• 2 cups cooked chicken, shredded (rotisserie chicken works great here)
• 1/2 cup buffalo hot sauce (like Frank’s RedHot, or your favorite brand)
• 1/4 cup cream cheese, softened
• 1/4 cup shredded sharp cheddar cheese
• 1/4 cup finely chopped celery (optional, for crunch and freshness)
• 1 tablespoon unsalted butter
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika (optional for depth)
• Salt and black pepper to taste
• 1 package refrigerated pie crust dough (2 crusts), or use homemade pie dough if you have time
• 1 egg, beaten (for egg wash)

Substitution tips: If you don’t have cream cheese, Greek yogurt can add creaminess with a slight tang. For a milder heat, reduce the buffalo sauce or swap half for BBQ sauce. Gluten-free pie crusts are a great swap if you need to keep this recipe gluten-free. I’ve tried both store-bought and homemade doughs, and while homemade feels special, the convenience of refrigerated crusts keeps this recipe weeknight-friendly.