In a mixing bowl, combine 2 cups of shredded cooked chicken with ½ cup of buffalo sauce, mixing until evenly coated. If you’re using cream cheese, add it in and stir until the mixture is creamy and smooth.

Open the package of refrigerated biscuit dough and separate the dough into single pieces. Flatten each piece gently with your hands or a rolling pin to form a circle about 4 inches in diameter.

Spoon a generous dollop of the buffalo chicken filling into the center of each flattened circle, about 2 tablespoons should do. Carefully fold the dough over the filling, forming a half-moon shape, and pinch the edges together tightly to seal.

Place each filled dough bomb seam-side down on a lined baking sheet or inside a muffin tin for extra support.

Take 2 tablespoons of melted butter and brush it generously over the tops of the bombs.

Preheat your oven to 375°F (190°C). Once heated, bake for 15-18 minutes, or until the tops are golden brown.

Once baked, let them cool for about 5 minutes. Drizzle ranch or blue cheese dressing over the tops and sprinkle with chopped parsley or chives before serving.