spread out enough to cover the well of the muffin tin. You wouldn’t want all the filling goodness to fall out. Enjoy!

      Reply

  2. Sounds like a winner . Will be trying this out ! One question: do I fully defrost the birds eye first or we can put the ingredients frozen into the dough cups?

    Reply

    1. Thank you so much! You’ll want to defrost first before putting it into the dough cups. It doesn’t need to be fully defrosted but you just don’t want to have a huge frozen chunk, if that makes sense. I hope you enjoy them!

      Reply

  9. They look like mini chicken pot pies, so cute! Can’t wait to try them!

    Reply