BUFFALO CHICKEN POT PIE
Make and share this Buffalo Chicken Pot Pie recipe from Food.com.
Provided by David04
Categories Chicken Thigh & Leg
Time 1h12m
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 381.6, Fat 29.6, SaturatedFat 14.7, Cholesterol 144.8, Sodium 866.4, Carbohydrate 1.7, Fiber 0.1, Sugar 0.5, Protein 26.4
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