Buffalo Chicken Pie

2 c cooked chicken
½ c buffalo sauce
1 - 1 ½ c shredded cheddar
1 c chopped celery, carrots, onions, garlic mixed
1 c biscut mix
½ c yellow cornmeal
½ c milk
1 eggs
2/3 c ranch dressing

Heat oven to 400°F. In large bowl, toss chicken and Buffalo wing sauce until well coated. Stir in cheeses and celery. Pour into ungreased 9-inch glass pie plate.
In medium bowl, mix Bisquick mix, cornmeal, milk and egg. Pour over chicken mixture; spread to cover.
Bake 25 to 30 minutes or until topping is golden brown. Cut into wedges; drizzle with blue cheese dressing. Makes six servings, but would probably have to double for our fam.