Step 1

Preheat the oven to 400ºF (200ºC). Line 2 baking sheets with parchment paper.

Step 2

In a medium bowl, combine the shredded chicken, cream cheese, buffalo sauce, mozzarella, red onion, black pepper, and celery salt. Mix until thoroughly combined.

Step 3

Unroll the pie dough and cut out 4 circles from each sheet using a 3½-inch (8.75 cm) round cutter. Re-roll and cut out as many circles as you can, about 10 total. Discard the dough scraps. Place the dough circles on the prepared baking sheets.

Step 4

Fill each dough circle with 1 heaping tablespoon of the buffalo chicken filling. Fold in half to form a half-moon shape. Using a fork, press all along the outer edges to seal the dough together. Brush all over with the beaten egg yolks.

Step 5

Bake for 12–15 minutes, turning halfway, until the pies are slightly puffed and golden,. Remove from oven and let cool slightly.

Step 6

Serve the hand pies warm with ranch dressing alongside.

Step 7

Enjoy!