Hi boys!
Some people are born with an adventurous food spirit: the willingness to try everything at least once, sometimes even twice, no matter how new and different. Bryson, you were born with that adventurous spirit. You have always been game to try everything!
Lochlan, …nope.
For the from the time you were four until the time you were seven, you pretty much ate the same 5 foods. But when we moved to Georgia, the whole world was opened up to you. Danielle introduced you to the joy of hot sauce. You found that if you used enough, it pretty much made everything taste the same. Oh, the possibilities! You put hot sauce on EVERYTHING.
So thank you for this recipe, Lochlan! Even though now I only make it when you are not home…. Finding out that dairy was not your friend was a low blow you are still working through.
It is a breeze to pull the few ingredients together, and it goes together really fast. It is a perfect weeknight or “home late” Saturday game day meal. The really great thing about these little hand-pies is that they keep great in the refrigerator and travel in a lunch bag beautifully.
Love you guys!
As a note of interest.… I have decided that photographing brown food with an orange-y brown interior is the absolute worst ever.
Creamy Buffalo Chicken Hand-pie
Ingredients
- 2 whole Rotisserie chicken I usually just use the breasts and save the rest of the chicken for something else.
- 3/4 cup sour cream
- 1/2 cup cream cheese
- 1/2 cup hot sauce
- 1/2 cup crumbled blue cheese
- 2 stalks celery diced finely
- 1/2 small onion diced finely
- 1/2 tsp fresh black pepper
- 1 tsp cayenne pepper optional
- 1/2 tsp garlic powder
- 1 tsp dried parsley
- 4 TBSP melted butter
- 3 cans Pillsbury crescent rolls
Instructions
- Turn oven on to 400 degrees.
- Finely dice celery and onion, measure out all the ingredients.
- In a large bowl add sour cream, cream cheese, hot sauce, cayenne pepper and black pepper.
- Saute the onion and the celery until soft and translucent (about 5 minutes on medium heat). Add to sauce.
- Shred chicken breast and add to the sauce. Mix.
- Add half cup of crumbled blue cheese. I add this last so the crumbles don't break up to much.
- Lay out the crescent roll
- Pull the triangles apart and carefully add some of the creamy buffalo chicken mixture on top of one triangle. Add second triangle on top and seal the edges.
- Mix, garlic powder and dried parsley with the melted butter. Brush on top of sealed creamy buffalo chicken pockets.
- Bake at 400 degrees for 20 to 25 minutes. Check every 5 to 10 minutes. These can burn in a minute!
Quick and easy is the way to go and these pockets look like just my style. Great that they will keep for awhile in the refrigerator. Definitely a must try!!!