Buffalo Chicken Pot Pie #RSC

• 1 pizza dough
• 2 cups chicken breasts
• 12 cup baby carrots
• 12 cup celery
• 12 cup onion
• 14 cup chives
• 12 cup sour cream
• 12 cup Hidden Valley Original Ranch Dressing
• salt
• crushed red pepper flakes
• garlic butter
• buffalo wing sauce

1. Place thin pizza dough in pie pan and bake for 10 minutes at 400.
2. Dice 2 cups chicken and season with salt and crushed red pepper.
3. Dice 1/2 cup each of onions, celery, and carrots.
4. Brown chicken over medium heat in non stick skillet until brown.
5. Add diced vegetables and saute until veggies are soft.
6. Place mixture in a bowl and toss with your favorite wing sauce and Hidden Valley Ranch dressing to taste.
7. Add mixture to partially bake pizza crust in pie plate.
8. Top pie with thin layer of pizza crust and brush with garlic butter.
9. Use a fork around the edges and cut off extra dough.
10. Bake at 400 until crust is brown.
11. Pull out of oven and top with tablespoon of sour cream and chives.

dough, chicken breasts, baby carrots, celery, onion, chives, sour cream, valley, salt, red pepper, garlic butter, buffalo wing sauce

Taken from www.food.com/recipe/buffalo-chicken-pot-pie-rsc-494031 (may not work)