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Taking the classic Buffalo chicken dip recipe and giving it a face-lift.
Preheat oven to 350 F.
Whisk cream, eggs, salt, pepper, and hot sauce in a large bowl.
Put your pie crust into a 9-inch pie pan, if it’s not already in a pan. Into the pie crust, layer cooked chicken and blue cheese. Slowly pour the egg mixture into the pie crust. It will not come to the top of the crust, but this is fine. The eggs will expand during cooking. Set the pie pan on a rimmed baking sheet.
Bake, uncovered, on the baking sheet (to catch spill overs) for 40-45 minutes or until center is set. Remove pan from oven. Let it stand for 15 minutes before slicing.
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