Buffalo Chicken Pie Crust Creation
This is the delicious result of experimenting with random ingredients while snowed in!
My boyfriend and I got sick of watching movies and ordering in the past few snow days, so we decided to get creative and cook something! The result was delicious and surprisingly nutritious!
What you need:
4 boneless chicken breasts
Spicy bread crumbs
Franks hot sauce
Onions, spinich, mozzerella cheese
2 Pillsbury pie crusts
Our random process:
Begin by sauteing onions and garlic in the wine on low heat. Keep an eye on it, stirring until onions are tender.
Cut the chicken breasts into small, finger size sections (I guess in the future we can just buy chicken strips)! Crack the egg into a bowl and spread the bread crumbs across a large plate or open bowl. Dip the chicken into the egg, then coat with bread crumbs.
Begin frying the chicken with the onions and wine sauce. Flip until golden brown. Add some corn starch and more red wine and let simmer.
While simmering, lay out the two pie crusts, flattening one a bit larger than the other. Spread fresh spinich and cheese across the larger pie crust. Before layering the chicken mixture, make a separate sauce using the ranch dressing and hot sauce. Now, add the chicken and onion mixture to the pie crust. Cover the ingredients with the hot auce/ranch mixture. Neatly lay the second crust over the mixture and pinch the edges together to seal in the ingredients.
Bake at 450 degrees for about 20 minutes until the crusts are golden brown. Allow to cool before cutting, serve with a layer of the hot sauce dressing and ENJOY!