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Cheesy Dynamite Chicken Buns

These Cheesy Dynamite Chicken Buns are filled with shredded chicken and creamy cheeses, all enveloped in soft dough, making them irresistible bites perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 buns
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 lb chicken, cooked and shredded
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup hot sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • to taste Salt and pepper
For the dough
  • 1 package frozen dough balls or biscuit dough
  • 2 tablespoons butter, melted For brushing the tops

Method
 

Prepare the Chicken Filling
  1. In a mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, hot sauce, garlic powder, onion powder, and season with salt and pepper to taste. Mix until well combined.
Thaw and Prepare the Dough
  1. If using frozen dough balls, allow them to thaw until soft and pliable. Alternatively, if using biscuit dough, prepare it as per the package instructions.
Assemble the Buns
  1. Preheat your oven to 350°F (175°C). Take a portion of dough and flatten it in your hand. Place a generous spoonful of the cheesy chicken mixture in the center and carefully fold the dough over to seal it, creating a bun. Ensure there are no holes for the filling to escape.
Brush with Butter
  1. Place the assembled buns onto a baking sheet lined with parchment paper. Brush the tops with melted butter for that golden, mouthwatering finish.
Bake
  1. Bake in the preheated oven for about 20-25 minutes, or until the buns are golden brown.
Serve
  1. Allow the buns to cool slightly, then serve warm to enjoy that melty, cheesy goodness.

Notes

For a leaner alternative, substitute the chicken with shredded turkey or plant-based shredded chicken. Ensure the buns are sealed tightly to avoid filling leakage during baking. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.