Buffalo Chicken Pot Pie

READY IN: 1hr 12mins
SERVES: 6-10


  • 12
    ounces chicken wing sauce, Frank's Wing Sauce
  • 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


  • 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.