Quick and Easy Buffalo Chicken Pot Pies

Quick and Easy Buffalo Chicken Pot Pies

Makes 10 muffin sized pot pies

Ingredients

• 1 package with 2 refrigerated pie crusts
• 1 chicken breast, cooked and diced or shredded 
• 1/2 cup refrigerated blue cheese dressing
• 1/2 cup sharp cheddar cheese, shredded
• 4 oz cream cheese
• 1/2 cup carrots, shredded
• 2 TBSP-1/4 cup hot sauce (depending on desired hotness)

Directions

1. Preheat oven to 425 degrees.  Coat muffin tins with non-stick spray. 
2. Roll out pie crusts and use cookie cutters to cut ten 4 inch rounds and ten 3 inch rounds.  You may need to re-roll out the pie dough to get ten of each. 
3. In a medium bowl, combine chicken, blue cheese dressing, cheese, cream cheese, carrots and hot sauce until well blended. 
4. Press each 4 inch dough round into sprayed muffin tins. Place one heaping TBSP of filling in each dough round.  Cover each pot pie with a 3 inch dough round.  Lightly press around the edges to seal the dough.  Bake for 12-15 minutes or until a golden brown color begins to form on top.

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