Buffalo Chicken Pot Pies

buffalo chx

Buffalo Chicken Pot Pies…

Great appetizer for football parties.

Buffalo Chicken Pot Pies
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  1. 1-2 cans Buttermilk biscuits (You will need enough for 12 biscuits)
  2. 1.5 cups cooked, shredded chicken
  3. 8 ounces of cream cheese (I used low fat)
  4. 1/2 cup ranch dressing or blue cheese dressing
  5. 1/2 Frank's RedHot Wing Sauce (use the wing sauce, not hot sauce)
  6. 1/2 cup shredded Mexican cheese blend
  7. 1/4 cup diced carrots
  8. 1/4 cup diced celery
  9. 1 egg (optional)
  10. 1 tablespoon water (optional)
  1. Preheat oven according to instructions on biscuit package. Spray cavities of muffin pan with cooking spray.
  2. Mix together chicken, cream cheese, ranch dressing, wing sauce, shredded cheese and vegetables. Set aside. In a small bowl, lightly beat egg and water to form an egg wash (if using).
  3. Using a piece of string, cut each biscuit in half so that you have two thin rounds. Flatten rounds and press into muffin pan.
  4. Evenly divide chicken filling among the muffin cups and top with the remaining 12 biscuit rounds. Try to press the edges together and seal with the bottom portion of dough if possible. Cut two small slits in the top to allow steam to escape.
  5. Brush the tops of each pot pie with egg wash (this will help them turn a nice golden brown). Bake in the oven for about 20 minutes or until dough is cooked through and golden brown.
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