Buffalo Chicken Pot Pie

Total Time: 1 hr 12 mins Preparation Time: 1 hr Cook Time: 12 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 place chicken in baking dish, fill with enough water to cover chicken.
• 2 bake at 425f for 30 - 45 minutes until chicken is fully cooked.
• 3 let chicken cool.
• 4 using two forks, shred chicken. set aside.
• 5 in a small saucepan saute the celery for 5 minutes until just starting to soft.
• 6 mix in the wing sauce and the chicken to the celery. let simmer over very low heat while preparing the dough.
• 7 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.
• 8 spoon in the chicken mixture about 2/3 to the top.
• 9 top with blue cheese.
• 10 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.
• 11 lower oven to 350°f
• 12 bake for 10-12 minutes.
• 13 let sit for 10 minutes.