for 10 pies by hand
2 cups roasted chicken (250 g), shredded
1 cup cream cheese (225 g), softened
1 cup Frank’s® Buffalo Sauce (230 g)
½ cup grated mozzarella cheese (50 g)
¼ cup red onion (35 g)
½ teaspoon freshly ground black pepper
1 teaspoon celery salt
2 square sheets of pie dough
2 egg yolks, beaten
1 cup ranch sauce (235 g), to serve
Preheat the oven to 200°C (400°F). Line 2 baking sheets with parchment paper.
In a medium bowl, combine grated chicken, cream cheese, bison sauce, mozzarella, red onion, black pepper and celery salt. Stir until well blended.
Roll out the pie dough and cut 4 circles in each sheet with a 8.75 cm round cutter (3½-inch). Roll out again and cut out as many circles as you can, about 10 in total. Discard any leftover dough. Place the dough circles on the prepared baking sheets.
Fill each dough circle with a tablespoon of the buffalo chicken filling. Fold in half to form a half moon. Using a fork, press along the outer edges to seal the dough together. Brush with beaten egg yolks.
Bake for 12-15 minutes, turning halfway through, until pies are slightly puffed and golden brown. Remove from the oven and allow to cool slightly.
Serve the pies warm by hand with the ranch dressing on the side.