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5 from 1 vote

Buffalo chicken pie

5-7PP, 5 SP Blue/purple, 7 SP green
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Main meals
Servings: 6
Author: Drizzle

Ingredients

  • 1 package pillsbury reduced fat crescent rolls
  • 16 oz about 3 cups cooked shredded chicken, I cook mine in the crock pot with a little broth on low for about 4 hours.
  • 1 cup diced peppers
  • 3/4 cup diced onions
  • 1/4 cup franks hot sauce
  • 1/4 cup fat free ranch dressing
  • 1/4 cup softened fat free or light cream cheese
  • 1/3 cup light grated cheese

Instructions

  • Preheat oven to 350F, spray a 8 inch pie dish.
  • Open your crescent rolls and lay them out in your pie dish to form a pie crust, this will involve a little trimming and moving pieces around to get all the dough into a pie crust shape.
  • Mix all of your ingredients together in a large bowl, except 1 Tbsp of the ranch dressing, only put 3 Tbsp in the mixture.
  • Scoop the chicken mixture into your pie dish, bake in the oven for 12-14 minutes.
  • Drizzle with the remaining ranch dressing. Cut into 6 slices, each slice is 5-7 PP, 5SP blue/purple, 7SP green or 6 points plus.
  • Nutrition info (not including vegetables) per serving.. Calories 239... Fat 9.1g... Saturated fat 4.3g... Carbs 20.5g... Fiber 0.5g... Sugars 5.2g... Protein 19.2g...