Buffalo Chicken Pie

This is a spin off of my favorite Rachael Ray recipe.

• Ready In: 50 mins
• Serves: 4
• Yields: 1 pie

Ingredients

• 1 (8 ounce) can  crescent rolls
• 1 (8 ounce) can tomato sauce
• 3  slices swiss cheese
• 2  small chicken breasts
• 1  teaspoon cilantro
• 3  tablespoons Tabasco sauce
• 2  tablespoons Worcestershire sauce
• 2  tablespoons butter
• 1  teaspoon  cajun seasoning or 1  teaspoon  grill  seasoning

Directions

1. Boil and shred the chicken.
2. In a saucepan melt butter, Tabasco, and Worcestershire.
3. Add the tomato sauce, Cajun seasoning, and chicken.
4. In a pie pan, place half of the crescent rolls on the bottom making a crust. (Separate the triangles and point the small sides down like you're putting a pizza back together).
5. Fill the crust with the chicken, sprinkle with cilantro, and place swiss cheese on top.
6. Take the other half of the crescent rolls and cover the pie.
7. Bake at 350°F for 30 minutes.