Serves: 8Prep Time: 30 minutesCook Time: 30 minutesInactive Cook Time: 45 minutes–1 hour
DAPHNE: We love Jenn’s recipes here at The Chew so much that we’ve had her on the show not once but twice! She is an amazing cook and a busy mom of two whose recipes are unbelievably delicious. Here, Jenn takes all of the flavors of classic buffalo style chicken wings and stuffs them inside fluffy dough. Her kids are not huge fans of blue cheese, so she adds huge chunks of cream cheese inside the hand pies and serves a blue cheese dressing on the side for dipping. Feel free to play around with different flavors; this dish is a great way to use up leftovers!
FOR THE DOUGH:
4 cups bread flour
2 tablespoons olive oil, plus more for the bowl
1 tablespoon salt
1 tablespoon sugar
1½ packets instant dry quick-rise yeast
1½ cups hot water
FOR THE FILLING:
1 tablespoon olive oil
4 boneless, skinless chicken thighs, chopped
Kosher salt and ground black pepper, to taste
1 large carrot, finely chopped
2 stalks celery, finely chopped
½ onion, finely chopped
1 clove garlic, minced
8 ounces cream cheese, cubed
1 cup cheddar cheese, shredded
2 dashes hot sauce
Blue cheese dressing (store-bought)
Celery and carrot sticks, to garnish
1 egg (to coat dough once formed)
FOR THE DOUGH:
1. Combine all ingredients and place in a large bowl coated with olive oil. Place bowl in a warm spot for 45 minutes to 1 hour.
FOR THE FILLING:
2. In a medium skillet over medium-high heat, add olive oil and chicken thighs, then season with salt and pepper. Cook until golden brown. Add the carrot, celery, onion, and garlic; stir to combine; and cook until slightly softened. Remove from the heat, and stir in the cheddar cheese.
3. Preheat oven to 400°F.
4. On a floured surface, roll out the dough to ½-inch thick; using a pizza cutter, cut out 5-inch squares.
5. Place 4 tablespoons of filling on cut dough, top with desired amount of hot sauce, and place 1 cube of cream cheese on top of mixture; then cover with matching-size dough. Pinch the ends and coat with whisked egg. Bake for 20–25 minutes.
6. Serve with blue cheese dressing, and carrot and celery sticks.