My husband loves hot stuff (hey, he married me, right? I kid! I kid!).
Me? Well, I didn’t used to. I hated the feeling of something spicy on my tongue. I couldn’t understand how one could enjoy eating something if it hurt so bad. After marrying Hubby, I was ushered into the World of Spicy. It was inevitable, as I was living with a man who put hot sauce on everything, at every meal. Pizza? Hot sauce. Eggs? Hot sauce. Salad? Hot sauce. You want wings? How hot can you get ’em?
Over time, I became more acquainted with the heat and taste of red pepper sauce, buffalo sauce and the like. I started to like the taste and I even got accustomed to the heat. I’ve found it gets easier to handle the heat the more you eat (which seems counter-intutitve, doesn’t it?).
So, this past Fall, when I was about to whip up a Chicken Pot Pie, I thought, “Man, adding some Buffalo flavor to this would be fantastic.” So I did. And it was.
Here is the final creation. You can adjust the heat “settings” to your liking.
- 1-1.25 lbs of Boneless Skinless Chicken Breasts, cooked and shredded
- 1/4 – 1/2 cup of hot sauce (more if you like the heat, less if you are more timid)
- 4 oz cream cheese (I used 1/3 reduced fat neufchâtel)
- 2 TBS skim milk
- 1/4 cup of onions, diced
- 1 cup of frozen mixed vegetables
- 1 TBS olive oil
- 1/2 cup of blue cheese, crumbled
- 1 package of crescent roll dough (such as Pillsbury)