Buffalo Chicken Pot Pie

"An invention I made up to combine two delicious meals into one comfort food."
 
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photo by David04 photo by David04
photo by David04
photo by David04 photo by David04
Ready In:
1hr 12mins
Ingredients:
7
Serves:
6-10
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ingredients

  • 12 ounces chicken wing sauce, Frank's Wing Sauce
  • 1 tablespoon heavy whipping cream
  • 1 lb boneless chicken thighs, shredded
  • 16 ounces bread dough
  • 12 ounces blue cheese, crumbled
  • 1 celery rib, diced
  • 1 egg, beaten for egg wash
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directions

  • Place chicken in baking dish, fill with enough water to cover chicken.
  • Bake at 425F for 30 - 45 minutes until chicken is fully cooked.
  • Let chicken cool.
  • Using two forks, shred chicken. Set aside.
  • In a small saucepan saute the celery for 5 minutes until just starting to soft.
  • Mix in the wing sauce and the chicken to the celery. Let simmer over very low heat while preparing the dough.
  • Roll dough out thin into 8 inch discs. Place the dough discs into each section of of a coated large muffin pan. The dough will overlap, you will need it.
  • Spoon in the chicken mixture about 2/3 to the top.
  • Top with blue cheese.
  • Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed. Repeat until out of ingredients.
  • Lower oven to 350°F
  • Bake for 10-12 minutes.
  • Let sit for 10 minutes.

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