Cheesy Chicken Pie
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PREP TIME: 20min COOK TIME: 30min
|Serving Per Recipe: 16|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 13g||20%|
|Saturated Fat 6g||30%|
|Total Carbs 12g||4%|
|Dietary Fiber 0g||0%|
|Vitamin A 6%|
|Vitamin C 0%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
8 oz. cream cheese, room temperature
1/2 cup blue cheese, crumbled
1/2 cup chopped celery
1/4 cup hot sauce
2 cans refrigerated crescent dinner rolls
Preheat oven to 375°F. In a skillet, heat the olive oil over medium high heat. Add the PERDUE® FRESH CUTS™ Diced Chicken and season with salt, pepper and garlic powder. Sauté for 5 to 7 minutes until chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove from heat and let cool.
In a small bowl, combine the cream cheese, blue cheese, chopped celery and hot sauce. Add the cooked chicken and stir until well combined.
Open both cans of dough and separate into 16 triangles. Arrange the dough triangles with pointy side facing out, overlapping slightly, into a ring. The center should form a 5-inch circle and the ring should look like a star-burst wreath. Spoon the chicken mixture in a ring over the dough triangles close to the center. Bring the point of each triangle over the chicken mixture and tuck under to secure.
Bake for 20 to 25 minutes until the ring is golden brown and baked through. Let cool slightly before serving.
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